Homemade Chili

welcome back everybody today I decided we make some chili homemade chili I'm even go step further than that I'm going to grind the meat with my new grinder I got so let me show you I think I skipped this part last time I'm showing you how to put all this together I've got my that's the coarse grind you can see this side I don't know if you can see it or not but this side is kind of where one a little bit that's where the blades been scraping across it and again this this is the the cutter it goes flat against just like that but first off we have to stick this throat thing on there tighten that on there like that got this auger thing that pushes the meat through there that goes on and then this blade see the flat side flat side goes to the outside to the front of the machine and this has a little divot in it right here if y'all can see that it's almost stick that over here where it matches up so it'll go flush just like that put the lock ring on back on there and just kind of not super-tight stick that on there and again I was doing all this with this unplugged there's the plug it's still not ready to plug it in we need to cut up the meat so let me show you what that looks like all right I've got my meat here ready to be cut up so we can grind it up this is a beef chuck roast it's about 2 pounds and I did put it in the freezer for about an hour or so and I thought we'd kick it up a notch I've got to to loin New York loin strips of strip steaks about a pound apiece and I got a real good deal on these about 9 bucks a pound and after I brought quite a few of them home and taste it on my understood why they they're pretty pretty doggone tough anyway I'm gonna throw them in with this meat the Chuck show you what we got going here so they put all this in here and I'm just going to cut them into strips because the the grinder over there it just needs to have them in strips if I don't have a grinder you'll need to get you on some good good investment right New York Strip so yeah they look pretty nice and marbled and everything man just I guess I'm just used to a ribeye so these tasted a little tough but I'm sure though well that's what's still still frozen I'm sure they will taste good on my chili cut that down a little further there we go all right I'm gonna wash my hands real quick all right we ready to rock and roll let me plug this machine in here my new Thunderbird all right I'm just going to dump it's about four pounds of meat here just gonna dump it in the hopper there tray under there all right let's rock and roll there we go easy as that so now we have us some chili meat make us some homemade chili I love this grinder hissing it's a good thing man now see that look what all it did there beautiful absolutely beautiful nice don't wait any stragglers all right so now we're gonna put all this together let me want to show you what we got I thought I'd show you this real quick I think I skipped it on my last video about my grinder but once you clean these things the dies and then the cutter here these are stainless steel and they will rust so you need to coat them with a little bit of oil and I've just got a little bit of olive oil just plain regular olive oil just put a little bit on there and it just needs a thin coating that's all it needs and that will save you a lot of time in the future so anyway I'm going to let this oil drain off here a little bit and then I'm going to put this cutter and die back on the grinder and go put it away so we can get started on the chili all right let me start this before I start doing the chili here let me just let you know the recipe that I'm making I found it online it's from the terlingua international chili championship terlingua texas is down way southwest texas is close to the Mexico border and this recipe is from the winner in 2001 Randy Moore he's from Alabama but originally from Texas but he's in Alabama he calls it Randy's full gold chili so we're going to try this recipe start off I need to brown the meat go figure so let's do that all right let's get some fire going here oh can you still see me yeah you got me all right I just got some regular old Crisco shortening right here we're going to put about a tablespoon in there let that warm up then we're going to throw our beef in there once it gets melted all right my short shortening has melted let's put her back put it all in there along like I'm not going to put it all in it once I'll put about half of it kind of let that Brown and we'll do the second batch of that and this to lengua chili cook-off it's a it's a really big event I mean hundreds and hundreds of teens and competitors come in to to the chili cook-off and I think it's the I think it's the first Saturday and in October I believe could be wrong about that but I'll put the link for the information and where you can find this recipe along with plenty of other recipes I'll put it under the comments or the description of my video so just look beneath the video you should see it all right we'll brown this off and then we'll pull it out do the other batch all right this first batch of meat is it's what they call gray it's not fully cooked let me pull it out and then we're gonna do the other batch Oh I'll tell you right that fresh ground beef that chilly ground on looks great they call me smelling good here shortly - all right let's do the other meat raise the heat back up there we go Brown this all right the second batch is browned up now you're plenty of juice in there I'm going to go strain this off and then we'll go back in to put some more stuff in there be right back all right here we go back in with the meat drained now calls for some beef broth one can tomato sauce okay calls for one chicken bouillon one beef boo Yong and then we bring this up to a boil all right I'm back I noticed there's not a lot of liquid in here because I put like four pounds of meat in here let's double the recipe of me called for two pounds so I'm just going to add another another beef broth can and another can of tomato sauce and another beef and another chicken boo-yan and then we're gonna bring this up football there's a chicken booyah get on out of here come on don't need no paper and much other and there's the other beef all right so we're good I'm bring this up to a boil and then we'll throw some more stuff in looks like my chili is back up to a boil now after adding the tomato sauce and beef broth in people young cubes and whatnot and this recipe calls for two different dumps there's the main dump where you throw in all the chilies and stuff and you know good amount of them and then you let it simmer for about an hour and then you come back after that with a second dump of some slightly altered spices and lesser amounts of them and then looks like you let that cook for about another half hour after the second don't and then do your taste test and you know see what you need if it needs anything else and and again I'm tweaking this recipe just a little bit because I am doubling everything I've got four pounds of that fine meat that I hand-ground well electric hand-ground anyway let me show you what we got for the spices here all right we've got onion powder garlic powder this is a light chilli this is a regular darker chilli we've got pepper and this is something I've never tried it's made by Goya Gio why a this called says on let me show you what that looks like it's this I'm using this right here and it it comes in little packets kind of like you'd found a packet of yeast like that see there you go that's what it looks like so that's one packet of the of those toys on stuff anyway dump all of this in here let it get happy happy then once all of these ingredients are well blended then the recipe calls for a serrano and a jalapeno pepper to be floated in the sauce while it cooks and I do have it calls for one each I'm gonna put two two each in there in fact I need to get somewhere out of the fridge but there's a serrano and a jalapeno all right let me get a couple more all right one more jalapeno one more serrano stir that about and now we're going to reduce this to simmer in fact I want to slow simmer so imma stick it on this back burner which is a lower flame and then let it simmer on low they say does it say - no it doesn't say anything about covering it I'm gonna cover it anyway anyway there it is back there we'll let it go and we'll check it after an hour all right we're at about 30 minutes into it and I must say this really smells great I'm liking the looks of this I'm not gonna taste it till it's been in there for about an hour so but boy I tell you that's some good smelling stuff right there here y'all smell that goodness gracious all right another half fire we'll check it all right ma Chili's been going for an hour and it's looking mighty fine I'll tell you what this smells a little rate all right let's see what else we got it's time for the second dumb nail let me show you what we got here what we got whole Mexican oregano there you go old Mexican oregano chili powder I'm sorry not chili powder onion powder garlic powder the fancy light chili powder regular chili powder black pepper cayenne pepper and that's another packet of that sazon Goya that's what they call it so we're gonna dump all of that in here here we go and again this is the second don't don't blend all this together stir it around a little bit goodness gracious this sure does smell good all right we're going to let this go for another half hour once we'll get it all blended in here starting to thicken up a little bit and I've been cooking it with the the lid on it the last hour I can't wait to taste this all right so let's let it go another half hour and then we'll check it out see if it needs anything I still got the peppers floating in there - all four up all right let's uh let's check this chili I tell you what it's definitely thickened up a little bit and it it really smells good smells are great some fine-looking chili all right it's time for the third dump and this this will be the last one this is a this is what they call the dump right before they turn it in it's what you put these next ingredients in you let it simmer for about 10 15 minutes or so and it's ready for turn in so we'll see let's see we've got some more that says on Koya there you go got some sazon Goya sorry about that here ground cumin or cumin well I'm gonna make some cornbread that's my oven going off over there it's up to 400 degrees cayenne pepper all right so cayenne going a Susana su was con satsang go ahead cumin throw this in give it another stir mix all that in there and at this point we can take the peppers out and it says to squeeze the juice out of the peppers and then discard the the peppers themselves I think I'm just gonna take the peppers out I think it's plenty hot enough they're really thick - I may have to add a little bit more water to this we shall see all right let me take these peppers out of here oh one two there we go three Brazil come on out of there there you go two serranos - how opinions we're good all right let this cook for a little bit we'll check it again all right we're going to make us a little corn bread I'll need to get me a heaping heaping teaspoon lard stick this bad boy in the oven here I got my oven set to 400 400 degrees all right well that's gone let's start throwing some dry ingredients together got about a cup and a half of cornmeal just regular corn mill here all right couple my half we're gonna do about a half cup of flour and this is just uh just regular Oh regular plain plain flour 1/2 cup Nagel these about a tablespoon of baking powder give me a little tablespoon over here there we go I got one about 1/4 cup of sugar I don't like a lot of sugar I don't like a real sweet some of use 8 maybe a little less that's not quite an eighth of a cup sugar set that back home we here need a little bit of salt there you going this that's probably about I don't know half teaspoon or so all right now we got to throw this together here let's do us so the wet ingredients I'm your bowl here two eggs okay got two eggs gonna need us better a cup maybe a little bit more than a cup milk and about a cup and a quarter there you go so we've got a smell going in there there's a little bit of oil about a half cup or so and I need doing quite half cup all right now let's let's whip all this together just gonna bust those yolks up pretty good same like rocket science or anything all right thinking good everything in there got cornmeal flour baking powder salt sugar milk a little vegetable two large eggs yeah I think we're good all right now what we're going to do we're going on mix the wet with the dry let me pull this over here close to you so you can see what's going on there we go just incorporate all the dry ingredients with the wet ingredients you won't don't want to overbeat this we're over incorporate it just make sure all the dry chunks or moistened that's that's about all you need to worry about so scrape the edges here still found a few little extra dry chunks there yeah there we go all right so I think we're good to go you can taste this if you want mmm like that's going to be a good batch all right we pull my skillet out of here what you want to do is roll this around here make sure you coat all the edges of this iron skillet with this oil for a little bit of the oil in here get a little bit going on there give it a little quick stir this stuff out of the way so you can see what's going on here I don't know is on the back back here pour this cornbread mixture in here I can hear it sizzling it's good stuff all right stick this back in the oven shouldn't take too long maybe 2025 minutes or so at 400 I'll be ready to go just like that well my cornbread is ready let's take it out there you go nice cornbread now what you need to do go around the edge make sure it ain't stuck no awareness this pulled away really nice that don't mean it ain't stuck on the bottom no oh we know that it is it looks pretty good see how it's doing that right there that's when I have the oil in there all right show you a little trick all right so what you do you flip this over like that there you go oh just have one little piece stubborn little piece right there anyway do that right there now got you some cornbread right there see and it's all right side up and everything mmm good looking stuff in it wait till it butter it YUM all right this chili is done and I must say that's perhaps the best chili in fact I think it is the best chili that I've ever tasted that's some good stuff right there see if I can show you this here watch my postal link to that website for all these recipes that ground meat I did and then the chilly stuff that's a great recipe I can see why one you got to try it try all the recipes on there you know hope not all love I guess but the key is finding the stuff it's listed in the recipe and I actually didn't I didn't find all this stuff it called for certain brands of chilli powder and stuff and I don't have that kind of stuff here I'll tell you what I like beans in my chili some people don't and this doesn't have beans in it right now but I'm gonna put some beans in it I got just the thing give me a second put me some red kidney beans in there look at that see red kidney beans allons ah that's why I'm saying I didn't get this sent to me in the prize pack but I'm going to use their brand because that's some good stuff right there and I drained them I'll tell you what look see telling you man fresh out of the garden got some good eatin right there anyway let's do this mix all this stuff up here that's going to be a fine meal right there alright let me show you the cornbread over here alright let's check out this cornbread right here be a nice fine slice here look in there looky there ain't that some fine-looking cornbread check out that crap crust on the bottom there good stuff alright I'm left-handed so I forget I need to do stuff opposite sometimes a little slice in there get a little bit of butter right here come on get back up in there spread the love there we go yes indeed ain't nothin better than a little bit of cornbread with some chili all right so let me fix me a little bit of chilli in the bowl I think we bout doing this some good stuff right here all right let's scoop us up a little bit of this chilli I'll tell you what man just sampling it this is some great stuff right here this is an old recipe when I say 2001 or something like that goodness gracious all right mmm there you go good stuff take a bite for you here mm-hmm there we go all right chilli with the beans are mmm excellent man I'm telling you so fine stuff right here we get some close-up shots for you home Bab dipped in the chili see look hmm I'm in heaven got a little cool snap here in Austin is about 85 the day football weather you're going to try some chili make it homely don't bother that crap from the store or the the pre-made packs and stuff this is my first batch and I'm telling you you do it homemade excellent if you got a meat grinder even more excellent excellent chili excellent chili mmm I need to try some of that stuff check check those recipes out all again I'll put a link under my video here and the description there but try some of those recipes this is an older one cuz excellent man excellent Alan's beans in the chili my homemade of just home ground beef all the seasonings X excellent cornbread excellent everything is excellent Alan's beans in it it's crazy it's crazy good guess your tribe I'm seriously this is a keeper all right we'll catch y'all next time till then Cheers you

Channel: T-ROY COOKS

Views: 202,464

Rating: 4.8164406 out of 5

Keywords: Homemade, Chili, Beef, Allens Beans, Kitchen, Cooking, Scratch, Recipe, Cookoff, Contest, Randy Moore, Randy's Fool's Gold Chili, Thunderbird, Ground Beef, Tomato, Sauce, Jalapeno, Serrano, Pepper, Food, Kidney Beans, Chili Powder, Cumin, Garlic, Onion, Goya

Id: F-4hDrzDSKI

Length: 37min 25sec (2245 seconds)

Published: Wed Sep 26 2012