15 Bean Chili with Andouille – Easy & Hearty!

okay folks listen you done read the title you know we doing a 15 bean sausage chili right super simple I'm going to get right into this video so look I want you guys to just pay attention and don't forget the full ingredient list is on my website smoking and Grilling wab.com and that's wab.com all right so the first thing we going to do is you know we got to Brown this meat right so I'm going to go ahead let's get a fire underneath this right here I'm going to start with that Medium flame let's get a little heat right now when I'm doing my M uh mild Italian sausage it's up to you guys you guys want just to have a kick you can go ahead and use that hot you know I mean but we do have some chili flakes right here right and that smoked Papa these right here together I'm telling you that's just a nice blend with just a nice little heat you know with a little hint of heat right so let me go ahead and grab my infused olive oil this is uh steel scallion you guys now would it be in the holiday you know what I mean uh we want to like level up everything we do we going to have guest and all of that so listen if you're able get yourself some uh infused olive oil or if you know how to make it you can make it yourself but this is how we going to turn out and have the you know the right blend of flavor for the holiday all right so look I meant to say something to you about the beans you know so listen these were soaked you know I started soaking these yesterday just so that they' be ready for you know myself today you can see them little bubbles coming off there that's that that's what get inside your stomach you know what I mean to give you that uh that Musical Fruit type of sound right so listen this what softens it up let me clean these meanwhile I'm bringing this up to Temp matter of fact it's up and ready to go right now so what I'mma to do is you guys saw me put a little a little you know infused olive oil down at the bottom let's go ahead and put this at the bottom now being in the kitchen is all about multitasking right so we got the 15 beans inside of here right so I'm going to go ahead actually you guys can use a calendar I'm just doing it old school you know what I mean I promise you my Grandmama wasn't using all of that she get in there and work with her hands right so I'm just getting off any impurities or anything that you know that came in there like made my water dirty or whatever I like to see clear water now I get in here with my meat Master you know this is like ceramic over cast iron right I don't have to worry about this you know scratching of anything and I want to say thank you to all of my subscribers man there was so many people that sent them out I got them at home I've given some away you know what I mean and I still keep about three here right so I just wanted to break that up and then what I'm going to do is just get this back in here and what we want to do is just Brown our you know our meat all right so now look I'mma cut my you know my bell peppers again when you're cooking it's really multitasking and having everything at ready right so that's why I have things measured out like we got four Cuts probably going to take five you know what I mean so I got a little bit more here our beans are ready then we got all our ingredients that's going to go inside of the you know the mild Italian sausage right so let me go ahead and cut these down I'll show you how I'm going cut these [Music] now you see I did these not so small so this is in between a large Dice and a small dice right and again you guys know that when we dice large that's really for the texture we dice small that's for the you know for the flavor right so I get them kind of like all different sizes all right so we all diced down right there I want you guys to look inside this pot right here look at that right there pink really going away so now I'm going to go ahead and just you know prep my my fresh basil once I'm done with that then it gets like a little bit on that little dump and go type of thing all right so now at this phase right here we just start adding right now we already know where to find the recipe all the ingredients that I'm using you know where all that's at it's on the website smoking and Grilling wab.com and that's wab.com right so now I'm going go ahead and load up my press you know and I'mma put my minced garlic right here on top all right so you see everything is in the inside now we going to cook this together and let that heat release garlic and the rest of our dry herbs and that fresh basil now you guys can see how we building that them layers of flavor right and I'm going to say this too let me know down in the comments section below how many of yall Really Cooking with 15 beans you know what I mean uh more than likely you probably was out you know what I mean uh once I got really turned onto it this was after my Grandmama you know what I mean I keep this in my pantry all right now I'm going to come with with that that fresh basil folks I know you guys want to know why I'm talking like that you know when it come to the basil cuz I think basil is so underrated everybody think every you know it has to be Italian you know what I mean great flavor mares with just about well it marries with about 80% of everything that we normally cook with anyway you know what I mean so I'm just a fan of it all right so look at this right here and talk to me you see that that's the grease that everything was released from you know the Italian sausage don't forget we put a little scallion infused olive oil in there now we got everything and look at that color now I got a little bit of a level up for you I'm going to go ahead and put in the level up is coming right after this we going to drop the onions in right notice how small the onion is you guys know talk to me you know we putting that flavor in there right and it's going to cook a little bit too right remember I like to start them off give them a little love first cuz it takes a little bit longer in my opinion to break down right but look look at how the white of the onion see how it turned colors you want to talk about putting them layers of uh flavor on there look oh yeah we making a chili right yes sir now after 1 minute head start with them onions in goes the red bell peppers now talk to me down in the comment section below below and tell me what would you do adwise you know to this right here but I ain't going to lie to you if you guys haven't figured it out yet making these chilies and look at this right here this Mak for a nice burrito folks all right so look this part right here is completely optional you know why cuz when we look inside of here when I move it back you see that color I usually get that from my andoy but I love andou sausage you know what I mean and to let you guys know this one here this is a chicken and Dewey sausage right so those of you guys that are staying away from pork this is great you know I mean but we went with the Italian sausage so that was all pork you know what I mean so we got to figure it out but I love the flavor now I split this open right now so you guys can see I normally get my flavor from the inside of my OU but I can tell you this chicken right here is fire folks just in case you want to substitute you know you might want to substitute your your pork maybe you want to do a you can do what you can use ground beef long as we season it right or we can do what that's right we can do turkey now I got this cut down like this now we F to as my grandfather would say look a Yano put a little heat under there all right so if you come in here I know I keep asking you guys to look in this pot but this is where the Reel is at you guys can just see all of the flavor right so now I want you to pay attention you know what I mean most people can get Hy you know everywhere right where just start with these crushed tomatoes look at that right there remember having the right tuol for the right job you want to get everything in here this ain't a ketchup bottle we don't want to put no water in here we don't want to make it like that you know what I mean trying to get get it all out so now would be a great time for us to turn this up son you know I mean let's get back to that Medium right cuz we need to heat all of this up actually I'm going to go with a medium high in between you know why cuz we don't want nothing sticking on the bottom but you see that right there you see how this chil is coming together so you see that right there now we coming back up to a boil right that's cool now we just going to go ahead and add our beans to it now we can go ahead and talk about this too cuz everybody say chilies don't have beans I guess it really depends on where you come from I used to think Texas always said no beans in a chili right but I'm going to say I almost said I'm going to call something but that's not true cuz I get people from Texas telling me man we put beans in there or at least that's what they do so you know what this is really up to you folks you know what I mean so look at that right there I got it it might not be the chili that you guys are used to you know what I mean but this right here is going to be fire now once I got this all mixed in which doesn't really matter how I do it then I start adding in my chicken broth or if you guys have it stop now look at that right there now we going to kick this up and we going to go with a with a high flame now just to get everything back to a boil all right so what you just saw is I just added that extra cup I like mine to be loose you know why cuz at the end after it's been cooking for about an hour hour and a half I'm going to go hour and a half on this one you know what I mean after it's been going that long if it's if it's too much liquid in the inside I just take my top off and I let it just let some of it evaporate out of there and here's another Pro tip you guys notice that I use chicken stock or you guys can use chicken broth right you do not want to use water you can use water but if you're trying to build real flavor you always want to use something like Flavor flavorize right so now I'm going to go ahead and grab this cuz this is going to be the key I'm going bring my salt and pepper over here right let's just go ahead and get us a little bit just so that we can taste it right don't ruin your weat by let this you know burn your tongue right so let just cool taste it then if we need to add some pepper to it or salt we can actually it's pretty much spot on it can use just about two pinches of salt and that's it if anybody else need any salt they can add it now you guys didn't see me put no pepper and if you've been following me for a minute you know I put pepper and everything so I'm I'm getting ready to twist folks now we have it set for a simmer we're going to go an hour and a half now I'm going to check this about every 20 minutes at a simmer right cuz I do not want anything to stick on the bottom right so we just move this across like that and then we put that top back on it I'll see you guys in an hour and a half now will be a great time to talk about today's sponsor all right folks the holidays are here and I've got some exclusive bundles just for you perfect for any cook in your life or even just for yourself I got a bundle for you I'm talking limit time bundles like my three cookbook bundle which includes my barbecue outdoor cookbook taking the mystery out of cooking and The Best of Both Worlds with my nephew Matt aka Mr make it happy then there's the sng bundle which is bundle number two which includes the taking the mystery out of cooking cookbook an apron and a high quality food thermometer now for my barbecue lovers which is bundle number three I got you covered with a full barbecue bundle listen it comes with an apron a food thermometer cookbook two barbecue sauces and a burger press to level up any cookout and for those that want something a little bit more on the classic side right I've got a denim apron and a thermometer which is a food thermometer and that'll be bundle number four so check it out these bundles won't last long so hurry up grab yours and make this holiday season fire I'm out okay folks look it's been about an hour and a ain't no about it's been an hour and a half I've been fumbling around getting everything ready chopped up a few CH but I want you guys to look at this right here I got it we always use cornbread but you see that right there to today we going to do richz this is tribute to my jeop right here hey just as much as he love cornbread he love that richz and them Saltines now let's go ahead and take a look at it oh yeah now for some of you guys that already know you can cook this as long as you would like you just want to make sure that your liquid doesn't you know evaporate right so you can always just add some more chicken stock or whatever you would like to put in there as far as some flavor I just don't add water to it but you see this right here I love it just the way you see it folks so now is that time to go ahead look at the thickness of that right there you see that right there oh I'mma bring this down there so you guys can see it mhm yes it is [Music] all right folks look come on in here take a look at that that right there is probably the picture that brought you in here to look at this you know what I mean just a super overthe top you know I mean it don't always have to have the chili powder you know what I mean uh and all of that cumin and all of that this right here is a Perfect Blend and it it smells and tastes you know chilly right so listen I'm not F to overt talk nothing I'm going to get in here and just get me get me some right now I don't know you guys might like to have uh sour cream in there you know I mean do that do yours how you want to do it I put a Mexican blend cheese on you know what let me not overt talk it cheers y'all this right here fire I can't wait to sit down you know and get me my bowl so I can do me now I want you guys to let me know in the comment section below what would you do right I'm not F to wrap this up no way out way I'm just going to say if you're new to my channel let me take this time to say thank you for watching this video don't forget to like smash that subscribe button and tell everybody out here check it out there's a channel out here to simplifying these recipes and taking a mystery out of cooking you know what I'm about to do sit down but instead of great Kool-Aid we going to get down with that tropical punch I'm out peace [Music] [Music]