Award Winning Chili !

hi guys welcome to watkins way you may not know this about me but i've won my share of chili cook-offs and today we're gonna make my award-winning recipe so put down that remote and stay with me all right so let's get started on our award-winning chili recipe one of my secrets is cutting up of the bell peppers and the onions and what i want to do is have every time you take a bite the size is going to be the same so we're going to cut this up and then every bite that you take i want it to be the same so when you take a bite of chili you don't taste one big piece of bell pepper in there or you don't taste one big piece of onion in there so i want all the bell peppers to be just this size right here and i'm gonna usually i use today i use three pounds of ground beef and i'm gonna use one large bell pepper just like that size right there and then the onions are gonna be the same too and i it's a i get a brown onion and it's going to be like a medium sized brown onion and we're going to chop that like this [Music] and then i'm going to start here and i'm going small little bites of onion just like this [Music] just like that i want that size for everything and then what i've already done is i use three pounds of ground beef i get the 80 20 80 lean 20 fat and i cook it and i've already made it up today i drained the grease off of it and then what i do with the bell peppers and onions i saute these until they're tender because when you bite into it i don't want any crunchy of the crunching of the onions or crunching of the bell peppers so this has already been sauteed and it's nice and soft [Music] then we're going to get to our ingredients so we're going to start out with a couple of pinches of salt that's about all you need then we're going to use a 30 ounce can of chili beans the pan here and the reason i get a spoon is sometimes the beans stick to the bottom of this now we got a 14 ounce can of kidney beans it's very important that you drain these because get the liquid off of there so i've already drained them i put them back in the can and we're gonna add that two cans of petite diced tomatoes and i'm gonna put the liquid in the whole thing goes in [Music] so mix this up and now what we're going to do is i got tomato juice and i'm going to add tomato juice this much to start out with and this is one of my special ingredients all right we got our tomato juice in there look i got my cooktop on at 356 degrees and the reason i want to cook it on high is just to get it started and the other thing i want to mention too when i said tomato juice was my secret ingredient or one of them the other is cutting the bell pepper and the onions a lot of chili recipes a lot of people i've talked to they'll use tomato sauce they'll use tomato paste and i'm thinking why not just use tomato juice it's just it's just chili so let's put the tomato juice in this looks really good look at this and oh man smells so good you gotta make this this is an award-winning chili so please make this all right what we're gonna do is i'm gonna cook this for about three hours and then we're gonna come back and we're going to take a little tasting of it so stay with me my three hours is really going to be three hours your three hours is gonna be three seconds so we'll see you soon [Laughter] all right now let me tell you a little story back in the early 70s a lot of the towns had chili cook-offs san juan capistrano had one on swallows day that was a lot of fun to do laguna beach had one huntington beach had a really good one and i cooked in all of those and i won my share of them and so my secret ingredients is carol shelby before that i was trying to come up with this right amount of cumin the right amount of pepper the right amount of chili seasoning i couldn't do it so i saw this in the store one day so i bought it and i was getting ready to cook in a chili cook-off in laguna beach that was sponsored by takati and this was in probably 1981 or so and i don't know what hell i'll just give carol shelby a try so all you do is just empty this packet in here like this and then my other secret ingredient is i don't think a lot of people don't use this but i use red wine vinegar and i use a half a cup of red wine vinegar and then we're just going to turn this on the stove at low and let it cook for four or five hours and it's going to be a really really good chili let me show you something the last chili cook-off i was in it's been a while was the saloon bar in lagoon laguna beach california and this was in 2011. as you see i won so if you're in laguna beach uh go see my friend mike byrne he owns the saloon and uh have a drink with him and you'll have a good time by the time you leave you'll feel like family so anyways all right let's check on chili we've been cooking it for three hours let's take a look at it and there we go it's bubbling i'm gonna i always like to garnish this with just a little bit of parsley it kind of makes it look good on camera and it's not going to have any effect on the taste and i think i might have to have just a little bit of a taste of this that's first place that's award-winning chili right here all right that's our chili thanks please subscribe any comments good or bad send them to me thanks have a good day guys bye [Music]

Channel: Watkins Way

Views: 179,436

Rating: 4.7530093 out of 5

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Id: md9tPJkvhfg

Length: 6min 54sec (414 seconds)

Published: Thu Jan 14 2021