0:04
I hope that y'all are all doing great.
0:09
All right, so the first recipe I want to share
0:14
this is what my sons are talking about,
0:17
the big game, the big game, the big game.
0:21
And I'm sure y'all know what big game I'm talking about.
0:25
Well, in the Deen Bros. Cookbook,
0:28
they're sharing with y'all
0:31
a chili recipe that they formulated,
0:34
and they just love this.
0:36
So I want to share that with y'all today
0:39
because this is one of the things
0:41
that's gonna be on their stove when the big game starts.
0:46
And how about Georgia?
0:48
Two years in a row, number one.
0:57
Or are y'all pulling for somebody else?
1:03
- [Theresa] Sorry, I don't watch professional football,
1:04
so I wouldn't even know who-
1:06
- Well, this was college that we were talking about, so.
1:07
- [Theresa] Oh, sorry.
1:08
I'm sorry, I'm reading the (indistinct) work.
1:09
- Listen, they are so in tuned with everything I'm saying.
1:16
- I'm sorry. - Sometimes they forget
1:17
to answer me. (laughs) - I'm reading an email
1:20
- I know it, I know it. - I'm sorry.
1:21
- We just got our copy of our new magazine,
1:24
and it looks so good.
1:25
It's a homemade strawberry,
1:28
fresh strawberry cake that is just so good.
1:32
All right, so anyway, I've got my pot heating,
1:36
and I'm gonna pour in some olive oil,
1:38
just a small amount to cook my peppers.
1:48
That was a green bell pepper.
1:51
Celery, onions, and jalapenos.
2:00
And those are fresh jalapenos.
2:02
I hope you didn't put your finger anywhere
2:06
it shouldn't have been, Theresa-
2:07
- I did not. - After you seeded those.
2:09
- [Theresa] I learned my lesson one time.
2:13
- It's bad, it's bad.
2:16
- If you should touch your eyes or your nose
2:20
after you've de-seeded those.
2:23
- [Theresa] It's definitely a sinus opener.
2:25
- Look how much salt.
2:26
Now that's not very much salt, but that's what they use.
2:29
My boys are not really big salt eaters.
2:35
And they use, in their recipe they use ground chicken
2:42
rather than a pork or a beef product.
2:46
So we just gonna let these cook until they're tender,
2:51
and that'll probably take five or six minutes.
2:58
What you doing, Eddie? (laughs)
3:03
- [Eddie] Well, you added the stuff, so I thought-
3:05
- [Paula] Oh, that stuff?
3:06
- [Eddie] I thought I would I would catch it.
3:07
- Well, you know, I was standing up here talking with y'all
3:14
(Eddie speaking faintly)
3:14
I just picked up the chicken and dumped it in.
3:18
Forgot that you didn't have the camera rolling.
3:21
Okay, one day it's gonna happen to y'all, too.
3:24
Y'all going to get a memory lapse one day.
3:29
If y'all live long enough, you will have memory lapses.
3:33
But that's all right.
3:35
And that keeps one laughing.
3:39
- [Theresa] At yourself, at least.
3:41
Yes, honey, at myself.
3:43
But I will laugh at you, too.
3:46
- [Theresa] You told me that you have to be able
3:48
to laugh at yourself.
3:50
To me, that's so important.
3:53
All right, now I'm gonna add chili powder.
4:00
And that looks like a lot of chili powder,
4:02
but it takes a lot of chili powder.
4:05
And now I'm putting ground cumin.
4:09
And I like what that cumin does to a pot of chili.
4:18
All right, so I'm just gonna let this continue to saute
4:24
Did you take my little spoon rest away?
4:30
- Okay, everything is actually done
4:32
that's in our pot, y'all.
4:34
So now it's time to add two cans of diced tomatoes.
4:41
And these are a petite dice.
4:44
And I really like those a lot,
4:47
lot better than like a regular dice.
4:51
It seems like a regular dice you can't ever get soft.
4:55
All right, so two cans of diced tomatoes,
5:00
a can of kidney beans.
5:04
Now this is where you can do whatever you like.
5:08
I thought, in fact, I'm positive
5:11
that Bobby puts black beans in the chili he makes.
5:16
Now, in fact, Bobby makes a vegetarian chili
5:23
And that way Claud is more apt to eat it,
5:28
you know, 'cause she's not a huge meat eater.
5:32
All right, so here we go.
5:37
Now we're just gonna let this simmer.
5:40
We're gonna bring it back to a boil and let it simmer.
5:43
And I know good and well it probably needs some more salt
5:47
because that was a small amount of salt.
5:52
And I'm gonna go ahead and put some pepper in it
5:54
and hope I don't get it too hot because, you know,
5:57
we got the jalapeno in there.
6:00
So this weather is perfect for this chili, isn't it?
6:04
In fact, I'm waiting on family to get here.
6:09
Aunt Peggy's coming today along with Susan and Phil Greene,
6:14
you know, my sissy and her husband.
6:17
They're coming to bring Aunt Peggy over
6:18
'cause she's got a...
6:20
I've actually made her two doctor's appointments.
6:22
So this will be perfect for them tonight when they come in
6:27
'cause it's probably gonna be kinda late.
6:29
So they'll be able to eat a nice, hot bowl of chili
6:35
Our chili is looking good, y'all.
6:40
I'm gonna let it continue to cook and simmer, actually.
6:47
Gonna let it simmer for a little bit longer,
6:50
because to me the longer it sits and simmers,
6:56
So it's time for a taste test, boys.
7:04
Let's see if it's as good as mama's.
7:24
I mean, it's really good.
7:26
Really, really good, y'all.
7:27
- [Theresa] You look surprised.
7:35
I know my boys know how to cook,
7:37
and I think one of them
7:38
has actually even won a chili cook off
7:41
somewhere here in town locally.
7:44
But this is really, really good.
7:46
The cumin and the chili powder,
7:50
you know, I mean it gives it that nice little kick.
7:55
It's not overly hot even with the jalapenos.
8:08
Very, very good, boys.
8:15
I'm bringing y'all loving best dishes today.
