 Check it out, folks. You can't say far without this chili. Let's get it. Okay, folks, so look, I want you guys to go ahead and pay attention to these ingredients that I have out here, right here. Listen, as always, the full ingredient list will be down in the description box below. So what we're gonna do is we're gonna put some heat underneath the bottom, and what I like about this is, listen, I'm gonna do everything right here. So if you're doing your own dishes and all of that, you'll be happy about this recipe. Okay, so look, now we done built up a little heat, right? So, first thing I'm gonna do is, we're gonna go ahead and do a little browning. So when I drop this in there, you should be able to hear something. So we'll just set that in there just like that. This is the leaner version of the ground beef, right? So if my memory serves me right, this is actually, I think this is 93.7, right? 93% lean, 7% fat. Now, you gotta get yourself one of these meat, you know, meat mashers, right? I don't know the technical name for it, but you gotta get one of these. So when you cooking your Dutch oven, you're not in there with the metal utensils trying to break everything up. Now, look, I'm gonna have you guys come on here and take a look. You still gonna see a little bit of the red, right? You see that right there? I don't cook it all the way down yet because now it's time to season. Now, look, I'm gonna be using my beef seasoning, right? This right here give it a nice little profile, right? So I'm gonna go ahead and put some seasoning on here like this. We got a seasoning on meat, folks. This is where it starts at, right? And then what are we making? We making chili, right? So we take our powder, just look at it. We just wanna put about half of it in there. To be honest with you, if you go over half, like I'm about to do anyway, you can always go back in your jar and get you some more. This is like the real, I ain't gonna say it's the real cause I got a secret ingredient that you guys don't see right now. That's feeling like take it over the top. You know what I mean? But now I'm just gonna start working this in and taking my ground beef and getting it small. Just to like bring this into like perspective for everybody, you see this look like some people call that smoke, but look, that's steam. That's the moisture that's inside of the, you know, your ground beef that's coming out. That's why I don't put no lid over the top. You know what I mean? And it's, you know, like the tell-tale sign, let everybody know on your block that you cooking something great. All right, so look, now we're gonna go ahead and just start prepping our veggies, right? So I'm gonna just cut this down the middle. Let me get this ready. You know what I mean? You can already see that I went ahead and did my onion, we gotta do the bell pepper. You know this is what I call putting a smile on my face. We gonna mince that too, but check it out, we gonna mince it with this. Now. Okay, so look, if you notice I'm using a whole jalapeno, right? This is what you wanna do. Now for those of you guys that like to have that super spicy, you can save some of them seeds and you can put them in there. And I gotta say this, here's a pro tip that I learned late in the game. We dice small for flavor and large for texture. Hey, you know what? I'm gonna do something for you to get your, you know, your senses going. Listen to that. You hear that? Oh man. Now we finna come with that onion. I got it, that's a lot of onion, but don't forget we finna cook for a minute and all of this is gonna like go down, you know, like render down, right? So I'm gonna go ahead and use, I was gonna say most of this, but I'm gonna just be real with y'all. That was a large onion dice, you know, nice. And I know from chefs being, you know, cooking and teaching me, they've all been taught that onion is no different than putting a bell pepper in. But you know, I like to preach. I like to say it this way. I start with my onion first and then I add the rest of my ingredients. Seems like it take onion to me a little longer just to break down. Now I'm finna come with the rest of my veggies, right? Remember now, this is the larger of the bell pepper. And now I'll go with the small and the jalapeno together. All right, now we do a little mix. Now you know what? When it comes to the garlic and the mint, this is my time, folks. Pay attention right there. Oh yeah, look at that. Boy, I sure as my grandma was here so I can assure this invention. Notice I put it on top. I don't have to worry about burning. The rest of my ingredients go here. Just sprinkle them over the top. Yeah, another thing too, I learned from like other chefs. They like all that sprinkling. Just put it in there. It's gonna all mix anyway. But I'm gonna teach you guys the way I've been, you know, the way I've been taught, right? Now, the key to having everything that's tasting good is we gotta taste as we go. We know this ground beef is cooked. You know what I mean? Once we get it seasoned and mixed, you go ahead and get your taster spoon or fork and then you taste it and you make your adjustment. This is what give me that guarantee. All right, so now I'm just gonna go ahead and add about a tablespoon. That look about right, you know what I mean? You know what, I like to do heaping and everything. So if I got a little bit more, that's okay, there's more equal flavor folks. Now we start adding our ingredients. Now this can, I'm only gonna add about a half. Really, I don't like, it depends on how you guys want your chili to be. You know what I mean? Don't forget, like I said earlier, the food ingredient list will, you know, and the measurements will be down in the description box below. But I like to look at it right here and just tell me, you know how it's gonna end up. You know what I mean? I'm gonna add just a little bit more. Now look, I like fire roasted. You know what I mean? We're doing all of this for the flavor, right? So obviously we're not gonna train that. You know what I mean? I'm gonna go ahead and just give this a whirl. Oh, look at that folks. You hear it? Now we can go ahead and open up that debate. I know all my Texans is finna get on me and you know, say something. You know what I mean? Listen, are we doing beans or no beans? You tell me how you guys doing? So just to give you like a little bit more of a preview, I told y'all I get meaty. You see it like that? Now we not done yet. Let me see if I can get it even come off of there. Ah yeah. Now I went ahead and drained. I drained this one really good and this one I semi-drained. You know, it's a lot of flavor in there too. That's just the right amount of kidney beans. You know what I mean? That right there. I'm sorry I keep patting myself on the back. But listen, when you making stuff like this, this is what you put out for your friends and family and let's get it. You know what? I'm gonna tell you this too. Even though it's football season. Season, this right here works great. As like you just giving these out at halftime. This will get you through the rest of the game. Got my beef broth, right? And now I'm gonna bring this over here just so you guys can see. You can use this. This is what I normally do it with. You know, when I make it, that's with the beer, right? But I'm gonna show you, we can substitute that with the beef broth. And you can look at the color. It's a little bit darker than the chicken stock and the chicken broth. This got all of the flavor too. So what we doing is, we laring it and we just building layers and layers. You know, a flavor. Now for a little bit of this brown sugar. Now looking at the instructions is gonna say, you know, in the description box it's gonna say just a tablespoon, right? But I like it to be a little bit on the heap inside. You know what I mean? I guess some of y'all looking at that's like, that's a little bit more than the heaping. But this is what we going with. Now we gonna go ahead. I'm gonna just give it two generous pinches right now. Get this mixed up and then I'm finna taste. Don't forget the kidney beans that are already been cooked, right? You got them out of the can if you went that version. If you ask me if you wanna make chili, don't trip. I hear people saying chili take a long time. Unless I'm trying to do something over the top that mean I smoked some brisket and made a brisket chili. But this right here, I don't wanna over talk it. I want you guys to, you know, just do it, come back and then I'll talk to you. Now for the secret ingredient. Some of y'all gonna laugh. That's just cinnamon folks. You gotta put a little cinnamon in there. If you wanna know why some people chili tastes better than yours cause they holding that secret but I'm giving up the game. So look, they're gonna be beating down my door. Now, I really don't have, it depends on how big of a pot you guys might be doubling in this. Doubling it, you know what I mean? So I just start off with just like, I like to put a teaspoon in there. You don't need no whole lot in here, you know what I mean? But then listen, we gotta do that taste game. All right folks, I don't know what else to say. Listen, we gotta put a little thyme under it. You know what I mean? If I were doing the brisket chili I'd probably cook this for about four hours. But this right here, we just gonna go two hours. We just wanna get everything cooked throughout. You know what I mean? I'm gonna show it to you one last time. I'm gonna just bring it up like that. And I want you to see how it slides off right there. You can see the liquid, but look, you don't see no grease. Anyway, two hours, I'll be back. All right, look, so I'm prepped and I'm ready to put it in the bowl, right? So listen, now we're gonna go ahead and look at this. Okay, people, look, now you've seen this go down like this, but check this out. Talk to me. How many of y'all just take you back to your childhood? I don't know if they still are doing it like this. I think you guys down here in Texas, y'all might, but this right here was a real level up. You can check it out, what did I say? Chili cheese. Now you can go this way. You can go old school like this. You can take one of these. You know, cornbread muffins, break it up, put it in there. But listen, I'm gonna do some cheese, sour cream, chives, and green onions. That's how I get down. So talk to me, folks. Tell me you didn't like what you saw. If you tell me you didn't, I know something ain't right. Hey, so with that being said, listen, you see I done opened this up and got it ready. I'm gonna go ahead and take the smaller bowl right now. Let me just go ahead and just give me a couple of chips. I'm not finna over talk it. Guess what? It's child downtime. Oh yeah. Lookin' like a good chili. Right? Cheers, y'all. Now, you know, I always tell y'all, make it, don't take my word for it. But you seen the ingredients, you know, it's probably like, some people gonna say, it's just like I make it. But look, I can give you the same recipe and two people can do it and then come out with a different taste. Do it the way I showed you guys. Don't forget to level it up with that little bit of that cinnamon and that right there will get you going. You know how I'm gonna know? Cause you're gonna come back and you're gonna tell me, A, thanks, AB. You done it again. Not for real. Now, check this out. Listen, if you're new to my channel, let me just take this time to say, thank you for watching this video. Don't forget to like, smash that subscribe button and tell everybody out there. There's a channel out here that's simplifying these recipes and taking the mystery out of cooking. And guess what, folks? I got some chili to finish. I'm out.