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Have you ever used cornbread mix in this recipe?

I would have loved to watch your video, but the music was too annoying, and why even did you think to add it to a cooking video?

My gfs best friend loves pot roast. I made her one for her birthday one year. I gave it a good sear on a hot wood coal fire then finished it in the oven like a pot roast with the veggies. She said it was the best pot roast she ever ate.

Sorry, aber das ist nicht gebräunt, sondern schwarz und verbrannt. Aber Hauptsache Ringe an der Hand und blaue Fingernägel.

You must be rich. Who the hell has the money for something like that?! Why don't you do real recipes with affordable foods. This is stupid!

Thanks for this! I'm in Canada and never had this style of chili until I tried a similar texas style chili at Seattle Airport. Got me thinking wow that is way better, so I searched and found this recipe. I've made it 3 times now with fantastic results, exactly according to your instructions. So meat forward enveloped in warm chili pepper flavour, with lots of fat. I love that. thanks

COFFEE/COCOA POWDER ARE IN THE STARS FOR ANY 'CHILI'...!🌏☮AND💜✝

I will be a solo traveler to New Mexico on late august. Would you recommend this for adults, or is it more catered to children?

Sup with the music? Could do without that nonsense. How annoying.

Amazing smoke ring

I'm a fanboy

Cheaper than a brisket? Brisket-$3.79 lb Chunk roast - $6.99 lb 🧐🤔

I like Acme’s better, too.

Hahahah. Urban Cowgirl with no cowgirl! But a great video.

Great video!

I quit watching after you were trying to sell that generic seasoning. Just make your own spice rub.

Tried this with a 2.5 lb roast and it was not great. Cook time was insane - I know you cook to temp and not time, but even a ballpark time frame would be immensely helpful to know when to start. I think, utimately, the outcome is on me because I got frustrated after 9+ hours and cranked it up to get it to the finish line. But if I'd have known upfront that it was a 10-12 hour total cook time for 2.5 lb cut of subpar meat, I'd have either a) put it in the night before or b) just bought a damn brisket (hence the need for a ballpark timeframe, which he does not provide). Who wants to invest 10-12 hours in a cut that's a huge step down from a brisket? At that level of investment, just get a brisket. Cannot recommend this approach.

Celery salt zatarain Cajun seasoning and adoba seasoning

Gonna try this tomorrow !!!

Not too impressed with the use of powdered chili. I use REAL red chilis, cooked, blended, and sieved, like what you do for chili Colorado. And WHO would ever use green jalapeños in a red chili?!?! Must be from East Texas!

I love your dog 🐶

I love that meat

Cute puppy. Great video too!

I use this sane cut but I cold smoke it for 3 hours then place it on 350° in the oven for 40 minutes and it come out amazing

This 5th generation Texan is eager to make this, this old lady likes this recipe because it's keto friendly. Low carb.

I am wildly skeptical of these vids on YT but good lord this recipe just crushes the rest. Made it twice for groups and people are LITERALLY looking for a way to sop up every last bit with cornbread or a biscuit!! Found myself looking for a competition to enter. Thank you!!

A Weak version of real chili Colorado!

It's in the meat!!

No beans?!

how is this a cook off winning recipe ? cook offs require dry ingredients only .and no fillers like the whole tomatoes,onion and fresh garlic .im not saying its not good chilli but its not a chilli that can compete in a cook off ..

What part of Texas do you live in? Love your accent!

Looks delicious, thanks for sharing.

... that is gulash... WTF

Poor man's brisket...I've served this to many a guest and let them know what it was. I've never had anyone say it it was better than brisket, but many have said it was just as good as some brisket they've had.

Coffee? What if you don’t drink coffee?

She’s transitioning well.

Are the ingredients t spoon or table spoons

Great video! Really good tips.

Still looks on the dry side. Drier than brisket for sure.

Thank you for sharing! One question - if done with gluten free flour, any adjustments that should be made?

Where's the beans? 🤪

You got to sharpen those knives

Sounds delicious!

I stopped watching right after she didn't even rub the meat... My God

This recipe is so yum! Thanks!

What's the coffee do?

She should definitely remove that fat to make tallow. Take most of the fat, and let it slowly render down. Pour it through a cheese cloth and you have great tallow. She can add a little tallow to her chili to give it more flavor. That'll make a chili that doesn't have much fat floating in the top. Plus, she will have tallow for all kinds of dishes.

Made this today. Followed to the letter. Completely different from my Pennsylvania Dutch cooking and that’s ok. I try to make a few new recipes every week and my husband is willing to be the tester. He’s from Hawaii so we have some different cultures . Ok, it wasn’t bad. Glad it wasn’t spicy hot. I think flavors may improve sitting in the frig over night. Will I make it again….. no. But to each their own and I thank you for offering the recipe.

Well hey yall, iam a newby... Great recipe, will try it. Finger nail polish is popping, Thank You.😊

hm I like my own and I don't go for bacon in chili wrong tone.. and brisket? waste of a brisket