 Well back to the fire water cooking channel guys today is something special there has been a chili cook-off challenge going on among some of the other YouTube cook channels so I'm gonna go ahead and throw my hat in the ring just so happens that I did a chuck roast video where I did two different chuck roasts one season before sous vide and one not and actually had some extra chuck roast left and I'm gonna use the chuck roast meat that I sous vide in the chili so I'll be back I'm gonna show you what I'm gonna do to make a nice chuck roast chili on the Kamado Joe classic too I'll be right back guys alright the census is gonna be kind of a leftover simple easy to make kind of chili you can pretty much use any kind of leftover meat you have like and use works good with leftover brisket can actually use it with you know pulled pork if you wanted to but I'm gonna happen to do it with the with the leftover chuck roast it's already cooked all I'm gonna have to do is chop it up and first thing I'm gonna do though is I'm gonna chop up my vegetables first and I'm gonna use it's gonna be a really simple nothing exotic just so happened that the different colored peppers were on sale this week it sprouts so I have my wife get a couple of different colors so we're gonna use green yellow orange red and then an onion that's pretty much it as far as vegetables go I'm gonna use a little bit of fresh garlic too I guess but as far as seasoning goes I'm gonna keep it real simple and everything else is gonna come out of cans so I'm gonna have a couple cans of Routel I'm gonna put beans in this chili so unlike some of the Texas guys you know where they fight against beans I'm gonna do can of kidney beans and a can of black beans so two different kinds of beans some extra tomato diced tomato simple seasonings today it's gonna be chili powder cayenne pepper some a little bit more granulated garlic salt maybe some regular pepper and cumin so real simple seasonings I'm gonna put everything down below so just make sure you write that recipe down follow it I'll be back I'm not gonna show you guys what I'm chopping up these vegetables we're gonna pretty much what we take it out on the grill everything's gonna be chopped up and ready to go and we're just gonna throw it all in the pot and cook it on the Kamado Joe classic too for you know hour or so it won't take very long at all all right I'll be back after I chop up all these vegetables and get everything ready yeah I didn't want to bore you with chopping up all the vegetables in front of you but what I wanted to show you was I didn't use all of every pepper and I'm not using a whole onion we only got about two and a half pounds of the chuck row so we're not making a big huge pot of chili so what I did I'm taking about a quarter of each pepper and this is a rather decent-sized onion I'm taking about half I might cut up just a little bit more onion but we're not using a whole bunch of vegetables but just kind of wanted to show you that and they don't have to be cut up perfect since it's gonna be in a chili anything it's in a chili or a stew you really don't need to dice you know make it look really good just make sure you get it you don't want to you know big huge chunks and little tiny pieces so try to make it as uniform as possible so you just use a nice little chopper like this just make sure they're all similar in size all right I got my all my vegetables all chopped up and ready to go and I'm gonna keep them all in this one bowl and like I said we're gonna when we get them on a grill we're gonna sweat them down first before we add the meat because the meat's already cooked once we get the meat in there we're gonna let that mix in with the vegetables a little bit then we'll start adding our canned stuff in but I'm gonna go ahead and get this cut up and we're gonna cut this up into smaller chunks because this is chili so I'm gonna kind of make it into you know little chunks like this kind of like you would with brisket chili I don't want it to be ground beef size but I just do want it to be smaller so smaller than a beef stew just so that we can have a nice texture to it so that's what I'm gonna do I'm gonna cut it up into little little cubes and then we're gonna get ready to throw everything on the grill in a few I'll be back all right my Kamado Joe is sitting right at almost 300 degrees which is kind of right where I want it I don't want to get too hot and what I'm gonna do is go ahead and put my I have my accessory rack in there so you can tell when I got in the highest position and I got my cast iron stockpot that I'm gonna go ahead and use my Dutch oven and I'm gonna go ahead and let that warm up a little bit I'm gonna put a little bit of oil in the bottom that way I'll know when it's warm enough to put my veggies in I'm gonna toss a chunk of oak wood in there to get a little oak smoke going so that we can have a little bit of smoke to our chili so I'm gonna let that come up to temp a little bit more get ready to get our vegetables going I'll be back all right guys I went ahead and let that sit till it got up to about 250 and made sure that my oil was ready I went ahead and tossed in a couple onions to see if they started to fry in the oil that was already in there and they started to fry pretty quick so I had a little bit just a little bit more oil and then I tossed my veggies in my onions peppers and I went ahead and scraped the bowl clean got everything in there I want to make sure I get all the all the bits in there and then pretty much just tossed it up until we come back and check it in a couple minutes to see if it's sweating down good sorry about 10 minutes I'll be back to check on it all right guys after about 10 minutes I went back to look at my vegetables and they were actually pretty good so I gave them a nice quick stir and then I went ahead and took my seasoning blend you can see down below in the comments and I added that into the vegetables so it could get cooked into the vegetables really good and this actually turned out to be a really good seasoning amount so make sure you take a look at it down below turned out really good it wasn't too hot wasn't too it wasn't really lacking of anything so after I let that sweat a little bit more with the spices and seasonings for a couple minutes I went ahead and added my chuck roast gave that a quick stir so we can get it all incorporated with the vegetables and the seasonings I did add just a little bit more oil so I could get it cooked up a little bit because it was cold so I wanted to actually heat up a little bit with the vegetables and the seasonings before I started adding any of my canned products so I gave that a couple of quick stirs let the fire get hot so it was cooking this pretty hot right there you can see the flames shooting out of the grill then I added just a little bit of beef broth about a half a cup beef broth and I'm gonna let that just cook for a little bit alright guys I got my vents turned down pretty much all the way now so I want this to start cooling down because it's already got these all sweated down really good the meats heated up really well and incorporated into the seasonings and the beef stocks in there so now I'm gonna add I got two cans of rutelle one can of regular diced tomatoes a can of red kidney beans and a can of black beans that's all we're just gonna go right in the mixture we're gonna mix it up really good and that meat and vegetables okay that's looking right there smells good now we're just gonna let this cook down so I'm gonna like I said I crank the vents the vents down on the grill so this should be cooling down to around 225 to 250 and we're just gonna let it sit here and simmer and cook and meld together and we'll leave it here for about half hour or so then we'll come back to check on it and check our seasonings well I'll be back alright guys after about 45 minutes our chili is looking really good starting to thicken up really nice so I'm gonna go ahead and let it cook for another 10 minutes or so and then we're gonna go ahead and take it off the grill look so far I didn't have to add any more beef stock anything so it's just thickening up really good everything's coming together really well so I'm gonna get this let it sit for another 10 minutes and get it off the grill all that chili is done smells fantastic and it thickened up just nice don't need to add anything else to it I went ahead and made myself a bowl with all the accompaniments that I like I put a little cheese put it over some rice a little sour cream some cornbread muffins we're gonna eat with it so I'm gonna go ahead and give this a taste so we can go eat our dinner smells awesome and it's been kind of cold down here in Florida so we really needed this chili I think I nailed the spices pretty good it's got a little kick to it not too bound and thickness is just right I know the big controversy about beans and chili but I like beans and chili and I actually like different kinds of beans in there so the black beans and the red kidney beans kind of go well together alright guys well that's it try making some chili with some leftover brisket or leftover chuck roast that you sous vide or cooked in the other way try it on the Kamado Joe if you have one not try it out on the grill anyway thanks for watching make sure you like subscribe follow us on Facebook Instagram Twitter and I will see you on the next video thanks