Indescribably good is the only way I can explain just how good this chili is. Once you try it you will be hooked.
To contact Chef Trotter directly use https://www.wisio.com/StuartTrotter
This Recipe is available as downloadable PDF at my website at:
https://www.satrotter.com/texas-cooking-today-catalog/texas-red-chili-recipe
Texas Cooking Today is a project of S.A.Trotter Arts LLC
https://www.satrotter.com/
Here is the updated version of this recipe: https://www.youtube.com/watch?v=P15fTVYMWOU
Here are some recipes that work well with this Chili Recipe.
Bread Pudding: https://www.youtube.com/watch?v=s3qZydhYdNg
Ice Cream: https://www.youtube.com/watch?v=gzuN7u7tLbM
Pistachio: https://www.youtube.com/watch?v=HgVwq3sqmUo
Hello and thank you for watching Texas Cooking Today.
I would like first to apologize for my older videos having music throughout. At the time I thought I was putting out something good but little did I know just how distracting some people would find it to be. Unfortunately these older videos had the music embedded in them and it cannot be removed.
I have begun remaking all the recipes that had music and am upgrading them all to 1920 X 1080 with no background music other than the intro and outro and much better quality sound.
All my videos produced from July 2016 and later are the new series with no music.
Please try my newer videos and thank you for watching.
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Thank you for watching Texas Cooking Today.
Texas Cooking Today is a real time Cook Along Video Show. Designed to assist growing cooks in becoming better at cooking while teaching new Recipes and Technique.
In each region of the united states we see different cooking methods, recipes and ingredients, this allows the same food to be completely different one place from another.
Such as New York Pizza vs a California Style Pizza, so here I am doing things with Texas Flavors and Texas Style.
I like to use only fresh ingredients, no canned, boxed foods or seasoning packets.
Cooking should be fun and relaxing and that is what I strive for on Texas Cooking Today.
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22 Comments
Hello and thank you for watching Texas
Cooking Today.
I would like first to apologize for my
older videos having music throughout. At the time I thought I was
putting out something good but little did I know just how distracting
some people would find it to be. Unfortunately these older videos had
the music embedded in them and it cannot be removed.
I have begun remaking all the recipes
that had music and am upgrading them all to 1920 X 1080 with no
background music other than the intro and outro and much better
quality sound.
All my videos produced from July 2016
and later are the new series with no music.
Please try my newer videos and thank
you for watching.
Thanks for your chili recipe.
Awesome. Great clip. Definitely will try. Think I’ll go with some Buffalo Trace bourbon 😉
I almost didn't watch this video because of the length.
I'm glad that I did though. There was nothing excessive like I thought there would be, only a WELL explained video of how to make what I'm sure is a great bowl of chili, one of my favorite foods.
I look forward to trying this in the NEAR future.
Thanks for the recipe.
No black pepper?
Chilli is interesting and I wouldn't mind trying…. The knife skills I hate. He has no stability holding it that way and that was the longest, unsafe way to dice an onion. But I must admit the recipe looks great.
Why not char the jalapeños?
Bravo!
a guy in his kitchen. I should do one. My kitchen is far better. If you are so good where is your restaurant?
Thanks for sharing Texas chilli! Btw, I like the background music, gives it more authenticity of a Texas Restaurant! T.
Newly subscribed as of about 30 minutes ago, so again….. late to the party 😁. I just wanted to say, that as weird as it might sound, my favorite things besides the onions and cheese on Texas chili, is sour cream and some fritos scoops. 😁😁😁😁😁😁
Great video. But THAT just looked like too much salt. Not sure about the measurements, but it really seemed like an awful lot. Otherwise, very good looking chili. – I enjoyed the "teaching style" of the video as well. Very pleasant and inviting.
Too hard and time consuming.
Looks great! One suggestion, use broth or bouillon to reduce the viscosity instead of plain water as it adds even more flavor.
Wonderful video. My only criticism, the metal spoon grating on the metal pot… goosebumps.
A better way to take the skins off and preserve the smoked flavor is to roast them whole on the bbq or in the oven. Turning regularly until blacken evenly. Remove from the oven or bbq and place in a tightly sealed brown bag. Wait until cooled and remove the skin and the seeds carefully. This is how we Italian Americans make roasted peppers. Paul
If you want to thin thin the chili use tomato juice. Water never adds flavor and you don’t have extra salt. Paul
WHEN YOU ARE IGNORANT THAS OKEY, BUT IF YOU ARE A CHEF ,,,NEVER CLEAN THE PEPPERS UNDER THE WATER?????????
See CASA rules for chili.
Hmm lecker sieht es aus ich Hoffe du kannst gut kochen
Mampf
Napaka arte naman nito 😂
Just a health suggestion. Do not use metal utensils with a metal pot. Use wooden utensils. Metal on metal causes metal flakes to end u in the food.