Hi. Jason Ganahl-- GQue BBQ. It's the middle of winter
and it's cold outside. You looking for
something to warm you up? Today, I'm going to
show you a Chile recipe. But just not any Chile recipe,
a champion Chile recipe. If you want to see how we do
that, it's coming up right now. Here at GQue BBQ, we are all
about the grilling and chilling lifestyle. If that something interests you,
smash down that subscription button, hit that bell
notification and you won't miss any of our videos. So the inspiration
for today's video comes from the Chili
Appreciation Society web site, CASI. I'll put a link
to it down below. On their web site, they list
the recipes to all the Terlingua Chili cook off champions. It's an absolute awesome website
with a lot of great information and how to cook
championship Chile recipes. We did a video in
the past where we featured two-time champion,
Margaret Nadeau's red Saharan Chile recipe. If you'd like to
see that, go ahead and click that link above. But support these guys. I love people that get
behind competitive cooks. And CASI does that
for the Chile world. The first thing every pit
master out here in Colorado needs to learn how to do, is how
to knock the ice off their pit. [MUSIC PLAYING] I'm going to keep both
vents open and allow the heat to come up. Once we get a good fire going,
I'm going to put the lid on it, clamp down the vents, and we're
going to hit about a 275 target temperature. That's going to allow us to cook
at a medium, medium-low heat. I'm going to follow Brent's
recipe pretty closely. I'm not going to be doing
everything exactly the same. But where I don't
do it the same, I will let you know
how he does it. One of the things
to keep in mind is that this is a
competition Chile recipe, so you can't use big
old chunks of onions or big old chunks of peppers
or anything like that. That will disqualify you. However, if you like to
use those kind of things in your Chile, go
ahead and use them. This is a competition
Chile recipe, so you can only use competition
approved type ingredients. Brent uses 80/20 ground chuck. He cooks it in bacon grease. I don't have bacon
grease, but I have ghee. So I'm going to put
about a tablespoon and a half of the ghee into
the pot, get that going. And when that melts down, I'm
going to add the 80/20 ground chuck to it. So we got our ghee melted down. Again, that would
be bacon grease, if you're following the recipe. I'm going to go ahead and
add the 80/20 ground beef. This is 2 pounds. One of the things that's going
to be different about this than the way Brent does that, is
we're doing this on the smoker, so I expect to impart some good
smoke flavor into the ground beef. I'm going to let this
cook until it's browns and then we'll be
on to the next step. One thing Brent adds
is as this cooks, you break it up into no smaller
than golf ball sized chunks. After it gets to cook
for a little while, Brent seasons it with seasons
salt and onion powder. Like most recipes, it's
extremely scientific. So Brent likes to add 10
shakes of Louisiana hot sauce. [DING] [DING] [DING] [DING]
[DING] [DING] [DING] [DING] [DING] [DING] We're going to add
one can of beef broth. Brent likes the Swansons brand. The a half can of chicken broth. This is not the low sodium. This is full sodium chicken
broth and beef broth. To that, we're going to
add two ounces of water and a Wyler's beef cube. Brent cooks the meat
separately, then when he puts all these
ingredients in. I don't have the space for that,
so I'm putting it all into one. If you cook it all into one, the
only thing you need to remember is to drain off the
grease from the meat before you put the meat
into the stock pot. So we're now going to
bring this up to a boil before we put in what is
called dump number one. So our broths have
come to a boil. So we are now ready to do what
is called dump number one. Remember, if you're
cooking your meat separate, it's going to be everything
except for the meat and we would add the meat
after this first dump. However, we're doing
it all together. So the very first thing
we're going to add is what we call the
chili spice mixture. And a chili spice mixture is one
tablespoon of the San Antonio original, one tablespoon
of the Mexene chili powder, two tablespoons of
the San Antonio red, two tablespoons of
the Cowtown Light, and one tablespoon of RT. And I have no idea RT is,
so there's no RT in this. Next, we will add 3/4
teaspoon of chicken granules, one teaspoon of cumin, one
tablespoon of granulated onion, a pinch of red jalapeno powder. I have green jalapeno powder. A pinch of salt, a pinch of
cayenne pepper, and one package of Cezanne Goya. We're going to let this
simmer for a few minutes to allow all of those
wonderful spices to dissolve. [MUSIC PLAYING] Now that those
spices are dissolved, eight ounces of
Hunt's tomato sauce. We're now going to let this
cook covered for 30 minutes. So this has been
cooking for 30 minutes. I'm going to remove
it from the heat and let it rest for one
hour off the heat, covered. And then we're going to
bring it back up to a boil and put in our second dump. So the Chile has been
resting for one hour. I'm going to return
it back to the pit, bring it up to our boil and
we'll add our second dump. So the Chile's been
cooking for a little while. Let's see if we got
that boil going. We got that boil going, so
we're ready for dump number two. First thing we're going to add
is our chili spice mixture. We've got three
tablespoons of that. Next we're going
to add one teaspoon of the granulated garlic. And one package of Cezanne Goya. Then we're going to add
one tablespoon of cumin. Then we have a half
teaspoon of brown sugar. And then one more
pinch of salt. So this is the point where Brent likes
to breakup all of his meat. He recommends using
a potato smasher to breaking up those golf ball
sized chunks of ground beef. If you're at home and you're
watching this on your computer screen, or if you're watching
this on your cell phone, you are not getting
the benefits of what I am smelling right now. The Chile powders, the
garlic, the onion, the smoke coming off the coals below-- this is an absolute treat of all
these delicious aromas coming together. So our Chile is done. What I recommend doing is
taste it and adjust if needed. Add some more heat. Add some more sweet. Add some more savory
salt. Whatever you like-- make it the way that
you're going to enjoy it. [MUSIC PLAYING] I've got this nice bowl
championship Chile right here. Well, not exactly championship,
but pretty darn close. We've got that good smoky
flavor into the meat. We have no idea what
RT is, but other than that it's pretty darn accurate,
other than us cooking it all in one pot. If these live-fire instruction
videos are helpful to you, go and click on my face and
subscribe to my channel. Also check out
Margaret Nadeau's 2005, 2009 Championship Chile recipe. Thank you so much for watching. Jason Ganahl GQue BBQ. We'll see you on the next one.
