As a Texan, I prefer my chili the traditional way which is to focus on the flavor from the chilies and to load it with tons of meat. I know there are plenty of folks that prefer beans in their chili, so I decided to augment my popular Texas Chili recipe by removing the chuck roast and adding two types of beans.

This recipe makes a big ole batch of chili. Depending on the size of your family, you may want to cut the recipe in half. All of the ingredients are already cooked, so you only need to simer it for 3 hours. However, we find it best when simmered all day. Actaully, it’s even better the next day after it is refrigerated over night. This recipe will require a large slow cooker or dutch oven. It has a medium spiciness level. You can adjust that by adding more or less chili seasoning and chipotle peppers in adobo.

Recipe:
Meat Church Texas Chili Seasoning:
Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block – Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer:
Montana Knife Co –

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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!

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