Dutch oven Texas Style Pedernales Chili and Cornbread | Cooking Outdoors | Gary House

 Chili Recipes

We have a special guest today! Steve Howard from http://www.grillingyourgrub.com/ and the “Grow Your Own Grub” podcast fame. I have been a big fan of his gar…

The Knives I Use In My Kitchen http://goo.gl/xjNp7I The Gear I Use To Sharpen My Knives: DMT W6X: http://amzn.to/1anfp2A DMT W6F: http://amzn.to/15hhl74 DMTW…
Video Rating: 5 / 5


28 Responses

  1. Slippery Chicken BBQJanuary 16, 2014 at 6:19 amReply

    Chili and cornbread on cold winter day yum

  2. The Root Boy Cooks !January 16, 2014 at 6:54 amReply

    everybody’s making chili ! And that corn bread looked righteous! Cheers! 

  3. FitAnge SJanuary 16, 2014 at 7:47 amReply

    His fantastic Gary, and thank you to steve for showing this. Love both of
    chili and cornbread. The broccoli in it sure is different and awesome.
    Shared for you :) thank you

  4. dR00CkJanuary 16, 2014 at 8:22 amReply

    Looks so good….. I really need to get a dutch oven or two!

  5. RLoz76January 16, 2014 at 9:01 amReply

    That looks insanely delicious! Nice job gentlemen! Welcome Steve!

  6. todd wilsonJanuary 16, 2014 at 9:50 amReply


  7. Cooking OutdoorsJanuary 16, 2014 at 10:47 amReply

  8. Richard BlaineJanuary 16, 2014 at 11:30 amReply

    Here is some delicious Southwestern Chicken Soup for those cold winter
    nights. Enjoy!

  9. Easy Cooking with SandyJanuary 16, 2014 at 12:27 pmReply

    This looks amazing Richard!! I’m going to try it soon!! Seriously, this is
    the best soup I have ever seen, so many flavors in there! I bet is beyond

  10. stevescookingJanuary 16, 2014 at 12:29 pmReply

    Hi Rich, I haven’t looked at your recipes in a while…my apologies. That
    chix soup looks delicious bud :)

  11. TheWolfePitJanuary 16, 2014 at 1:17 pmReply

    I’ll pass on a bowl of that Richard, just give me the whole vat! That IS
    NOT your average chicken soup! That sends chicken soup to much higher
    levels of YUM! Excellent my friend!

  12. EZGlutenFreeJanuary 16, 2014 at 1:41 pmReply

    What a gorgeous soup.
    I don’t blame you for foregoing the toppings that are often accompany soups
    labeled “South Western”. When you’ve crafted a soup as expertly flavored
    as what you did here …. You don’t want no stinking toppings.

  13. The Bald ChefJanuary 16, 2014 at 1:57 pmReply

    This Southwest soup recipe has it all Richard. Great looking soup, I love
    soup. But one thing is true those Hatch Chilies are top of the line. Pass
    me a bowl!

  14. Sweet y SaladoJanuary 16, 2014 at 2:47 pmReply

    This is definitely not your same ol’, same ol’ chicken soup, I’m loving all
    the spices you put in there. I used to live in Las Vegas as well and your’e
    right, you DO NOT drink nor cook with regular tap water there! LOL.

  15. nursevsfoodJanuary 16, 2014 at 3:18 pmReply

    Richard great job with the soup recipes definitely need to stay warm

  16. ItsGoodCookinJanuary 16, 2014 at 3:37 pmReply

    lmao @ the belly shot!!! If I did that they would ban my channel. Great
    soup by the way!

  17. foodjazzJanuary 16, 2014 at 3:55 pmReply

    “soup’s on!” yummy, yummy!! Love it!

  18. spraynprayJanuary 16, 2014 at 4:50 pmReply

    Throwing the aromatics out bothers me. How big of a sin would it be to
    blend them and throw them in the stock?

  19. Terry LyleJanuary 16, 2014 at 5:05 pmReply

    It appears to me Richard that you cook more than enough to feed the
    “renters” for miles around. I’m considering moving in next to you. 

  20. Mirella AnicicJanuary 16, 2014 at 5:52 pmReply

    Richard….hellou there ..do I see you belly hihihihihihii

  21. Terry LyleJanuary 16, 2014 at 6:02 pmReply

    Oh man, that is terrific. 

  22. UberMummyJanuary 16, 2014 at 6:53 pmReply

    This looks amazing!! Going to try with my left over turkey from christmas
    dinner :) xx 

  23. Jon DoeJanuary 16, 2014 at 7:42 pmReply

    Richard, I’ve lived in Texas (twice) for a total of 9 years, been all over
    the south, and I love the SW Tex/Mex styles of cooking.

    This has it all. Although I could break down the measurements for a smaller
    quantity of product for my own selfish pleasure, I’m instead going to fire
    up this culinary extravaganza for my Upstate Noo Yawk co-workers in a month
    or two after the holidays. One change I’ll make is to sear some of the
    chicken in oil for the coveted carmelized brown bits.

    THIS is gonna be goooood. :)

    Thanks dude!

  24. TheIliketocookJanuary 16, 2014 at 7:50 pmReply

    Nice build. Flavorishes (new word). Probst.

  25. FitAnge SJanuary 16, 2014 at 7:59 pmReply

    Richard that’s a fantastic soup! Love this recipe it would taste
    sensational. Great video my friend :)

  26. marie SavinoJanuary 16, 2014 at 8:16 pmReply

    This is absolutly lovely! I like that you put your take on it with the
    saute of vegetables. Time & patience is required but i am sure it imparts a
    whole lot more flavour. What a great freezable standby too! My hubby does a
    pork & limoncello stew where he sautes all his vegetables seperately & adds
    them at the end of cooking. Thankyou Richard I will make this soon.
    Although it is Summer in Melbourne, We are getting horrible cold weather!

  27. Doodah GurlJanuary 16, 2014 at 8:46 pmReply

    This soup looks mmmmm!!! Love your “macho cut” versus, oh, I
    dunno…sissy cuts? LMAO! BTW, I’m one of those people whom love cilantro
    and avocado on mine. Since you cannot possibly eat everything you cook by
    yourself, you need taste testers. Next time I am in Vegas with my girls,
    we will stop by your place for some home cooked goodness. :)

  28. Alicia AJanuary 16, 2014 at 8:52 pmReply

    LOVEEE IT!!!!! This looks absolutely delicious!!!! SUBSCRIBED!!

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