Texas born and raised. My chili always has black beans in it. Anyone that says “it ain’t chili if it has beans”, is just jumping on the bandwagon. Beans are great in a bowl of chili.
@@TBH-Grillin the only time I make chili without beans is when it’s used on chili dogs or chili cheese fries, etc. I’ve never had someone turn down a bowl of my chili with beans in it.
Could you have made the ball of meat into two smaller sizes? I believe it would cover the same surface area over the pot, plus give more coverage for seasoning, and perhaps cook quicker… Or do four balls of meat over the pot. Either way great video
Great idea! The only drawback is each ball would cook quicker, giving less time for the smoke. The chili had a distinctive smoke flavor that was awesome. Thanks for watching!
@@TBH-Grillin Maybe, I thought you said you cook it to around 165. Beef and pork absorb smoke until 140. After that smoke is for building bark. I would think the smoke flavor would be equal
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