 Listen if you need something to stick to your ribs and warm you up listen because it's cold out there right today We finna make a chili. Let's get it now. Look we finna go over some of these ingredients, right? I'm finna fly by it, but don't trip listen I got a website smoking and grilling with a B.com. That's WIT a B.com, right? So listen when you look at this you can see it look like a lot But these ingredients right here is what take you over the top the some of y'all remember this right here Listen that was like the seeker ingredient when we were doing that chili, right? But you see this right here. Oh boy, okay So look the first thing we finna do is we finna start with just bacon, right? I like to have a little bacon inside of that. You normally don't have to do that I'm putting a medium flame underneath the bottom of this right, but as you guys know I always save my bacon right here You know me because you could just start with your bacon fat You know to go ahead and saute and start your onions, right? But I want to add a little bit in here, so we're gonna do six. I'm gonna show you I used to cut these down But you guys should have yourself some Kitchen shears, right? So I'm gonna go ahead and just start cutting these just like you see So now get yourself a paper plate Line it with you know a napkin paper towel Shake it off. You see this right here. That's what you want to have Now you guys can do it. I mean if you want to take it down even further than that But don't forget it kind of like cooks You know even though it's drying itself out and releasing some of that bacon fat, right? But it's gonna get nice and crispy either way we finna go ahead and you know prep all of our veggies, right? So I'm gonna go and cut this down that we've been doing this for a minute. We all know just how easy this is, right? So I take one of my little test and spoons I take this like this and I just scrape it out. So once you got your jalapeno, you know, you cleaned out, right? I call it the DC if you guys want it to be hot you can go ahead and just leave it, right? So I'm gonna just cut it like this and I see that little piece of seed on the other side You know, I mean one seed is not gonna hurt harm nothing But if you put the rest of them in there Just trust me when I tell you it's gonna be a little bit on the hot side, right? Now after we do the jalapeno, right? Then it's come time to do, you know, our bell peppers Now you guys cut these down. I'm not finna bore you. You know what I mean? I don't have no real technique. You guys see how I do it all my videos So let me just go ahead and get this cleaned out and then once I get it diced. We'll move over to the next step So we got everything diced down, right? Look, I put my jalapenos on here because we're not finna put these in right away, right? So I'm gonna take this. I already got my, you know, my bacon fat back up to temp Now we're just gonna go ahead and just push this in just like this Now You know when you're just making your bacon if anything kind of like stuck down to the bottom Don't worry about it. The acid inside of your, you know, your onion gonna help get everything up, right? So right now I'm just making sure everything is coated Once it's coated then I'm gonna make sure we got maximum surface contact, right? So I'm just gonna push this down everything down Just like this And we finna let it work. I probably should have said this from the beginning We just cooking this down until they just soften them up just a little bit You don't want to get these all translucent and nothing like that because there's gonna be a little bit of a cook process afterwards, right? so We just do it like this and I can feel when you know using whatever utensils are using you can feel they starting to get soft, right? So once they start to get soft, that's what you want Next thing I'm finna do is I'm finna add in my ground beef and then what I'm gonna do is I'm gonna just break it all up You know, I mean, but we gonna cook this until this turns brown For those of you guys that have been following me for a minute, you know about having one of these little mashers, right? This right here is good on your whatever type of coating that you have on any type of dish that you're doing, right? So I just go like this and I mean if we started out with like a pound and a half, right? So you guys can just see it broke it breaks it down I don't have to worry about like scratching under my, you know, you know my enamel On my Dutch oven and nothing like that and you can look let me see if I can pick some of this up Look at that right there. That's what you want. Now. I don't want to overcook it from here I just wanted I don't want to see any pink Right now that the pink is gone Look, I'm gonna do something like this. I'm gonna go ahead if you guys using fresh garlic I'm gonna put that in now because we gonna put this over on top, right? Put this in, you know, I mean, hey listen, I'm not feeling the best today, but check this out This right here put me put a smile on my face make me all warm and fuzzy inside right Now for those of you guys who wanted to have I guess if you was using ground beef that was like 80 20 I probably would have just like drained a little bit of my oil out. You know, I mean That's really up to you, you know, I mean, but if you want that nice tasting flavor, you know I mean, I used I think I used 93 70 excuse me 93 7 Right, so we don't have to worry about burning nothing none of our garlic right because we put this on top We just moving this around now. This is where get easy folks We friend to go ahead now look when it come to all of my beans, right? Yeah, I could have made it soaked beans the night before but that makes your cooking process longer So I'm using canned beans trust me when I tell you folks you won't really know the difference, right now I've already drained everything Right, you want to get yourself a spatula because look we want to get it all Now we can talk down to the comment section below for all you guys like to say Supposed to go in no type of chili or nothing like that So I know I can see it right now because listen I made several types of chilies and that's what everybody talks about even from Texas half of Texas do beans The other half don't Now look it's coming together You see that right there we Look like chili now And I know some of y'all saying thing like a be got out with three types of beans. Yes, sir This wouldn't be chili without this paste, right? You guys tell me because I know we talk about mayo everybody talk about the different brands But just tell me what's your favorite? You know paste Tomato paste don't I put my pace in there along with the heat, you know I like to start moving that around get that to be a little bit more, you know mixable, right? All right now for my fire roasted Now I'm getting ready to come with my bacon, right? So I'm gonna take my bacon just give it a little bit of a crumble But don't forget I use the whole pack when you guys do my recipe, you know, it's gonna say like six slices It's up to you, you know, I mean I can't have too much bacon, right? So I'm gonna save some of this back now I'm getting ready to add my jalapeno Memories right here We can adopt this in here just like this Now we're gonna give it a mix And this right here this combination of these seasoners, you know, I mean, let's go give it that chili taste Now you see this right here. Look how thick it is. You want to know how thick it is right now? Let me just do like this now. I'll just stick it like this and that'll let you know That right there. This is what I call stick to your ribs and warm you up Let's just talk about taking it over the top, right? I'm gonna slide this over into the face right here. So you guys can look I know some of y'all saying like AB talk to me Trust me just a tablespoon. Of course, I didn't do it like this That would make it, you know, this more like a heaping but not too much folks would just add that Then for those of you guys that had trusted me, we went with the cinnamon, right? You see that? Just a little bit of this in here like this You know what? We just gonna put about a teaspoon in there It's all you need because we came with the you know, the cocoa powder, right? So now we're gonna get us a mix. You see this right here. There's that W sauce. You got to have that All right, so we're gonna put about a tablespoon This inside we come with our broth Just a little bit at a time It's gonna cook down. So look it might look a little water to you guys once we get it all in here So we always talk about tasting right so we want this to be right So I'm gonna go ahead and give this two generous pinches of salt This is a big pot of chili folks, it's gonna take it then when it come to this right here You know, I'm gonna tell you listen We just gonna turn until our elbow get tired and I risk it Everything is right. I didn't run my spatula across the bottom at the top and the sides I'm gonna go ahead and put this lid on but look I'm gonna leave this lid and I'm gonna leave it venting You can cook this for a minimum of 45 minutes, right? If you got the time do it all day, you know, I mean, it's a take three hours Don't for show three to four hour, but after 45 minutes, I'm just saying nice and slow and watch what happens You know what? This is like spaghetti folks. It's always better the next day. I see y'all in 45 Okay, so look if you guys come here and take a look inside of this book My Dutch oven right here. You can see this is what it looks like after like about an hour and 15 minutes I told you guys about 45 minutes, but you can see this is just right now Listen if you guys gonna plan on cooking it all day I would just ask you to reserve a little bit of your broth back or have some extra broth So like if it thickens up too much or cooks too much, you know, I mean it gets real real thick You want to add something to it? That's all you got to do But you see this right here. This is fire that you can smell it Your whole house should just be full of like that chili aroma. You know what? I'm not finna over talking I'm finna just go ahead put some in this bowl and then we finna taste it. Here it is right here Listen, I'm not finna over talking. I'm finna get right into this. I gotta taste this folks You know with all the dressings When I say dressing that means sour cream and onion, you know, we got green onion Chives bacon Cheers Listen, we can open up the debate and we can talk down on the bottom Most of you guys are gonna come back and tell me just how bomb this is right here And don't forget we put that cocoa powder and that cinnamon in there Hey, with that being said, listen, if you're new, you know what to do Don't forget to like smash that subscribe tell everybody out there There's a channel out here to simplify on these recipes and taking the mystery out of cooking. You know what folks? I'm out