Get Ready for FLAVORFUL Cajun Style Chili with Chicken

All right folks listen it's that time of the year right so now we're gonna start doing them hearty you know those meals something to stick to your reel warm you up and keep you warm through this uh this cold season right. Today I'm gonna show you how to make just a easy and simple all of the ingredients is readily available no matter where you live we're making a Cajun style chili. Let's get it. Okay so listen now you guys can see that you know there's a few ingredients meaning to me that these ingredients mean that it's going to be you know like just over the top leveled up and just like super delicious right and it's gonna give you that Cajun feel. This right here is gonna do it because you know I use that cute Creole kit I always use fire roasted uh diced tomatoes then we got black eyed peas right so let me go ahead and get everything set up and I'm gonna show you just how easy it is to make right. Now let's talk about this the protein as I put fire underneath the bottom here to heat up my cast iron. Now listen most chilies is made with ground beef then second I say people try to use uh brisket stuff like that listen I'm gonna go ahead and use I'm gonna keep up with the whole Cajun theme you know cooking you know feeding big large families and stuff like that and when you think about that being down south everybody uses a lot of chicken right so we're gonna use chicken. Now I'm not gonna boil the chicken I'm gonna go ahead and pan fry get some color on it right and seeing how I'm using boneless skinless chicken thigh which you guys can see right here already been washed and clean I put a paper towel in here just to pick up any of the residual you know water that you know washes off of this right so as this comes up we're gonna pan fry it we're gonna get it nice soft and you know what it doesn't matter we're gonna get it almost cooked reason being once we put it in the chili and then cook it over an hour everything is just gonna be nice folks. All right so I'm gonna put a little infused olive oil in here this is garlic infused made by Branch and Vine I keep that I'm actually getting ready to fill that back up right now let me go ahead and get myself a you know paper towel just to pat down the tops right I'm not getting ready to do no cleanup you guys can if you would like but I would say no even this little fat that's on here look at this that right there that brings flavor to everything right so I'm gonna start with the bottom side down all right so this is my Creole kick this is gonna be like the base for us getting you know that that southern Cajun slash Creole you know taste right so what I'm gonna do is I'm gonna sprinkle a little bit of this on here on the top right now this is a low sodium product you know I mean so we don't have to worry about anything as far as like over salting or anything like that so we control our salt so what I'm gonna do is I got some kosher salt here I'm going to add just a little bit over here on the top and let that just work its way in as it cooks right now how do we know that the bottom is going to be cooked I'm gonna tell you the telltale sign is anytime you're cooking with cast iron or any pan to be honest with you when your protein doesn't stick and it's free then you can go ahead and flip it now we're not trying to cook it all the way through on one side right I'm not going to add no pepper to it you guys know I like pepper but if we put pepper on here when we flip it it's really gonna give it that dark you know dark tone now while we're letting this sit and you know go ahead you don't start to cook down and form some nice color on the bottom side and some crust what I'm gonna do is I'm gonna put my you know my splash guard on the top now this right here keeps obviously it keeps if you guys don't have these I say get one especially if you're the one that's going around here cleaning up everything around there but it keeps you safe in the kitchen you don't have to worry about slipping it keeps all the grease in the inside of there hey these are a must-have so I want you guys to pay attention to this right here you see this right here I keep this for my rag we finna do a g-mop style put it over the shoulder and we finna work folks now let's do this I'm gonna take this move it over you see how it's not sticking now when I first put it down it was so now I'm gonna just turn this over when you do boneless skinless chicken thighs it's a little bit on the thin side you know what I mean uh I can see and if you guys look right here look you can see that by having this piece right here that it didn't really cook down in there but that's okay we're gonna cook everything in the chili right now we're just forming some crust right just bring this closer to the center you know what I mean and uh that right there is what gives it the flavor folks all right so listen what you want to do is you want to multitask right we're still getting the chicken together now don't I don't know if I said this earlier but you do not have to use you know boneless skinless chicken I could have used ground chicken I could have used uh ground beef you know I mean if you guys making brisket you could have cut some if you had some extra you could have went ahead and used that you know I mean just to get your protein right right and to be honest with you you don't have to use no meat at all you know I mean outside of your andouille sausage all right so the chicken is about ready I'm sure we'll check to make sure it's not sticking on the bottom side you know I mean letting me know that we got the nice color that we want I'm gonna check it now I'm gonna set this off to the side I'm gonna bring my andouille into play before I start cutting that down let's take a look I'm gonna go ahead just turn my fire off I know it's right you know I mean let's go ahead and look at the bottom of it look at that right here we got some nice color you can see how the seasoning starts to cook in oh yeah oh and just to show you you know I mean it's a little bit of stickiness but it's ready you gotta look at that down there we got a little fine but we want all of that in there I'm gonna show you how we gonna get that right so everything is off we'll let it rest I'll put the splatter guard on the top and come back over here to this andouille now the reason I'm gonna do it this way because I just want to show you guys it's up to you how you want to cut this depends on how fine you want it to be but I'm gonna go ahead and just cut them in these little circle medallions I know some people like to cut them so they have different you know different angle cuts on them and all of that now we move on to the next part right so we I'm gonna cut this down you know I mean but for right now actually I'm gonna just stage these over here inside of my dutch oven right because you can cut them down and do them into cubes but I don't suggest doing that I want you guys to follow the way I do it because once I get it nice it's going to be nice and soft after we cook this for about an hour hour and a half and it's going to be so easy we can just shred it everybody gets some chicken and all of that right now if you guys pay attention to this right here for those you guys have been with me for a minute you know what we call that down there look I'll run this across this that's the fire right now I'm gonna go ahead and put some fire back under here right now I'm running with like a medium this is like a medium almost a medium high right so let me go ahead and get my my square edge because this is my tool of choice right so we got an onion right here I had this onion out here just to show you guys you guys can do it a couple different ways I like to dice down an onion you know what I mean for one I'm gonna start with this first just to give it you know it's head start right so we'll let this absorb any chicken that was in here any of the chicken fat that had you know rendered down look at that you see how it turns color that's the seasoning from when we were flipping this is how I can tell you that we know this is how you guys can know and this is how I can see when somebody cooking are we gonna be able to have like an amazing product right so after one minute of that going then we're gonna go ahead and we're gonna introduce you know our bell peppers so now we go ahead and introduce our bell peppers right now I'm not cooking these all the way down like you guys would think this just helps me get some of that flavor up right some of the fond let's you let's call it what it is we'll move this around now you know I mean we'll let the acids in the oil I mean in the onion you know do its thing to help bring up anything that's in there down there on the bottom now you remember our medallions our andouille sausage we're going to add that flavor in here too this is going to add the grease to it right and if you guys hear any noise I want you to take a look over this way you see this right here I did not have my hot water right my hot soapy water but now I do I keep this here because I like to wash my dishes as I go and because I started seeing everything starting to pile up right here you know I mean these are just good practices we're going to be cooking during this uh fall season and going into this holiday you know I mean so we want it to be as easy as possible right okay so I missed my garlic put this on the top right here you know I mean reason being I want this to be able to just work on the top not so much as hit the bottom you know I mean so that it doesn't burn right so now I'm gonna add the rest of my ingredients to this here and this is the chili powder you know I mean I'm gonna go ahead and just add that you know and just work it in like this I'm gonna reduce my heat down to medium you know to be honest with you let's go ahead and turn it off now that it's off and I got it this is not the traditional way you're gonna make a chili but we're gonna make it this way because we're gonna extract all of them flavors out instead of letting the heat do all the work we're gonna let it sear you know form a crust pick up the fine and all of this goes in the chili also this right here you see that right there look at our andouille look see the andouille yes sir one more time uh-huh if you ain't never had chili made like this before talk to me folks and let me know what would you do to make this even better okay so once I have everything up like this you guys can see we got the chicken in the inside let's go ahead and just bring this down look at all of those flavors okay now that we got veggies andouille we got chicken in here you know some seasonings we still got a little chili powder left this is the main additive that we want to put in here and that's going to be your case and seasoning right you guys know I use creole kick links for it everywhere I got a medium flame underneath the bottom here so what I'm gonna do is I'm gonna start by and I did not drain none of my liquid right these are my fire roasted tomatoes we're gonna go ahead and just get that in here the reason I do that because when you put the heat under the bottom you'll hear it just start to cook and I mean we don't want nothing to start sticking right and again I already did say I started with a medium flame now I want you guys to look at that look at the colors you saw what we did we did something a little different you know we like cooked it down just like you know Cajun and Creole style we use that cast iron we started getting you know bumping up them flavors right browning and doing all of that right so that's in there now let's talk about the black eyed peas I've already drained these now you can do it two ways you guys if you have an immersion blender you know I mean you guys can go ahead and puree these now or you can put these inside of here let them cook get even softer and then you can take some out and then mash them and something like this I'll show you guys I'm gonna do mine that way I have a blender you know I mean that will do it but I just want to show you guys how to just come up with just a nice nice flavor right now I don't raise my fire I went to high now because I have some liquid down the bottom what we want to do is get this back to a boil anyway right so now I'm gonna go ahead and add my my chicken stock look at the color I haven't done nothing but just you know halfway stirred it's just mixed in on its own right now we'll bring in the rest of our ingredients but now we're going to bring in that fire and that's this right here that Creole kick now that's one tablespoon let me ask you guys and answer this question down at the bottom tell me this how many teaspoons in a tablespoon don't cheat don't be asking google just let me know let me see how are we learning okay so if you guys pay attention we coming up to a boil what I'm gonna do is set this down let's lower this temperature because we want to simmer this we just want to cook this for about I'm gonna say 30 to 45 minutes we don't have all that ground beef or none of that uh brisket nothing like that in there so I'm gonna go ahead and just add you know these bay leaves I just put them right underneath they rehydrate and release there's in there also but you see this right here this is gonna make for oh we folks then I'm gonna shred this down that chicken where he at there he is stay tuned folks see you in a minute all right so let me go ahead and get my pot because listen my timer done went off look at that right there just look at the color folks that right there ought to do it for you right just there that kind of like raised up just a little bit when I say a simmer it'll settle down back down to a simmer but look at this right here right but before we even shred you remember I told you I like to cook mine down that's up to you how you want to do it I'm gonna take this and I'm gonna add this to this four cup Pyrex right now you guys put it in whatever you want to because what I want to do is I just want to mash a little bit right and we're going to use that as a thickener you know and then we can let this go ahead and continue to simmer with the top off right making sure that we stir so that we don't have no flare-ups and burn nothing onto the bottom right now what I'm gonna do is I use the back end the back side of the ladle right I'll go ahead and just push this down just like you see I'm really just mashing the you know the black eyed peas now those are the only peas in there you guys do it however you would like to do it but the end result is that we want to have it as thick as we like it to be and the reason I'm saying it that way because some of you guys like it super thick and some doesn't like it that way you know what I mean so however you like it you can get your result you know customized to yourself but you see that all we do is reintroduce that back into the pot and we take this run this around the sides you know get anything off having a spacer at the ready is just the greatest thing anyway because everything that we put inside this pyrex we want to get it out right so don't forget we leave the top off and then we're shredding some of that chicken down and as we do this we let it continue to cook and it just starts to thicken up all right so what I've been doing now was just looking for my my bay leaf right remember how dry they were I would draw look how hydrated it is but it didn't release that flavor you know back inside so I'm gonna keep my fire on last thing we want to do is we want to go ahead and get that chicken out right and I got two forks over here don't worry about if anything you pull more of your chili out right then you know then chicken no worries because everything's going back you know I mean but I just want to get these bigger chunks out I just want to shred them down reintroduce and I promise you guys I got some rice that's already ready and I mean with his name on it all right so we got some of that chicken out of there you know I mean so when I say you remember how it was I mean we talked about like it's gonna cook in the chili absorb everything but you see how this shreds like this you don't need to cut it you don't need to do anything to it listen it just breaks up so all I can tell you is you can hear it in my tone you know my voice right I am ready to eat folks okay so I just shredded it up as you guys can see I don't want to shred it and just get an individual line you know what I mean like that we still want to be able to have some type of integrity at least get some chicken in there right but all this is part of like you know helping with the thickening process too right and it just makes it like over the top and good you know now it should start to you know look like what you guys think it should look like you know what I mean when I say a case and chili look at this right here look at that okay folks so listen we're gonna be doing a lot of cooking you know during this fall season holiday seasoning right so I just want to show you guys this I'm not gonna cut this off of there I'm gonna show you how we can just have endless green onions right so I'm gonna turn this around up here at the top I'm just gonna go ahead and start doing you know cutting some of these down now I'm doing this right now because I love to have you know the green onion especially when it comes to chili you know I mean it brings a splash of that green you know it just makes your dish pop right now you see I got a mason jar right here and I cut these I left the roots on here if you guys didn't know you know you could take these even we cut these off and went outside planted those put some water on it in a few days it'll start sprouting right so I'm gonna show you how we're gonna do it you know for here okay so now I got myself a mason jar right you guys can use whatever kind of jar you have or even a cup doesn't make that make a difference right now I fill this up with the water right remember I cut down my the tops of the green onions right I'm just gonna drop these in just like you see I don't want to submerge the top but you see that right there now I'm gonna go put them outside somewhere where they can get light and all of that and I'm gonna keep giving this fresh water like about every other day you know I mean and then watch what happens this is gonna grow me new tops and we're gonna take over from there so every time we cut onions down we're just gonna add them here and we're gonna make sure we keep fresh water in there so it's oxygenated and eventually we can take these and just plant them like you guys can get a bucket do a project with your family you know what I mean especially with the young ones and teach them how to like grow something and we can just grow green onions for the rest of our lives okay folks so listen what you guys are seeing right now is like I put my little this is my background because I got to take a picture that's appealing to everybody across YouTube and Google and all of that right so showing you guys some of my tricks that I use I haven't been doing them as of late if you look at some of my past thumbnails that's how they are but now I'm getting ready to go ahead and take this chili you know I mean and instead of me putting it on top of my rice I'm gonna go ahead and just put it you know right here right I can tell you right now I hadn't really said too much about the aromatic that's coming off I had a couple people come ring the doorbell and they were just talking to me and it was like hey man as soon as they get in the inside they want to know hey what is that right so you can hear it in my tone right we put that down there you can see the chicken and dewey sausage you know I mean you can see you know black-eyed peas you see the fire roasted now I'm going to take this what I did was I just got one of my ramekins that I always you know measure everything out I use that I spray it with a non-stick spray pack my rice in and then I put it over the top just like this and then you guys know that I already you know like to use you know green onion right so I'm just gonna go ahead and sprinkle a little bit of this over here like this now I got a set of tweezers that I you know do this is more like a gourmet type uh presentation you know what I mean you know just say restaurant right but you guys let me know how would you do yours right I could get some tweezers like I say and then place them however I want to or whatever like that but that right there is going to be fire folks all right folks look I'm all you know plate it up got my mound of rice right there you know what I mean but look at that on the side right there and again like I said I hadn't really been saying nothing about the aromatic that's coming off of this right here this like just changes what you guys think about having a chili it's not spicy like some of you guys think it's got a little bit of a bite to it if I was gonna say if it was kin friendly kid friendly one to five five being like super spicy I get it's like a one and a half this is nice mild and smooth now with that being said oh before I go ahead and take my bite hey look this for my old school folks right here hey how many of y'all used to eat chili and have it with the rich right and then some of y'all you know it was what was it it was the rich and then what was it it was the saltine crackers I got it everybody go back and go they did way back and then probably say hey we do it with the you know what I mean but this right here screams just old school you can go either way I feel like I'm over talking so let's get it folks little andouille cheers y'all I swear I got the best job in the world right listen I get to teach you guys how to make these recipes I get to sample it all different stages you know what I mean come up with whatever and then put it out to the world and you guys come back because when you taste this one here I promise you you're going to pop your collar tell the world about it and you're coming back to tell me AB you did your thing on this one now listen that pause that I had in the very beginning I was just trying to think of what would I say to describe this nothing else I can say because when I say it's fine that's what I mean now you guys saw it I know you got to make it you got to come back and then talk to me but from what you guys saw tell me what would you do to make this you know a little bit over more over the top now don't forget the full recipe which is printable is on my website smokingandgrillingwithab.com and that's w-i-t-a-b.com again try this folks now if you're new to my channel let me take this time to say hey thank you for watching this video don't forget to like smash that subscribe button to tell everybody out here there's a channel out here that's simplifying these recipes and taking the mystery out of cooking and you know what I'm about to do pour me a cold one sit down and eat and I'm out peace