Have you ever made OTT Chili? Tell me about it here in the comments! If you liked this one, watch Is Wagyu Worth It? American Wagyu Picanha vs Prime ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-3Lx7G6vGFuE.html next!
I have made over the top chili. It is the only way I make it now. Also has to be smoked! I will make it with or without beans depends on my mood, I like it either way. There are many recipes that I have that the only way I will eat them anymore is if it is smoked on the smoker.
Anyone else here think Al should be sponsored by Big Green Egg? I don't have one yet but thanks showing how versatile the options are Al. Chili looks great!
@@cryptomadic8083 look I don't know you well enough to share this - but I have had a really crappy couple of days and you just single handedly pulled me out of my funk. I owe you sir. Thank you. Really.
@@BehindTheFoodTV All love buddy, nothing owed. Our hearts are forged to guide us through challenging times when we tune in to them. Glad to share good vibes!
Oooh Al, that’s definitely over the top in delish factor. Looks amazing in fact, will keep that in my growing list of things to make Looking forward to your journey with the new family member too
@@BehindTheFoodTV when I next have some chilli loving friends coming for a feed, I will give it a try Reckon left overnight in the fridge to serve the next day, it'd be even better - like leftovers always are - would probably freeze well too, assuming the mince was obtained fresh, hmmm, it's 430 am and my mouth is watering at the possibilities haha Al you are a bad influence ---- I love it :D
You are amazing!!!!! I try everything you.do at home all the time, big happy fan!!!! Have you ever thought of smoked mac and cheese? Oooooo imagine that!? Show us your magic! As usual. You are a bbq guru!!!!!
Thanks so much TamNemo! I have made (and loved) smoked mac and cheese. Now that I'm keto that's not in my arsenal but maybe I could do a smoked cauliflower gratin - of course with a bunch of BACON!?!?!?!?
Great overall premise with the OTT chili and great job keep out the beans, but you also added other stuff that doesn't belong, bell peppers and tomatoes. Onions and a variety of chili peppers, along with salt, mexican oregano and freshly ground cumin seeds, add to some rendered down beef suet/fat, is all you need to start. Add a variety of beef and/or pork, both cubed and ground. Look up 'Original San Antonio Chili recipe' and you'll see what I mean.
Thanks Dash! I will just pretend you didn’t say that about beans lol! I hinted at a big stick burner coming in a few months. How about you come down when it arrives and do the first cook video with me?
@@BehindTheFoodTV , 1.0 inch cubes of beef. You have access to Waygu beef and Waygu beef fat and you let the supplier grind it up into a paste? It's as bad as idiots who want USDA PRIME grade ribeyes ground up to make ground beef bugers. Slice it to make a ribeye steak sandwich, but don't abuse it to make ground beef burgers. The fantastic texture of properly cooked high quality well marbled beef should be preserved, not rendered moot by turning it into ground beef paste.
You seem really upset about this. I trust Meat an’ Bone to create an ideal balance of meat and fat - but not every supplier would fall into that category. I like beef cubes in chili too. Also brisket. If I make a Wagyu beef cube OTT chili video would you watch that? You say yes and it’s going on my content calendar.
@@BehindTheFoodTV , Yes, I enjoy watching those who maintain the basic original cubed beef form of chili con carne use it as a basic starting point for the dish they are preparing. The smoking technique is a nice idea. We use to have a restaurant in Georgia that served smoked beef steaks. Amazing flavors and textures you didn't get from the usual grilling techniques.
@@davidhoffman1278ok my new friend. I will start working on developing an amazing recipe tomorrow. Make sure you have that notification bell on so you know when it comes out. I publish every Friday morning. Welcome to the family David.
