hi jason ganahl gque BBQ it's the middle of winter and it's cold outside you're looking for something to warm you up today I'm going to show you a chili recipe but just not any chili recipe a champion chili recipe if you want to see how we do that it's coming up right now here at GQ barbecue we are all about the grilling and chilling lifestyle that's some interest you smash down that subscription button hit that Bell notification and you won't miss any of our videos so the inspiration for today's video comes from the chili appreciation society website Kassie I'll put a link to it down below on their website they list the recipes to all the taro linga chili cook-off champions it's an absolute awesome website with a lot of great information and how to cook championship chili recipes we did a video in the past where we feature 2-time champion market now Taos red Saharan chili recipes you like to see that go ahead and click that link above but support these guys I love people that get behind competitive cooks and Cassie does that for the chili world the first thing every pitmaster round here in Colorado needs to learn how to do is how to knock the ice off their pit I'm gonna keep both vents open and allow the heat to come up once we get a good fire going I'm gonna put the lid on it clamp down the vents and we're gonna hit about a 275 target temperature that's gonna allow us to cook at a medium medium-low heat I'm gonna follow Brent's recipe pretty closely I'm not going to be doing everything exactly the same but where I don't do it the same I will let you know how he does it one of the things to keep in mind is that this is a competition chili recipe so you can't use big old chunks of onions or big ol chunks of peppers or anything like that it will disqualify you however if you like to use those kind of things in your chili go ahead and use them this is a competition chili recipe so you can only use competition approved type ingredients Brent uses 80/20 ground chuck he cooks it in bacon grease I don't have bacon grease but I have D so I'm gonna put about a tablespoon and a half of the ghee into the pot get that going and when that melts down I'm going to add the 80/20 ground chuck to it so we got our D melted down again that would be bacon grease if you're following the recipe I'm gonna go ahead and add the 80/20 ground beef this is two pounds one of the things that's gonna be different about this and the way Brent does that is we're doing this on the smoker so I expect to impart some good smoke flavor into the ground beef I'm gonna let this cook until it Browns and then we'll be onto the next step one thing print ads is as this cooks you break it up into no smaller than golf ball sized chunks after it gets to cook for a little while print seasons it with seasoned salt and onion powder like most recipes is extremely scientific so Brent likes to add 10 shakes of Louisiana Hot Sauce we're gonna add one can of beef broth Brent likes the Swanson's brand and then a half can of chicken broth this is not the low-sodium this is full sodium chicken broth and beef broth to that we're gonna add two ounces of water and a Wyler's beef cube brent cooks the meat separately then when he puts all these ingredients in I don't have the space for that so I'm putting it all into one if you cook it all into one the only thing you need to remember is to drain off the grease from the meat before you put the meat into the stockpot so we are now going to bring this up to a boil before we put in what is called dump number one [Applause] so our Frost's have come to a boil so we are now ready to do what is called dump number one remember if you're cooking your meat separate it's gonna be everything except for it the meat and we would add the meat after this first dump however we're doing it all together so the very first thing we're gonna add is what we call the chili spice mixture and the chili spice mixture is one tablespoon of the San Antonio original one tablespoon of the maxime chili powder two tablespoons of the San Antonio red two tablespoons of the cow town light and one tablespoon of our tea and I have no idea what our tea is so there's no art tea in this next we will add 3/4 teaspoon of chicken granules one teaspoon of cumin one tablespoon of granulated onion a pinch of red jalapeño powder I have green jalapeno powder a pinch of salt a pinch of cayenne pepper and 1 package of saison Goya we're gonna let this simmer for a few minutes to allow all of those wonderful spices to dissolve now those spices are dissolved 8 ounces of Hunt's tomato sauce we're not gonna let this cook covered for 30 minutes so this has been cooking for 30 minutes I'm gonna remove it from the heat and let it rest for 1 hour off the heat covered and then we're gonna bring it back up to a boil and put in our second dump so chili has been resting for one hour I'm gonna return it back to the pit bring it up to our boil and we'll add our second dump so the Chili's been cooking for a little while let's see if we got that boil going we got that boil going so we're ready for dump number two first thing we're gonna add is our chili spice mixture we've got three tablespoons of that next we're gonna add one teaspoon of the granulated garlic and 1 package of saison Goya and then we're gonna add one tablespoon of cumin and then we have 1/2 teaspoon of brown sugar and then one more pinch of salt so this is the point where Brent likes to break up all of this meat he recommends using a potato Smasher to breaking up those golf ball sized chunks of ground beef if you're at home and you're watching this on your computer screen or if you're watching this on your cell phone you are not getting the benefits of what I am smelling right now the chili powders the garlic the onion the smoke coming off the coals below this is an absolute treat of all these delicious aromas coming together so our chili is done what I recommend doing is tasting it and adjust if needed add some more heat add some more sweet add some more savory salt whatever you like make it the way that you're gonna enjoy it I've got this nice bowl of championship chili right here well not exactly championship a pretty darn close we've got that good smoky flavor into the meat we have no idea what Artie is but other than that it's pretty darn accurate other than us cooking it all in one pot if these live fire instruction videos are helpful to you go ahead and click on my face and subscribe to my channel also check out Margaret Niles 2005 2009 championship chili recipe thank you so much for watching jason ganahl gque barbecue we'll see you on the next one

National Champion Chili Recipe (2018)

25 thoughts on “National Champion Chili Recipe (2018)

  • June 20, 2019 at 8:25 am
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    🔴 Watch my delicious spare ribs recipe video here: https://www.youtube.com/watch?v=5SN8fdykTPY

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  • June 20, 2019 at 8:25 am
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    Could have just put all those spice ingedients in a pot and waved a cow leg over it, would have achieved the same result. Unbelievable amount of spices to meat ratio. How frigging hot is this stuff? Looks like asbestos shorts would be mandatory after eating it.

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  • June 20, 2019 at 8:25 am
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    So many people in the comment section being critical of recipes and or methods of cooking. Here's a life tip if you happen to be under the age of 50, chill the hell out! We are all different, with different ideas of what we may or may not like. Your idea of what is good may not be mine, but I wouldn't call what you like a joke, or irrelevant. Some cultures food is so spicy I can't eat it. In no way is it a joke. Grow up people, life is short. At the end of the day it's about eating food and having a good time.

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  • June 20, 2019 at 8:25 am
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    Onions not allowed – wouldnt want any vegetable in there.

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  • June 20, 2019 at 8:25 am
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    Best chilly is always served the day after , gives the season time to absorb and it just does something to it.

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  • June 20, 2019 at 8:25 am
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    Ugh – looks bad. With all those dry spices, it would need to cook so long and low to soften the harsh flavours. Probably need at least 10 hours.

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  • June 20, 2019 at 8:25 am
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    Oh man. This chili looks freaking amazing. I'm gonna have to try this out! Thanks for sharing!!

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  • June 20, 2019 at 8:25 am
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    Ok I stopped at "onion powder".

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  • June 20, 2019 at 8:25 am
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    All that salt and MSG almost had a stroke just watching this.

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  • June 20, 2019 at 8:25 am
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    You made a meat sauce, not chili.

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  • June 20, 2019 at 8:25 am
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    Honestly why couldn't you just do 1 dump with all the ingredients in 1 hit?is removing it then reheating really necessary 🤦‍♂️

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  • June 20, 2019 at 8:25 am
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    If you're gonna do a recipe than actually include the ingredients. Don't just say "company's mix of stuff" because that doesn't tell anyone anything other than saying you don't wanna actually tell the recipe.

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  • June 20, 2019 at 8:25 am
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    Typical American cooking: one can of this, one can of that, two packages of this….
    Cancer at the age of 30 anyone?

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  • June 20, 2019 at 8:25 am
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    I rather chilli with beans

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  • June 20, 2019 at 8:25 am
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    Dont forget to put the toilet roll in the freezer for 3 months before you attempt this recipe 😀

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  • June 20, 2019 at 8:25 am
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    So what’s the point of the multiple “dumps” (lol), why not all in one go?

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  • June 20, 2019 at 8:25 am
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    I stopped watching after too much talking

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  • June 20, 2019 at 8:25 am
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    Why not use real onion and garlic instead of powder.

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  • June 20, 2019 at 8:25 am
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    6:14 "WE GOT DAT BOIL GOIN'!" 😁😂

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  • June 20, 2019 at 8:25 am
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    is he trying to fly?

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  • June 20, 2019 at 8:25 am
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    Is there a reason peppers and onions are not allowed other than they are against the rules?

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  • June 20, 2019 at 8:25 am
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    And now we will add some raw meat to this mountain of chili powder. Chili championship recipe…You have to be kidding me.

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  • June 20, 2019 at 8:25 am
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    If you don't understand CASI rules, don't comment. The recipe is awesome!

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