00:00All right, I've been craving the no bean meatchurch chili for a while now, so here we go.
00:05And if you want this recipe to a T, go to meatchurch.com and look up no bean chili.
00:10But here are some steps. I've got one pound of ground pork, two pounds of ground beef,
00:15and you know I had to go with the Mesita Market ground beef, the best.
00:19Get some of that Redmond kosher salt on there.
00:22All I'm trying to do is brown this meat up, put it aside because that's going in that chili.
00:27Now I've got a couple of diced up red onions.
00:31And again, we're just trying to cook that down a bit.
00:33Going to add some chipotle.
00:36Whole chipotle is chopped up to this.
00:38Get that cooked down, and there it is.
00:40You already can tell this is looking great.
00:43We've got crushed and diced tomatoes.
00:46This is all in the recipe.
00:48Add that browned pork and hamburger meat, the onions, and the chipotle.
00:56It already looks like you want to eat it.
00:58But we're going to put that aside because, wait, there's more.
01:02I had previously smoked a brisket, so there was some leftovers.
01:07So I'm getting that brisket flat sliced, diced, and just tender as can be going up in that chili.
01:15So we've got a couple of handfuls of that.
01:18This is all meat.
01:19And then the key ingredient to this is the Meat Church chili seasoning.
01:24You can go with the beer right here and beef broth, but I'm just going all beef broth.
01:30Getting that nicely mixed up.
01:32There's still one more piece that's missing is a chunk of that brisket flat.
01:36And this is very simple at this point.
01:38It's going to go four hours at 275 degrees, and that is it.
01:42You can see the Traeger added some smoke.
01:45I was stirring about every 30 minutes.
01:47Look at the color of that.
01:48It just did what it needed to do, and now we're ready to plate.
01:52All right, so chili, some of that Melinda's Sriracha.
01:57Got to have the raw onion on top of my chili like I would a chili dog.
02:02We've got the sharp cheddar cheese.
02:05I've always got to have a nice scoop of sour cream, diced up some candied or pickled jalapenos,
02:13and that is the end result.
02:15Send it right down the hatch.
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