Matt Pittman - Meat Church Texas Chili WITH BEANS! Hahaha!

[realdocBBQ]

"Hey, I'm Matt with Meat Church! Let's make chili with... BEANS?!?!?

<aside> "Who's ****in' idea was this?!?!?"

Ya'll ready to run him outta Texas yet??? lol





Entertaining video... I like the Buffalo Trace outtakes at the end. lol

[Michael_in_TX]

I know I saw this in my inbox this morning and had to go take a walk in the (shockingly still here) snow.

We need to reboot 2025. We're only 22 days in and things have completely gone off the rails!

[Hulagn1971]

I like it. Been wanting to order a bag of his Chili seasoning. One thing I do different when making chili with beans is to add the beans the last hour of cooking. I find that cooking them the entire time with everything else makes them mushy, no bueno IMO.

[Hulagn1971]

TripleB that's the way to do it for sure.

[Henrik]

I like beans in my chili too, and just like y’all I add it in the last hour. Don’t want mushy beans.

[fzxdoc]

Yup.

[Oak Smoke]

He isn’t a native born Texan. We have quite a few of those. If the chili where he came from was so good he should name it in honor of his home state.

[realdocBBQ]

Yeah, and he mostly cooks on a Traeger pellet grill, too. What a poser! lol

[MBMorgan]

realdocBBQ - A "poser"? Why, exactly?

[realdocBBQ]

It was a joke, MBMorgan

[wu7y]

Great video. Love it when pouring the beans he says, "...this is painful . . . . it feels like kryptonite."

[Michael_in_TX]

This is a good video!

Actually, in all seriousness, the recipe he is using is essentially identical to his over-the-top chili recipe he did a few months ago (obviously, that one had no beans, but also used venison). I think in this video he explains things a bit better. (There is also an editing error in the over-the-top video in which he omits a can of tomato sauce; you need that else the chili will be overly thick.)

It is an excellent ground-meat chili base. I really like his suggestion of 1/3 breakfast sausage to 2/3 lean ground meat. I found that helped the chipotle chili flavors come through a bit better. (He does add some Mexican or dark chocolate in the over-the-top version that he omitted here for some reason.)

I fact, the bowl of chili I posted to SUWYC this morning is this recipe. Without beans, of course.

(And the outtake is hilarious. He is redeemed!)

[DavidNorcross]

I am going to make this one. Got to get some of that seasoning first. Thanks for sharing.

[Uncle Bob]

A lot of heathens don't know the difference between pork loin and pork tenderloin.................just like the heathens that pretend bean stew is chili............

[Dan Deter]

Or the heathens that think anything other than a whole hog is bar-b-que...
<ducks>

[wrgilb]

I did a couple of test batches of this the other day, using this basic recipe with the following changes. In the first batch I used 2 lbs. of chuck roast, 1 lb. of 90/10 ground beef and 1 lb. of Jimmie Dean Hot sausage. For the chuck, I separated all the muscles and got rid of all the fat, then I smoked the pieces on my PK 360 for 1-1/2 hours with mesquite lump and a chunk of mesquite wood.

Then cubed that up. After cooking down the HB and the sausage in a fry pan and draining it, I put that meat into the big pot and seared of the chuck in the same pan to get the Maillard reaction on it. I also added 2 cans each of the kidney and black beans in a 6-1/2 qt. pot. The result was the smoke of the mesquite was too strong, my tasters and I all agreed on this.

The second batch had the same meat ingredients, but I smoke the chuck with pecan and apple, also added a diced up green bell pepper. Everyone really liked this one.

I'm going to do another batch, but I'll change out the chuck roast and will use a Prime tri-tip that I have from Costco. I'm going to fully cook the tri-tip on the 360 and sear it off on there and then cube that up and add it to the other meats. I'll let you know how that comes out.

[Oak Smoke]

I was raised using mesquite because it was all you could see for miles but have mostly given up on it. The taste is too strong. If I’m flame broiling steaks to sear them I’ll use a mesquite fire but other wise it’s apple, oak, or pecan. I’m also a big fan of hot sausage in my chili. Good batch of California chili there.

[wrgilb]

I did a couple of test batches of this the other day, using this basic recipe with the following changes. In the first batch I used 2 lbs. of chuck roast, 1 lb. of 90/10 ground beef and 1 lb. of Jimmie Dean Hot sausage. For the chuck, I separated all the muscles and got rid of all the fat, then I smoked the pieces on my PK 360 for 1-1/2 hours with mesquite lump and a chunk of mesquite wood.

Then cubed that up. After cooking down the HB and the sausage in a fry pan and draining it, I put that meat into the big pot and seared of the chuck in the same pan to get the Maillard reaction on it. I also added 2 cans each of the kidney and black beans in a 6-1/2 qt. pot. The result was the smoke of the mesquite was too strong, my tasters and I all agreed on this.

The second batch had the same meat ingredients, but I smoke the chuck with pecan and apple, also added a diced up green bell pepper. Everyone really liked this one.

I'm going to do another batch, but I'll change out the chuck roast and will use a Prime tri-tip that I have from Costco. I'm going to fully cook the tri-tip on the 360 and sear it off on there and then cube that up and add it to the other meats. I'll let you know how that comes out.

Well here's the follow up with the tri-tip an another question. The tri-tip batch came out really good and we'll be using that in our up coming chili cook off.

We are making 5 gallons of chili for our cook off on 2/28. We're going to cook on 2/26 and will be making 3-1/2 six quart crock pots of chili to give us the 5 gallon plus minimum requirement. This is a church event and will be at our church. 19 other teams from a variety of churches in our area will be competing.

Since we're making this 2 days ahead and refrigerating, we'll need to reheat the batch in a large roaster oven and have that ready to serve at 6 PM on the day off the cook off. How long do you think it will take to reheat that big of a batch? We can't start setting up our booth until 12 PM the day of the cook off.

[Spinaker]

WUT?

[fitzoo7]

I prefer chili with beans, might be a midwest thing.

[realdocBBQ]

I hear Cincinattians eat it on spaghetti. UGH! I gotta draw the line somewheres...

[Spinaker]

You would........being a Sconi and all.

[klflowers]

You guys are mixed up on who the heathens are.

[Brisket Syndicate]

Chili with beans is called Stew.

[realdocBBQ]

Maybe in your house.

[Spinaker]

Agreed.

Chili has meat. Stew has leftovers.

[wrgilb]

Well here's the results. If anyone is interested in our recipe, let me know and I'll add it. Oh, and by the way we were "Best in Show"!!! I'm the tall guy.

[wrgilb]

Purc with kidney and black beans.

[realdocBBQ]

Way to go!

[fitzoo7]

Awesome! What’s your recipe?