The EASIEST TEXAS CHILI Recipe: My Award Winning Bowl of Red

ARNIETEX Cookbook (Autographed)
https://www.arniesasada.com

OG, WOW!, BOOM & Mexican Rice Seasonings:
https://www.arniesasada.com

I’ve got one question for y’all. To bean or not to bean. In this slow cooker right here, I’m going to show y’all how to cook the easiest, award-winning Texas style chili. Now, normally cooking a delicious chili is a long, tedious process. Takes a lot of time. You got to cook it low and slow to extract all the flavor out of all those ingredients. Now, usually I like to cook my chili outdoors in a Dutch oven. My mom likes to use the stove inside. I’ve done it a lot of different ways. We’re going to show you guys that there is a much easier way while we go about our very busy lives. With this slow cooker here, we’re going to be able to make that delicious chili with a lot less work. Now, in my slow cooker carada video, y’all really liked the optional steps that I gave you. And so, in this video, I’m also going to give y’all some optional steps. So, I’m going to show you guys how I sear the meat and then I add it to the slow cooker. I’m also going to show you guys how to lift that fond and get it into the slow cooker. You do not want to leave that delicious flavor behind. I’m also going to show you guys how I make what’s called a mirua. Now, mirua brings a lot of extra flavor. It’s a low and slow, long process. You could just throw all those veggies in the slow cooker, but I’m going to show you guys how the professional chefs do it. And when you put all these steps and all these ingredients together, that’s what creates the award-winning Texas style chili. We call it a bowl of red. But there’s one more elephant in this room. Do beans belong in Texas chili? And so in this slow cooker right here, we’re whipping up a delicious pot of beans. So we’re asking y’all this question. To bean or not to bean in Texas style chili. First things first, we’re going to start with our spice blend. Four tablespoons of chili powder. And we’re going to also add 2 tbsp of paprika. This is smoked paprika. You can use regular paprika if you like. Half a teaspoon of dried Mexican oregano. We’re going to drop that in here just like this. Up next, 2 tepoon of ground commino, cumin, 1 teaspoon of cayenne, 1 tbsp of salt. It’s called a flaked sea salt. It’s the same thing as a fine sea salt. And one whole teaspoon of black pepper. Now, that is our spice blend. In competition, we call them a rub. In chili world, we call it a dump. So, we’re going to dump this into our chili a little bit later. So, I’m mixing this all up just so all the flavors can blend and uh just to make it look a little prettier. But at the end of the day, it’s all going right into the crock pot today. Let me give this a taste. See what it tastes like. That’s good. That’s really good. This right here, friends, is what makes chili chili. This little combination of flavors. This is a really, really nice blend. This is pretty much all you need into a chili. This chili we’re making here today is a multi-time awardwinning chili with this little spice blend right here. We’re making the easiest chili recipe ever. So, let’s get this crock pot fired up. Click. Click. We’re on high. It’s that easy. Let’s get some beef broth in here. This is an unsalted beef broth cuz I do like to salt to taste pretty much on all my dishes. My recipe calls for 1/4 cup of beef broth. Today, we’re going to make it extra beefy. We’re using 32 oz of beef broth. Let’s go ahead and add one lb of ground beef. Oh yeah, hot. Let’s go ahead and break it up and start searing our meat. Now, this is an optional step. You do not have to brown the meat. I like adding that little extra flavor before it goes into the crock pot. But if you want to go straight into the crock pot, if that’s more convenient for you, maybe you’re busy or got to go to work, you know, and just need to do it in a hurry, that’s fine, too. Break all this up, get it all brown. I’m going to turn my pan on high so we can get a little sear action going. Feel free to mix pork in there, you know, whatever ratio uh you like. If you like to go all pork or half and half, really, there’s no right way. There’s no wrong way. Y’all know I always say that, right? Ain’t no right way. Ain’t no wrong way. Do it the way you like. Now, I’m using some prime ground beef here today because it was on sale. But the general rule is if you’re going to buy ground beef already ground, you want to ask the butcher or the store to give you some 80/20 chuck. That is like perfect for chili. That is the generally accepted ratio for hamburgers. And it kind of works the same for chili as well. You can hear this pan getting really hot now. Now, we’re going to get a little bit of that browning action. You can see a little splatter popping up and down. And I forgot to put my apron on. So, I’m probably going to get in trouble. Not showing on camera. I went inhead and took out a little bit of the beef broth from the crock pot so that I can uh delaze the pan. So, all I’m doing right here is I’m going to push the meat to the side. Add a little bit of beef broth here. While the meat’s still in the pan, you can do it before or after. I normally do it after, but I just had this idea that it would probably be better to do it like this today. You want to add a little bit of liquid in there. You want to get that bond off the bottom. That is the deliciousness that we’re after right now into our chili. I think we got all of that. I’m going to go ahead and dump all of this into my crock pot. So, we’ve got our third pound of ground beef in the crock pot already. We’re ready to prepare our veggies that are going to go into our chili dish. Let’s take a look at what our chili looks like right now. It’s all there and you can see it’s nicely covered. You want to make sure that that meat is covered completely. Now, we have all 32 oz of our beef broth in there. Feel free to add a little extra water. All right, let’s move on to our veggies. Now, we’re going to start with our onion. I’ve got a half an onion here that’s going to go into our chili. So, I’m just going to add a little bit of oil here. I am using avocado oil. Use whatever oil you like. We don’t want to burn the onion. We just want to saute it lightly. Add a little extra flavor there. And again, this could go directly into the crock pot, but I like to add a little extra flavor. So, I’m going to sear my onions. Get our bell pepper out. Let’s deseed this thing. We’re going to slice our bell pepper nice and thin. And we’re going to fine dice it also. Let’s get that in here. And again, you could just add all this into the crock pot. That is the easiest way, but I’m also showing you options and the way that I normally like to do stuff. Next up, we have five garlic cloves. I’m basically just going to smash them and mince them a little bit. I do like to take this little stem off when I’m using tomatoes. The only time I don’t do it is if I’m going to go straight to the blender. It’s just like a lot of other things in the world, you know? I mean, some people say it’s good, some people say it’s bad, you know. I’ll tell you what my mom told me one day when I asked her something similar to that. She goes, “I’m 8,2 and I’m still standing.” So, I’ll leave y’all with that. That was mama text. I’m going to get this tomato in there first so we can get a little bit more liquid in there. Now, we can turn the heat back up a little bit and let’s sauté these tomatoes, onions, bell pepper, and garlic. It smells great. As a matter of fact, now that that is starting to sweat, tomatoes are starting to cook a little bit. This recipe also calls for a/4 cup of tomato paste. I know some chili recipes, particularly in Texas, do not like to use tomato paste, but I do feel like tomato paste and tomatoes are pretty standard. Like I always say with all these ingredients, use it if you like it, leave it out if you don’t. And so don’t worry if you have a little fond there. As I said earlier, you can see all that moisture from the tomato. You see here, there’s like no fond in there anymore. Even the one, if you see, it was around the edges. I didn’t mention it, but I was purposely pushing tomato and the onions to the edges like this. You’ll see that it cleans out all the fond off the edges there, too. You see that? Okay. Up next, we’re going to get two tablespoons of worooster worershire or sisterhire. I don’t know. What do you guys call this? My recipe also calls for one tablespoon of beef bullion. Let’s put our sauteed veggies in here. It smells delicious, baby. Lots of flavor going into this chili. Lots of flavor. Up next, before we get our lid back on, let’s go ahead and do our spice dump. This is all of that delicious, flavorful, and aromatic spices. This This looks like a chili now. It looks delicious. I can’t wait to take a bite. Now, we have a perfectly well balanced and super delicious chili going here. But what I’m going to show you guys next, this is also in my cookbook. If you want to kick that flavor up another couple of levels, I’m going to show y’all one more trick. It’s called mirua or mir or myer pua or something like that. But anyway, I call it mirua. I think I’m saying that pretty close to accurately. Now, this is half a cup of carrots, half a cup of onions, and 1/4 cup of celery. Now, you can dump it all in there and it’s going to help the flavor a little bit, but really to extract the maximum flavor uh and bring out what is even better than just dumping them in there is to sweat them really low and slow in some butter in a pan. And it really brings out the extra good flavor. The ratio is what most chefs consider to be the ideal ratio for mirua. The chili’s in the crock pot. It’s barely got up to temp. We’ve got plenty of time to take our time and do this right. Because with Mir, we’re not trying to sauté. We’re not trying to roast them or toast them. It’s all about sweating them really slow over a longer process. This is the thing that we add to our chili that makes judges and just guests at your house say, “What is that, man? That’s good. What is it?” It’s the mirror. All right, we got a mirror ready to go. I just turned off the heat, but y’all saw on the camera it was sizzling really nice and slow. We sweated this mirror for about 45 minutes. It’s time to get it into our chili. But before we get it into the chili, I want to take a quick look at it and do a taste test. You know, it’s just quality control. That’s what I’m saying. It’s been cooking really good. The chili’s right on about 3 hours right now as we speak. This smells really great. And I’m just going to get a little bit here into this little bowl. Maybe a little bit more. Give it a taste test. Man, that looks really nice. Look at that. Let’s get the miron there. Let that uh little taste sample cool off a little bit. So, let’s give this chili a taste test. Oh man, that was instant hit. Like, oo, that’s good. Good. Good. Good. Good. That chili was delicious, but it was a little bit runny. So, we have one more ingredient to add to thicken it up. We’re going to do that in about 30 minutes. Chili’s been cooking for 3 and 1/2 hours. We have all the ingredients in there except our thickener. Now, in my cookbook, I call for 2 tablespoons of flour, but in my previous chili video, I used a little bit more. It’s all relative to how much liquid you have in there. Now, I put 32 oz of beef broth. It might have been just a hair much. Remember, I said it was a little runny. And I’m fixing to add a little bit more. So, I’m going to add a little bit of water here. Maybe about 1/4 cup. And I’m going to get two tablespoons of masa. This is masa corn flour. I like to whisk it all up. Make sure it’s all blended really well with a little bit of liquid before I add it to my chili. That way it blends a lot better and a lot quicker that way. So, we’re making this nice little paste so that it won’t be clumpy. Most people use flour here in the United States, but it is a very common thing to also use masa. We’re going to add a little more water. I don’t want it to be too thick when I pour it in there. I want it to be runny so that it doesn’t clump up. All right. Here we go. So, we got our masa in there. The reason we add flour, masa, arrowroot is to get it to thicken up. You want a nice kind of a thick consistency. Let’s let this cook down with that masa in there for about 15 20 minutes and then we’ll determine if we want to add another tablespoon or not. Friends, our chili has been cooking for 4 hours. It’s time to shake it out. Let’s see what it looks like. Look at this consistency. I really, really like that. You could go a little bit thicker if you wanted to with a little more masa or flour or whatever you like to thicken your chili with. Everybody has different preferences like everything cooking. You know, I like it a little bit loose like that. Not runny, but definitely not super thick. So, what I did about 15 minutes ago, I thought it was still a little too runny. So, I went ahead and added another tablespoon of masa. So, we’ve got a total of 3 tablespoons of masa in here. You use your own judgment, but this consistency here, I really like that. I’m going to go ahead and reserve half of this. I’ll tell you guys why in just a minute. That’s about half of the three pounds of chili right there. Now, I’ve got a surprise. Perfect. Beautiful pot of pinto beans. These are our regular everyday beans that we cook at our house. So, we’re going to ask that question one more time. To bean or not to bean? That is the question. How do you like your chili with beans or without beans? Then we come to the beans. In this recipe, we’re using my basic bean recipe. That’s two cups of beans, 4 oz of salt pork, two strips of thick cut bacon, two garlic cloves, three teaspoons of salt, one teaspoon of black pepper, and about seven quarts of water depending on your cooker. So, if you guys want that recipe, it’s in my cookbook, but it’s also on this channel. We’ve got a few different videos about that. These are the beans that we love at my house. We probably make them at least once a week. And so, when it comes to beans and Texas style chili, I’d recommend having one of these pots ready to go. Some say that chili without beans is just hot dog sauce. Some say it’s not real chili. So, what do you say? Let me know in the comments below. We are going to take some of our beans right here. Fresh pot of beans. We’re going to mix it in with our chili today. What do you think about that? I have three slices of bacon and half of a salt pork and 3 tablespoons of my soon to be released bean spice. It’s amazing. We sent it out to some testers and everybody’s raving about that bean spice. So, I can’t wait to release it so you guys can try it, too. I think we’ve got a good mix here. Beans and chili together. That looks like a pretty good ratio to me. There ain’t no right way, ain’t no wrong way. You guys hear me say that a thousand times. As we say in the rancho mira. All right, friends. I’ve got my Texas bowl of red with no beans. Let’s serve up chili with beans. Oh, man. This smells so good. You guys don’t know what you’re missing. It’s time to dig on in. I’m going to go ahead and start with the traditional Texas red, Texas chili. This is the award-winning recipe that is in my cookbook. So, I’m going to give this one a taste test first. And of course, we got to get a little bit of chili, a little bit of cheese, a little bit of onion, a little bit of jalapeno, man, that’s good. That’s so good. That’s Weather’s cool right now. This really hits the spot. On to chili with beans. Is that still considered chili? What say you guys? Let me know in the comments below. I’m going to give it a taste test. This does not have any of the kind of just beans and chili. Friends, in my opinion, they’re both absolutely delicious. At the end of the day, it’s always preference, right? But if I had to pick one today, I’m probably going to go with the traditional cuz this is tastes a little more like chili than the one with the beans. This is absolutely delicious. I’ll eat that all day every day. But this has a traditional chili flavor on its own. Again, friends, this is my award-winning chili recipe that you can get out of my cookbook, Arnitech, with over 100 recipes of Mexican-American cooking and Texas style barbecue. And the beans in this chili are my basic bean recipe that you can also get in my cookbook. That combination together is wonderful as well. Now, y’all didn’t catch me using any of my seasonings today, but you can get them on my website at arise asada.com. We have my flagship WOW. We have my OG, a huge bestseller. We also have the Boom. Lots of flavor and a little extra kick in there. And our recently released Mexican rice seasoning for perfect rice every time. And pretty soon, you’re going to have the perfect bean spice as well. We’ll see you guys on the next video. Keep the smoke light. Make it work. Boom. Boom.