Up next in 10
3 Country Cooking Recipes - Cook like a cowboy with chili recipes no beans, and a Texas baked beans recipe—Grady Spears cowboy beans recipe! Paula’s Best Dishes, Season 12, Episode 11.
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00:00 Intro
2:35 Rodeo Chili Recipe: https://www.pauladeen.com/recipe/rodeo-chili/
8:55 Grilled Corn on the Cob Recipe: https://www.pauladeen.com/recipe/grilled-corn-on-the-cob/
17:15 Lone Star Molasses Baked Beans Recipe: https://www.pauladeen.com/recipe/lone-star-molasses-baked-beans/
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For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
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Show More Show Less View Video Transcript
0:00
- Y'all today. My new friend,
0:02
Grady Spears is coming by to show me some cowboy cooking.
0:06
I love a sweaty cow boy.
0:07
(sighs)
0:09
First I'm making him my rich and hardy rodeo chili.
0:12
With a side of the creamiest, grit.
0:15
- I love this grit.
0:16
- And I'm fixing him my corn on the cob,
0:19
smothered in a yummy herb butter.
0:22
- It looks really, really good.
0:24
- And Grady is cooking me up,
0:26
a pot of his hearty lone star baked beans.
0:29
You bad little cowboy.
0:31
- Oh yeah.
0:32
- And y'all you don't want to miss the
0:35
surprise he's got for me.
0:36
- Tad aah!
0:38
- Oh my God. No!
0:41
(light music)
0:43
(upbeat music)
0:53
(light music)
0:55
Great time of day y'all.
0:56
Now what girl doesn't want a good looking cowboy to
1:01
come visit her.
1:03
(light music)
1:17
(knocking on the door)
1:20
Coming! I'm Coming!
1:23
I'm coming.
1:24
(laughs)
1:26
Grady! Oh my gosh.
1:30
You know, he's a good chef.
1:32
And really easy on the eye.
1:34
(giggles)
1:35
- Can I come in?
1:36
- I say yes!
1:38
- Yes !, she can let me in. Perfect!
1:40
- Grady!
1:41
- Yes ma'am
1:42
I've got some goodies for you here,
1:44
I got a couple of surprises.
1:45
- Oh no!.
1:46
- Ooh, yeah!
1:46
- Oh, come on in.
1:48
- All right.
1:49
(light music)
1:53
- Coming Grady.
1:56
- Am I going the right way?.
1:57
- Oh, yeah. I'm sorry, I was distracted a second.
2:02
- What are we gonna cook?
2:03
- What do you want to cook?
2:05
- Hey, I'm yours whatever you tell me?
2:06
- Oh yay!, well, I thought.
2:10
- let me lay down this little bag of goodies real
2:12
quick, this is for later.
2:14
- What's in your sack baby?
2:16
- I can't tell you, got a little surprise coming up.
2:18
- Oh, Yay! Well, while I was waiting on you to get here,
2:23
I thought now, I got this big old cowboy coming in here
2:27
and I've got to make something in your honor
2:30
in that beautiful state that you came from, Texas.
2:35
So I'm going to make you Rodeo Chili.
2:38
I'm going to put you to work. I've got onions,
2:41
I've got poblanos, I've got green and red jalapenos,
2:46
Would you dissect for me please?
2:48
- Sure, you want me to deseed them too?
2:49
- Please?
2:50
- Okay.
2:51
- I think we're pretty much cut from the same cloth.
2:53
You know, he, loves good old honest home cooking,
2:59
and I do too.
3:01
Oh, Oh, I got you a beer too.
3:04
- That's what I was missing.
3:05
- I know you Cowboys love you some beer.
3:08
And I got me a little coffee.
3:11
Now I'm going to put just a little olive oil in here.
3:15
So my meat won't stick.
3:18
Now. I'm just going to season my meat with a little salt and
3:20
pepper, I'm using beef roast, Grady.
3:25
And, I diced it up for you.
3:27
So this is gonna be a Hardy Chili, you know.
3:30
- With all this pepper is pretty hot chili too.
3:32
- You know, it is going to be hot.
3:34
- Well this won't be too hot. You know,
3:35
I'm like taking the seeds and the veins out,
3:37
this will really take the heat out.
3:39
- Yeah.
3:41
So, I want to hear all about you.
3:44
We've never met, but I have heard about you
3:47
and I heard that you started kind of like me.
3:51
You had a bumpy start and by bumpy start, I mean,
3:58
you pulled yourself up.
4:00
No pun intended, but you boot strapped.
4:03
- Didn't really have a choice.
4:04
- And work your way to where you are now.
4:07
- Well, you know, I wanted to be a cowboy in my whole life.
4:10
- You wanted to be a Cowboy?
4:12
- I did.
4:13
- What part of Texas did you come from?
4:15
- In central Texas near Fort worth.
4:17
but we moved out to this farm when I was in grade school.
4:21
I didn't do too well in school.
4:23
- I didn't either.
4:25
(chuckles)
4:25
- I mean, it was a chore just to get through the day.
4:27
- Alrighty, now there's already two things
4:29
we got in common there.
4:31
- So once I got out of school,
4:32
there was no college for me
4:33
I went straight to work.
4:34
- Yeah. Doing what?
4:35
- Cattle ranch ,working at the feedlot
4:38
- Alright, so a feedlot ,are you talking about a ranch?
4:41
- Yes, ma'am.
4:42
At the time I was 16,
4:43
I was running the processing crews and that entitled,
4:46
working cattle, branding cattle.
4:47
I was around quite a few head of cattle every day.
4:51
I was having a hard time making a living, you know,
4:54
Cowboys didn't make a whole lot of money.
4:54
They still don't.
4:55
and so I ended up taking a job out in West, Texas,
4:57
in this little bitty hotel called the Gage Hotel,
4:59
middle of nowhere.
5:00
And, two weeks after I got there,
5:02
the chef walked out on me.
5:04
It's like 80 people waiting to eat and so,
5:06
- No, you do not mean it.
5:08
- Yeah. What do you do?
5:10
It's not like you'd put an Ad in the classifieds, you know.
5:12
- You got in there and did whatever it took
5:15
to get the job done.
5:16
(slow music)
5:17
- That's where it all started.
5:19
- Finished chopping that please.
5:21
I'm not rushing you, but I'm just rushing you.
5:23
- Alright. You got it.
5:25
- Cause my meat's fixing to come out in a second.
5:27
(upbeat music)
5:38
- So, you just browned the meat?
5:40
- Yeah, I just browned it off.
5:41
Now we're gonna put our onions, our pepper
5:44
we gon put it all in there.
5:49
Alright. Now, I'm going to start
5:50
adding my seasoning to this.
5:52
- All right, now what is that? Chili powder?
5:53
- This is chili powder,
5:55
couple of tablespoons of chili powder,
5:58
a tablespoon of ground and chose.
6:03
- Just to drive the bottom.
6:04
- One tablespoon of Cumin, a teaspoon of garlic powder
6:10
could you get that a stir. Yes.
6:13
You've had eight cookbooks, two TV shows
6:17
- I have also do a lot for the Houston Texans.
6:20
So I'm the chef for the rodeo,
6:21
the Houston rodeo,
6:23
- Oh.Wonderfu!
6:23
- And the football team, so that keeps me busy.
6:25
- Alright, Grady, am at one 15 ounce can of tomato sauce,
6:30
one beer. Alright,
6:32
now we're going to put our meat back in there.
6:34
So if you would add this meat to our pot,
6:37
and I'm going to get out our beef broth.
6:41
And then we're just going to let that simmer uncovering
6:45
Grady, but you know, a couple hours,
6:48
am adding eight cups of beef broth rather than water,
6:53
just to give it a little extra flavor,
6:55
we're gonna let that simmer uncovered.
6:58
And so, we'll lose a lot of our liquid over the next couple
7:03
of hours. Let it cook down, baby.
7:05
(upbeat music)
7:06
Coming up next.
7:07
I'm making a side of creamy grits,
7:08
to go along with our chili.
7:10
- You are not gonna do some grits.
7:12
- Yes I am.
7:12
And I'm fixing corn on the cobs smothered in a delicious
7:16
herb butter.
7:17
And later I get one heck of a surprise y'all. No!
7:21
(light music)
7:25
I so hope y'all are enjoying the show.
7:28
And if you do.
7:30
Be sure to click like, subscribe and
7:33
notification bell so you'll never miss a video.
7:37
And we'll be right back after the break.
7:42
(upbeat music)
7:45
Okay. So how does our Rodeo Chili look to you.
7:48
- It looks really, really good.
7:50
Starting to get red and dark. And how simple is that?
7:52
- Yes. So simple. So Hardy
7:56
we've got one more ingredient to add to it.
7:59
And that's the Masa Herana,
8:01
which is a fancy name for corn meal.
8:03
Yes. Thank you.
8:04
Three tablespoons, please, and listen.
8:09
This is gonna to act as a thickening for our chili.
8:13
You mentioned the grits to me earlier,
8:16
so I'm gonna throw in.
8:18
- You are not going to do some grits.
8:20
- Yes I am, I'm gonna just show you the white grits.
8:24
- Oh, unbelievable.
8:25
- I'm gonna show you my version, alright.
8:28
- It's like getting a master's degree or something,
8:30
and you don't get to see that. Alright. Do we add water?
8:34
- It's definitely in the kitchen with Greeny today. Yeah.
8:36
So I started up with about four cups of water.
8:38
Now, the thing to good grits is you have to salt that water.
8:42
- Can you use chicken stock or you have to use water.
8:45
- You can use chicken stock. It depends on what,
8:48
how I'm serving the grits.
8:49
If I'm making them for breakfast or brunch,
8:51
I usually just go with the water.
8:54
Now here, I've got some corn.
8:57
So if you would come over here and make us a quick compound
9:00
butter, alright, we need about a fourth of a cup of cilantro
9:04
- Okay.
9:04
- And, we are going to use this butter
9:08
that we have at room temperature.
9:12
- We keep these on hand all the time.
9:14
- So on trove.
9:15
- Well compound butters, all kinds of flavors.
9:18
- I love giving compound butters for Christmas.
9:21
- You can put them in baked potatoes,
9:23
You can put them in rice. They really averse.
9:26
- I'm going to cut, I'm actually gonna cut our Chili off.
9:29
Alright. Trash can's right there.
9:30
You just passed it, dishwasher, trash can.
9:35
Alright. So we've got our corn right here.
9:37
So when you get our butter mixed up, if you would just
9:42
- xx
9:44
- Take each ear of corn
9:47
and, slabber that with your compound butter.
9:52
- Alright.
9:53
- Alright, so now I'm going to add my grits
9:55
to my boiling water.
9:59
Now, here's one of the secrets to good grits.
10:03
You cannot put them in your pot and walk away.
10:07
You got to dedicate a couple of minutes
10:10
to actually stir that.
10:12
Getting that water working through.
10:16
Cause if you just drop on me
10:18
and then turn around and walk away,
10:20
you're gonna come back and you're gonna have
10:22
big golf balls.
10:24
- That wouldn't work.
10:25
- No, that does not work.
10:27
So here we go. I'm going to put a little over
10:31
a half a stick of butter in there.
10:33
- And you put the butter in actually, while it's cooking.
10:35
- Well it'll actually get some butter
10:37
kind of two or three times.
10:39
(chuckling)
10:41
It's gonna keep those grits from clumping.
10:45
Now I'm going to pour a little Milk in.
10:49
- Will heavy cream work too?
10:51
- Oh yes. Heavy cream will work.
10:53
Is that what you use in yours?
10:55
You bad Little Cowboy.
10:58
- Oh, Yeah.
11:00
- Alrighty. So these are starting to look pretty
11:03
and they're there. So, so creamy looking.
11:07
Alright, now while I'm tinkering with these,
11:10
there is a grater,
11:13
- Okay.
11:14
- In this drawer, if you would grate us,
11:16
some cheese please.
11:18
- What kind cheese?
11:19
- There is cheddar right down here.
11:22
- Okay.
11:25
- And I am fixing to fix us up, a bowl of rodeo Chili,
11:32
over a hot buttered grits.
11:35
- How can you go wrong?
11:36
- You cannot go wrong.
11:37
- Buttery, cheesy grits.
11:38
- Yes. alright.
11:41
I'm gonna just accidentally drop a little cream cheese
11:44
over in my grits
11:46
- Just enough to cream it up really good.
11:48
- Just enough to finish creaming it.
11:51
- Now, the cheese will help thicken the grits too.
11:52
I thought you said one, you just added two.
11:55
- Just two little pieces.
11:56
I will end up using about three ounces,
12:00
of that eight ounce stick. Alright.
12:05
In goes the rest of my butter.
12:06
So that's fine.One stick of butter.
12:09
- Don't want it to go to waste.
12:10
- No, there is nothing that doesn't go good with Grits.
12:14
- No really, make boot leather taste good actually,
12:17
- I'm telling you and look, I mean,
12:19
they're really getting tight now, so let's serve them up.
12:24
(upbeat music)
12:31
Got some green onions down layer.
12:34
So if you would just chop them.
12:36
- Okay.
12:37
- And we're going to put those on top,
12:40
(upbeat music)
12:51
- It looks really good.
12:52
- Don't you look really good.
12:58
- And it tastes really good too.
12:59
- Good. You like it?
13:01
- I love this grit.
13:02
And that meat got really tender pretty quick did it.
13:04
- Chuck, there's nothing like it.
13:08
- Alright. We now have two surprises, so.
13:11
- For me?
13:12
- For you.
13:13
- I've been around a long time.
13:15
You can't surprise this old girl.
13:16
- Oh, yes I can.
13:17
- Where are we going?
13:18
- We're going to go out front.
13:20
- We are?
13:21
- Take what you want.
13:22
- Okay.
13:25
- That's all you need.
13:28
- Coming up.
13:29
Grady's cooking me up. Some cowboy, baked beans,
13:32
those beans look incredible.
13:34
- Do they look good?
13:35
- And I finally get that surprise. Like Grandy promised me
13:41
(light music)
13:47
I hope y'all are enjoying the show
13:49
and I want to hear from you.
13:50
Tell me what recipes or videos you'd like to see me
13:53
make by just leaving a short comment below.
13:57
Now, let's get back to the show, y'all.
14:02
(upbeat music)
14:06
I would be lying to y'all if I said I wasn't a little
14:09
concerned over this surprise because,
14:12
I kind of know what follows a cowboy.
14:16
I've watched Roy Rogers and the Lone Ranger.
14:20
I'm ready for my surprise.
14:22
- Ta da
14:24
- Oh my God, no!
14:27
- Come on, we gotta have some transportation.
14:31
- No, I'm scared to death of horses.
14:32
- Don't be scared. My friend from the Rockingham ranch,
14:36
these are really, really calm horses.
14:38
You're going to be just fine.
14:39
- I'm so scared.
14:39
- And then give me that bowl.
14:42
- I'm scared to death of horses y'all,
14:45
and to know this animal could use his strength to take
14:49
off and do all kinds of crazy things.
14:52
Just frightens me to death.
14:54
Look the way he's standing like that. Like he could kick.
14:57
- Oh, he doesn't kick.
14:58
You swear?
14:59
- I promise.Put this leg in here.
15:01
- Do my children know that you doing this to me?
15:03
- They do, they helped plan it.
15:04
Now put this leg in here.
15:07
Okay. There you go.
15:09
All at one time,
15:10
you're going to go up and throw that leg over.
15:12
- Easy for you to say,
15:13
do you know how old I am now,
15:14
I've seen Roy Rogers show before.
15:18
Here we go.
15:20
- Okay. There you go.
15:21
You got it girl.
15:22
Yes. Okay.
15:23
- I'm so scared.
15:24
- I think You're doing really, really good.
15:25
- Don't you let your horse run
15:26
Cause I know that they'll do what the other one does.
15:30
You look at somebody sit on a horse and you think,
15:33
well, it's not that hard. It feels like a hundred feet.
15:37
- Ready? Give him a little nudge,
15:40
Kick him just a little bit.
15:41
- I ain't nudging this horse, Come on, baby.
15:45
I'm too heavy for it.
15:47
- They're going to be fine.
15:48
- Where are we going?
15:50
I don't want no more surprises.
15:52
Okay. Here we go. Precious.
15:58
I'm a real natural.
16:00
I've got up on that horse and I tried to
16:04
look relaxed and natural. Look at me,
16:08
I got one hand.
16:10
- You look like a natural.
16:11
- I do, i feel like
16:13
Wow! Sugar, I'm ready to get off my horse,
16:17
but I don't think I pulled it off.
16:20
I was just so glad when we got to where we were going.
16:23
When, you know, he kind of made up for it.
16:26
Y'all cause, he built a beautiful campfire right there in my
16:30
backyard.
16:32
- So you ready to cook?
16:33
- Oh
16:34
- Shit Time up.
16:35
- You might want to get your horses.
16:37
- I'll get the horses.
16:38
If you'll start pulling ingredients out.
16:39
- Okay.
16:41
- That's your next surprise.
16:42
- I will just feel better if the horses were tied up.
16:46
- Alright. I figured you would. So,
16:48
- All right. Well, I'm finally going through your bag.
16:51
(light music)
16:53
Salt, you think he thought I didn't have salt,
16:58
vegetable oil,
16:59
He had every ingredient in that saddle bag.
17:03
Oh my God. That feels like bacon.
17:06
I thought wow. Grady.
17:07
You must have not thought I kept any kind of groceries here.
17:11
(music)
17:11
(chuckles)
17:13
Beans, beans, musical fruit.
17:14
- Okay. So i was gonna cook a little cowboy beans,
17:18
in a dutch oven.
17:20
You'll hear me when it was gon cut it.
17:22
- Okay. I met your garlic.
17:26
- Yeah. We've got to get it out to,
17:27
- you know what, your horses are eating my grass Grady.
17:31
- It's going to keep it Keep it trimmed up for you.
17:34
You can hand me the onion, i will go and cut the onion.
17:36
- Okay.
17:37
- You know what else I need? Is that bacon?
17:37
And when the bacon's cooking. I'll cook the vegetables.
17:40
(music)
17:41
- You want me to go ahead and throw it in the pan,
17:42
or you going to cut it?
17:43
- Let me cut it.
17:44
But if you could put some oil in that Dutch oven,
17:46
- How much bacon you want?
17:48
- All of it.
17:50
- You want all of it?
17:51
- Sure I do.
17:53
- Okay.
17:53
(bright music)
17:57
- You can put some oil in that dirt shovel.
17:59
- Just enough to wet the bottom.
18:01
- Yeah. Just so the bacon doesn't stick.
18:03
- Okay. Do you need for me to mop your Brown.
18:06
- I could use that actually.
18:08
Oh, I could keep you around.
18:10
- I love a sweaty Cowboy.Wow.
18:13
(bright music)
18:19
- Now, give this a stir.
18:26
Now I'm going to add some bell peppers.
18:28
- Okay.
18:28
- We're going to let these cook down until they start to get
18:30
soft and the bacon starts to cook good.
18:31
- Okay. Ah, there you go.
18:34
- Okay.
18:35
- The smell, the onions and the bacon, so good.
18:42
- Okay. Now I'm going to add the beans.
18:44
- Okay.
18:45
- There's just some Pintos.
18:46
And these have already been cooked.
18:48
A little bit of barbecue sauce.
18:49
- May I taste your barbecue source.
18:57
- Pretty good. And you had the bacon yet?
18:58
- Its and sweet.
19:00
- You said he liked savory and sweet.
19:01
I do.
19:04
- And,
19:05
- About a half a cup of
19:06
- Brown sugar, a little molasses.
19:09
- Did you put some jalapenos in there?
19:12
- We could throw a couple of whole ones in there,
19:13
and let them get soft. To almost
19:15
- You pick them in that okay.
19:17
(bright music)
19:20
So now I am gonna take.
19:22
- Those beans, look so good.
19:24
- Add a little salt,
19:25
and then I'm going to add the last ingredient,
19:27
which is the secret ingredient.
19:29
- Oh, I think I know what it is,
19:33
- A little beer from Texas.
19:35
(light music)
19:37
- I was wondering where
19:38
you were going to get your liquid from.
19:40
- right there. And the vinegar.
19:42
Remember the barbecue sauce has got liquid too.
19:45
So, now we're going to put the lid on this.
19:47
- Okay. You are not going to stir. Oh, okay.
19:49
- Oh yeah. So we'll let that simmer for what?
19:51
30 minutes probably.
19:52
- I can't wait to try those beans, Grady.
19:55
coming up.
19:56
- Okay.
19:57
- Look at those beans, Grady
19:59
that's incredible.
20:01
(bright music)
20:04
I so hope y'all are enjoying the show.
20:07
And if you do.
20:09
Be sure to click like, subscribe and
20:11
notification bell so you'll never miss a video.
20:15
And we'll be right back after the break.
20:20
(upbeat music)
20:24
- Look at that bacon.
20:26
- Look at those beans, they are incredible.
20:32
Oh, my goodness. Those beans, look incredible.
20:37
- Do they look good? Actually, beans are Pretty good.
20:41
- Oh my gosh. Grady.
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- And beans go with everything.
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- I was sitting in my own backyard,
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with my very own Cowboy.
20:51
Now, come on girls,
20:53
(laughing)
20:54
you know, y'all there Some of y'all out there
20:57
that were jealous, God its so good.
21:00
George, you meet Texas.
21:02
- They got Pan-Asian, Pan-fusion. This and that.
21:05
What have we got, Paul Grady?
21:07
- I like it already.
21:09
- That's for Paula and Grady a great call.
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I had a ball with Grady today y'all,
21:15
what girl Didn't dream the Cowboys.
21:18
And he fed me.
21:20
You gotta promise me, that you'll come back or when I'm in
21:24
Texas, I can come out and see you.
21:26
- For sure.
21:31
Hey, y'all, it's Paula Deen.
21:32
Now, if you enjoyed this video, be sure to like it
21:36
and click the subscribe button as well as the notification
21:40
and bail to be alerted when I post a video.
21:44
Love and Best Dishes Y'all.
#Food & Drink
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