How to Make Thick & Hearty Beef Chili with Smoked Andouille

Okay folks, listen, I know why you're here, right? That's because you didn't seen that thumbnail. Now, looking at that, if you want to know how to make my quick and easy, thick and hearty, you know, chili, you guys are going to want to check this video out. I promise you, when it, you know, pools like this, it's nice, it's savory, it's thick. I don't want to say too much more. You know what, folks? Y'all can go ahead and look at that right there. Let's get it. Okay, so look, one of the things that I like about this recipe right here, this is more so of a, you can make a delicious chili, right? And then, you know, you have things like this, like I'm gonna go ahead and have these little, these are McCormick's, you know, mild chili. I don't know, it depends on where you live. Everybody probably does have McCormick's, you know what I mean? But if you don't, they have some type of packet. That's where you get your flavor. And I do have other, you know, videos, you know, where I make everything myself, you know, down to the chili and all of that, you know, all of my seasons. But I'm going to show you how to make a great tasting chili. I promise you, folks, don't let this right here, you know, fool you, right? Now, what you see is I got 80-20. I'm getting ready to put this 80-20 in here. Let me go ahead and get some more heat. And even though it is 80-20, you know what? I always like to use just a little bit of oil. I got it. 20% of that is fat. You know what I mean? But just a little bit, just to get it started. And again, this is, if you guys don't know, if you're new to my channel, I always use You know, extra virgin olive oil. And this is garlic infused olive oil. This is actually two and a half pounds. I'm going to probably take off, you know, a little bit like this. Because I'm going to be adding some more meat to it. So I'm going to just drop this in here like that. And I'm going to leave that alone. I'm going to put this, this is going to be my hamburger for later. Now when I put this in here I like to let this go for about four or yeah three four I'm gonna say four to five minutes let's just say that right I like to give me a little crust on the bottom of it you know I mean so now I get in here with my meat masher right and now we break this up. Now, it depends on what type of chili you want. I don't like mine to be as fine. You know, like if we're going to put it on something like a burger or, you know, a hot dog or something like that. You know what I mean? Obviously, I'm going to be putting beans in this one. You know what I mean? So, I like for my meat to have like a little bit of a chunk to it. All right, so next we'll move on to this onion. Now, this is, you know, you guys can do it any which way you want to do it. You know what I mean? I really don't. This is the way I do it. You've seen the way I cut it, and then I take the part that connects it, and I cut that and split it down the middle, you know, just to hold it, right? And then it seems like once you cut it, it makes everything a little bit easier, you know, to work with, you know what I mean, to peel and all of that. Now, I'm gonna take this, and what we're gonna do is we're just gonna come in here like this. I don't really do this one too fine, right? I just take it and I cut it like this, and this is what we end up with. This'll be fine. These got the layers in there, They all coming loose. All right. So I want you to come and look at this. You see how you see this piece of meat, right? I wanted, you know, like I'll take my spatula and just break it up a little bit, but you see how you can see, see it. This is what I mean when I say I like it like that, right? So now that I have this down, right? So this is what I do when I was talking about earlier, nobody thinks about, you know, they don't never really think about having, uh, using chili. Like we do a stir fry. The reason I say that is because I can add and do either this also. Right, so I'm gonna go ahead and cut this down into some medallions and then if I want to infuse it with a little bit of a flavor you know from the andouille by all means right. So what I mean is you can actually go to your kitchen I mean go in your refrigerator if you got any leftover meats that make for a great chili also you just continue you know adding whatever you have like if you got chicken add that to it add it to it right so I'll take this And I'm going to dice this, so I'm just going to hit it like this. just cut them into quarters right and then we'll get that flavor from the andouille in there also it's just a combination it's not really really strong folks once we get all of the ingredients in here right so i put those in there like that let me just go ahead you guys can dice them you can come a long way and dice them fine however you're doing it you know what i mean i also like to be able to taste and chew on on it so that's why i do mine in quarters you guys can do it any kind of way you want to all right then last we're gonna go ahead and you know prep this This is Jalapeno. Now, what I do is I cut that off the top. I cut it directly down the middle like this, right? Now, this is what you're going to need here. You're going to need to get yourself a spoon. I have it. What I'm going to do is, listen, if you want to have it to have a little bite to it, you can leave these seeds in there, right? But for me, I'm going to show you what I do. I'm going to take it and I'm just going to run it down like this. And look at how it comes out, real simple. And then all we do is we dice it. I'm going to put this whole thing in there. I know the people that are going to be eating this chili like a little bit, so. I'm gonna leave a little seed you know I'll put a few seeds in here, right? So we'll just get it all out. All right so you guys can see that I got my all my veggies are all really diced and ready to go right. So now I'm gonna go ahead and remove this, all right. You want to let it drain, that's why I'm using a slotted spoon, you can see it right there, look, all right. So once we get all of this out of here Leaving a little bit of the oil in here. And some of that fat right serves a purpose because you know what the time it is now. Now we're getting ready to soften our our veggies, right. So I got everything here. I'll set that over there, right. We'll build up a little bit more heat. I'm starting with like a medium high flame as soon as I get everything. Oh no, it's ready. You know, just for those of you guys that don't know when I'm using a Dutch oven, don't forget that's really a cast iron right. So now I'm just bringing it down to a medium high, you know, medium flame. Right? And then me, you know, I like to start with my onion first. So we'll do that. Just by the time I get these in there, I'll put the rest of them in. Alright, so this is what we're going to do. I'm going to bring all of this over here to one side like this. Now we're getting ready to add this garlic. I do it like that so I can have a place to put the garlic. Right now I want to check my heat. Let's lower this heat a little bit. I'm a little bit under a medium, or my interpretation of a medium, right? So now that I have my Garlic press loaded. I'll hit it like this. We just want to put it on top. For one, I'm teaching, you know, and, you know, videotaping, making a recording. You know, you don't want to like put that on that hot, you know, bottom of the ceramic and then it'll burn by the time I get it all in here. So you just do it like this. And anyway, it's good for the veggies to, you know, steam like they're doing. Now, you see what I mean? I get it right here on top. I turn my fire down. You know, I'm a little bit under the medium, so I would call this like a... A medium low. Right, so now we just, and this only needs to go for a little bit. You know what I mean? Once it hits that hot, you know, ceramic, this cast iron, you know, kicks back, it introduces itself to you and says, hello. Now this only takes about 30 seconds, all right? So now we're gonna put about three tablespoons. Right. I eyeball it. I mean, even if you get enough too much in there, I mean, long as it look like that should be about what it is, you should be fine. Now, this doesn't melt like everybody think it would when you put it in here. That once we put the, you know, our liquids in here, that's when it is all really. But right now we just coating it. You can see how it just sticks down down to the bottom right there. That's all. If you ask me, that's by design, folks. This is how you build up the flavor. It's just fine that you see down here. Right. So we got that in there. Move this off to the side. All right, so you guys can see it. This is the brand, you know, like McCormick's. I mentioned that earlier, right? So we're going to go ahead and just add this whole packet to it. All right, now, usually when I add it in here like this, get the rest of it out, right? Once I have it like that, I like to add myself just a little bit of beet broth, right? So I had turned my fire off. I just put it back now on medium. Let's go ahead and get this going. Now, actually, before I even pour that in there, I like to get it all mixed up. Once you add this to it, this is when you start saying, oh, okay, we really making a chili. I just add a little bit, just a little bit for now, all right? Yes sir, just a little bit more, and then you know what? All of the spices, everything that's dry that we have left, we're going to add it, all right? This just makes it a little bit more pliable, a little bit more observant, and you should have a paste that look like that. Now, like I said, everything goes in there. Everything, excuse me, everything that's dry. All your dry herbs, your seasonings, you add that. All right so what I'm gonna do now is I'm just gonna measure out my beef broth. I'm gonna go ahead and just put in about a cup and a half. Here we go. Right I'm gonna set this over here. Now if you need a little bit more you know you can add some to it but now would be a nice time to you know now would be the time for us to start you know adding it. Right so I'm just gonna add it. Now I go to a medium high flame. Look at this right here. Now once this begins to roll you guys gonna like this part like all of the fine at the bottom and all of that. Everything that we cooked that touched the bottom that developed this flavor also, you want that in your chili. But look at that right there. It looked like chili. All right, so now I'm gonna give it a pinch, like a generous pinch. That's a generous pinch for me, folks. You know what I mean? Just to put that in there, you know, with the kosher salt. You know, I like to use a coarse grind. Okay, so this is a kosher salt. You know, this is a coarse kosher salt, right? And then, like I said, we're putting everything in here that was dry, right? So now, So now we just hit it with the pepper. because i put that in there you know i mean we can do this at the end i don't have to any okay so what i'm trying to say is when it comes to my salt i do that you know the salt really is to elevate you know the spices and everything that we have in here right and then at the end if somebody needs some more salt let them put that in there you know let them put that in their specific bowl right so now that we have this going right i got this all incorporated it's starting to get hot in here now all right so that's going now i'm getting ready to add Our fire roasted, yes sir. Don't drain. You wanna have all of the liquids and everything in here. All right, look at this right here. Now you can start to see how it's starting to take place. All right. Then our crushed, all right. Make sure you guys got the right tools. You know what I mean? You don't wanna leave nothing in the can. You wanna use it all. All right, we got that going. All right, I'm gonna give this a stir. All right, then when I'm done incorporating this, you know, just best I can. You know what I mean? I'm not trying to do it all the way because, you know, I'm getting ready to reintroduce, All right, so now I'm gonna add my meat, right, and everything that came that when it was resting, how it was working. Let's get that in here. Then we're gonna bring the W sauce. Now, I forgot to tell you guys, I'm making this, as you guys can see, a little bit more on the meatier side. This is the way I like for mine to be. I don't need nothing but this cornbread, and then it's night, night. This is what I'm gonna ask of you guys. You want to keep a little bit. I'll put that in the instructions, you know what I mean, on the recipe card. Reason being when we cook this, this is going to start to thicken up because you're going to get some evaporation, right? So it depends on how you like yours. If you need it to be a little looser, you add a little bit more to it and we just continue to cook. Now the first thing we're going to do is we're going to, I like it like this right here. So this is going to be the end texture that I'm looking for, right? So I'm going to take this. I'm going to put my lid on, but I'm going to leave my lid cracked just about like that. Right. To get, you know, to encourage the evaporation. Right. I got my beef broth right here with me. I'm already set up. I got my little vinegar right here that we're going to add that later. We didn't forget nothing. I'm going to make myself some more cornbread muffins. And then you should have these two left. And I'm going to show you. what you got to do. Just stay with me and don't forget the full ingredient list is on my website that's smokingandgrillingwithab.com and that's w-i-t-a-b.com. I'll see you in 45 minutes. Okay so look my timer just went off we have this crack right here you know what I mean uh so I got it like just a partial you know partially closed I still like to make sure I let some of this out I don't see nothing coming that way but just because I've been burned before You know, I'm always, you know, air on the side of the caution. Is that, did I say it right, y'all? But anyway, air on the side of the caution, something like that. You gotta let me know, right? So look at this right here. Oh, nothing stuck down to the bottom. We not having, it didn't like raise up or nothing like that once we set it. And I did stir this once, you know, halfway through the timer. But look at that right there. That's some good looking chicken. it's time for us to go ahead to add our beans we don't want to put our beans in so early because if we put them in for this head start that would have made them a little bit more mushy right so i'm gonna take this and i'm gonna come you know go to the sink and i'm gonna drain those not trying to squeeze them push them or nothing like that we just hold it with another little crack use the lid as a strainer then when i come back then we're gonna add that all right so we got both of them they both drain you don't have to do nothing like that but i like to top off the liquid that it comes with right so we'll just add it We're going to take a look in the inside, make sure all the beans just stay all in there. All right. Now I'm going to get in here and just stir these. Now you guys can go all red. Whatever you want to do as far as your bean count go, you can do it. You know what I mean? I like to do this little mixture that I have right here. This right here is just like, you know, more traditional for myself. Right. But look at it now. You see that? Yes, sir. Look. Now, only thing you should have left. There's a little bit of apple cider vinegar, which we don't want to add that at all. Don't touch the apple cider vinegar and we should have a little bit of broth, right? Now that we have the lid completely removed, we're going to go for another 25 minutes with the lid completely off, not partially covered or cracked or nothing like that. We're going to leave that alone. We're going to let this work. I'll see y'all now in 25 minutes. All right, so... This is how your chili should look. See how it look like? You can see that little, I guess I want to call it almost like a film on the top of it, you know, something like that. Now I'm gonna go ahead and just stir it. I don't want to, I didn't want to change nothing, but look at this right here. You guys tell me y'all ain't got that cornbread ready. Ooh wee. Yes, sir. Now, remember we had that apple cider vinegar. Now I'm going to go ahead and add this and I'm getting ready to turn my fire off, right? That's off and we're going to get in here and just make sure everything is mixed and you know, incorporate it. Right? Ooh, nice and hot. Nothing stuck down to the bottom. Remember folks, when you simmering, you want to be on super low. And I didn't say it in the, you know, before I did it, but I'll let you guys know that I do stir it so that just in case, you know, the fire, sometimes when you set it on low, it'll raise up just a little bit, but you want to stay on top of that to make sure nothing burns on the bottom. Now, I done made myself some rice. You know, my cornbread is already ready. So we're going to let this rest just like this with the top off. Right, I'm gonna set a timer for 10 minutes, then we're gonna go ahead and plate. Okay folks, so listen, we went ahead and added that apple cider vinegar. We didn't let it sit up for 10 minutes. You know, I mean, I'm gonna taste some of this. Look, it's nice and hot, but you see this? You gotta let me know how you like yours. You like yours thicker than this, or you like it a little bit looser? Oh, and then check this out. I don't know how I did not have this, but we're gonna bring these into play. So I'll bring them right here. You got to have these. Now, what I'm going to do right now is I'm going to go ahead and you guys might like this part right here. We're going to plate, right? Even though it's in a bowl, I always struggle because I'll be putting stuff in a bowl and I say we're about to plate. But I guess that's what it is. So, look, I take some nonstick plastic, stick spray, right? Spray that. And this is really me, folks. You're going to see me doing this. This is how I really cook. You know what I mean? I put everything up as soon as I can. Like I said, I just want to wash my dishes and I do have hot soapy water right there, right? So, here, let me come over here. you bring the camera right around this way a little bit i'm gonna show this part right here so i'm gonna take this this is my rice right it got a little color to it because i like to do a little bit of a seasoned rice right so what i'm doing is now that's just some of the seasoning putting this in here like this and what i do is i pack it if you guys you know when you go out and eat you know they be making it all fancy and all that this is all they doing folks i'm using this as the mold all right so once you got it packed i'll spray this so it don't stick now come over I'm gonna take this, we just put it in like that, center it where we want to center that, we can put it there, I can scoot it over, you know what I mean? I just try to get this in the middle of the plate, and now we just, there we go. If you didn't know, now you know, right? Now, get my ladle, and that's the part you got to be careful. Reason I say that is, because it's a drip, you know, a messy presentation, then you got to come back with the, you know, what is that? You got to come with the paper towels and stuff of that nature, right? I didn't have to do it this way. Some of y'all are just gonna put it in there in the bowl. You know what I mean? But I'm just trying to do something a little fancy. You know, level up the way chili looks to be honest with you. You know what I mean? We could do, you know, something like that. I got to clean up the rim anyway. You know what I mean? We could hit it with a little bit of this, a little bit of this cheese. You guys can do it any kind of way you want to do it. Right? I just like to do stuff like that. Now we got that. We got sour cream. You know, I can go ahead and put a couple of dollops of sour cream in there. And then for sure, we got to have the green onions, right? So I'm going to go like this or just add a little bit and hit it with a little bit of this green onion. You know, I mean, this is just so I can take some pictures. You know, I put these green onions everywhere. I want to put them right here just for now. You know what I mean? Let me clean up the sides. Let me clean up some of that. Then we'll mix it up. Oh, and then for sure, we got to have a couple of these. Yes, sir. all right folks look after doing all of that you know taking the pictures and all of that i you know i've been sampling it figuring out that i need to add nothing i guess i've been making this so long so you know so long that i didn't have to add nothing to it just those few couple of pinches of salt and that like bulk it up and with the medley of uh spices that i did put in there listen i feel like i'm about to uh over talk that we don't want to do let's go ahead and dig in now you guys come on here tell me down in the comment section below do you guys eat yours like this look i'm gonna get a little sour cream get myself a little bit of this uh cheese You know what I mean? Make sure I get some of that andouille, which I got. You know what I mean? So look, it should look a little something like this, right? Now, with that being said, a couple little puffs. Bon appetit. Now, I don't want to play with it, folks. You know what I'm saying? We're going to get down. That was that TVE. I'm going to be quick, folks, because I'm ready to eat. You know what I mean? Hey, this right here, actually, you know what? We're going to call it quits for the day because after I finish this right now, I'm not going to be worth nothing. Hey, but I want to ask y'all this right now. Y'all ain't got that tall glass of that? Ooh-wee, that's that Kool-Aid, folks. Hey, so with that being said, talk to me. Let me know what you guys would have done to this. Are you going to make it just the way I made it? It's just the way you make your chili? You know, just talk to me. Let's figure it out. What else could I have put in here? Oh, and I can tell you right now, just... Hmm, I'm getting a little bit of, just a little bit, this is ripe, this is kid friendly. It could have used a little bit more, a little bit more, you know, of the seeds from the jalapeno, right? But other than that, I'll just say right now, if I was to give it a scale, one to 10, and I'm talking about just taking everything under consideration, into consideration, that would be how easy it was to make. I know I used some pre-bought stuff to, you know, put in there, like that chili packet, but I can tell you this right now, this arrival, anybody else's, whatever they're doing. So with that being said, if you're new to this channel, let me just take this time to say thank you for watching this video. Don't forget to like, smash that subscribe button, and tell everybody out there. There's a channel out here that's simplifying these recipes and taking the mystery out of cooking. And you know what, folks? I'm out of here. Peace.