- Today we ask the age old question.
- Will it chili?
- Let's talk about that.
(whimsical music)
- Good Mythical Morning.
- You know, if you ask me,
chili is an under explored culinary art.
I mean, yeah, we eat it plain
or we put it on burgers, hot dogs and Fritos.
But then we stop there as if that's all
it has to offer.
- Well, there's also chili loaded baked potatoes,
there's chili cheese fries, there's-
- Okay, what I'm saying is I think
the comfort and goodness
that comes with a hot bowl of chili hasn't met
its full potential yet Neil. - Agreed, agreed.
- Despite all the things you
and I have already mentioned,
let's meet that potential, shall we?
It's time for
- [Together] Will It Chili?
- Okay, the Mythical kitchen has determined
that in order for a chili to be a chili
it has to meet these qualifications.
Number one, it has to have a ground protein.
- Good.
- And number two, is has to have
a viscous stew-like liquid.
- That makes it not sound tasty.
And this may sound weird,
but eating cinnamon rolls with chili is a thing.
In Iowa, Colorado, Washington and Nebraska,
they claim that they've been serving the combination
of cinnamon rolls and chili- - Those two things, yes.
- In school lunches since the 60s.
- Whoa. - School lunches.
- Is that true?
- It is true, but why does it have to be a combination?
Why can't it just be one fully realized dish
for the children?
Introducing the Chili Bon.
We got it in a Cinnabon packaging,
but this ain't your normal- - What?
- What?
It's in a bowl and then inside of it is just-
- Nicole. - Hi.
- What did you do?
- [Nicole] Well, what I did was I took
a bunch of Cinnabons from the Cinnabon store
and then I cut them up
and then I put beans in it
and then I make a tomato cold brew base
because their cold brews are kind of frickin' delicious,
I don't know if you know this or not.
- You put coffee in this chili?
- [Nicole] Yes, it is a coffee cinnamon chili
with an icing swirl on the top.
- Okay. - Enjoy.
- I'm gonna eat some.
- So I've got a big chunk right here.
- [Nicole] That's probably some-
- I'm gonna eat some, too. - Yeah.
(Rhett laughs)
- I don't know how to respond.
You've embarrassed me.
(Link laughs)
- Why are you embarrassed?
- I've never been embarrassed on this show.
- Should I think of this as dessert first
or meal first?
- [Nicole] You know, this is your chili fantasy,
live it how you want.
- I just really like the way it comes together
and now I will say-
- It's deep and dark.
- My wife makes chili- - Are these nuts?
- And she puts both cinnamon and chocolate-
- [Nicole] Nice.
- In the chili to add that like sweet thing.
- [Nicole] I respect it.
- So, but the coffee and then the consistency
of the Cinnabon does something really special,
like this could win awards.
- It's still spicy and, again,
I think if you,
if you just tell people it's like,
it's a chili that's flirting with dessert.
And then you're like oh, oh, yes, okay,
I think that's the way you set people's expectations
and at that point,
like wow, this is unlike any chili I've ever experienced
and let me tell you,
you can go to any chili cook-off
and find desperate versions of chili left and right.
- Oh, yeah, people trying all kinds of things
and most of it doesn't work, you know.
- But you know what-
- You stray too far from the path.
- We know the people who know how to do things.
- [Rhett] Cinnabon, will it chili?
- [Together] Yes.
- So McDonald's has made it a point
to leave the fast food chili game to Wendy's,
but what about the fast food breakfast chili game?
That market is still uncornered
and we call this one, the McChiddle.
- Because it is a McGriddle chilified.
- Nicole. - Yeah.
- How- - Open her up first, yay.
- Did you do this?
- [Nicole] Sorry, I just really hopped
when you guys open things up.
- [Link] Oh, yes.
I can see a slice of cheese.
- I smelled McGriddle went I opened it.
- A piece of bacon. - Oh, yeah.
- [Nicole] So it's a sausage and bacon crumble
with a syrup base that's spiced up a little bit
and then we have chopped up eggs,
chopped up McGriddle buns
and then we topped it with crispy McGriddles
and a slice of cheddar cheese.
Sorry, American, duh.
- We are so blessed, man.
If you ever find yourself not being grateful,
just think about this moment.
- Listen, dude, oh, my gosh.
- All ears.
- Listen to me just digging into this
and not talking. - How did you get it like-
- You didn't use any actual McGriddle,
like you used the inspiration of the McGriddle.
- [Nicole] Oh, no, we bought like 15 McGriddles.
- Oop, oop, I think I found some Grimace meat in there.
(Link laughs)
- Does that embarrass you?
- Yeah, I'm embarrassed.
- You get a little embarrassed from it.
You get a little rosy cheeked.
This syrup is so sweet.
- Flavor wise-
- I love it when you eat the cheese.
- It is McGriddle and then you get even more moist,
moisture and juiciness that you may want
from a McGriddle from time to time.
- Mm-hmm.
- I'm not actually tasting much else other
than McGriddle, but I'm not complaining about it.
- Yeah.
- I'm just saying if I served this
at a chili cook-off, they might be like, mm.
- There's no beans, you didn't put any beans.
- There's no beans in this one.
- That's okay.
- You can have a bean-less chili.
- And listen, you know, I'm the bean man.
I love beans, but I will enjoy a chili without beans.
You don't have to have beans to make a chili.
- I never thought that I'd say this,
but I actually think it needs beans.
I think it needs to be pushed in the chili direction
a little bit more.
- And you think that that's what would do it?
- Yeah.
- What I would do, Nicole. - Yes?
- Not that you need my suggestions.
- No, of course, I'd love it.
- But I think, you know,
just a little more chili powder
to kind of bring it,
I don't know what that would do to the taste,
it may send it in a weird direction.
- Yeah, when you never make this again,
that's what we want you to do
to make it again.
- But it's not enough to not like it.
- It's a great proof of concept.
- [Rhett] Yeah, McGriddle.
- [Link] And I love it.
- [Rhett] Will it chili?
- [Together] Yes.
- This round we're attempting
to will Japanese barbecue into chili,
but I'm told in honor of Japan
and our anime fans out there,
the Mythical kitchen sat this one out
and had all the ingredients do the fusion dance instead.
I don't know what that means-
- I don't either.
- But I've been told to introduce this
as the Gotenks of chili, right?
It's chili of the rising sun.
- You know who you are.
- Okay, Nicole, explain yourself.
- [Nicole] Sure.
- This smells so great.
- [Nicole] So we have a miso soy ponzu barbecue base
with about seven meats in there.
We have loin, chuck, short ribs, skirt steak,
tongue and pork belly
and then we topped it with spicy cucumber,
Shiseido, scallion and garlic mushrooms.
- Oh, my gosh.
- I'm just glad I don't have to make it myself.
- [Nicole] I think Gotenks made it, right?
- Yeah. - Right?
- Yeah, apparently.
- [Nicole] New member of the Mythical kitchen.
- Dink it. - And-
- Oh, you already had it in your mouth.
(Nicole laughs)
- I mean, we've both had this spoon
in our mouth multiple times.
- Yeah, we'll do it next time.
- Yeah, dink in spirit.
- Mm.
(Rhett laughs)
Mm.
That is- - Man.
- You know, that's well balanced
with the cucumber.
Then you got the Shiseido. - How many meats?
- [Nicole] I think there's seven in there.
- Seven meats.
- [Nicole] Seven meat chili.
- It's the Gotenks of chili, man.
- I mean, I've had like seven bean soup,
but seven meat chili.
- It's so hearty.
Remember the Chili Bowl, though.
Every year, our church,
little Bowie's Creek First Baptist
would go over to a football field,
it was just a grass field
and we would play flag football
or touch football.
We didn't have flags.
- It was just touch football.
- Touch football against Memorial Baptist.
- Oh, those jerks.
- The evil other church from the other side
of the little town where you knew everybody-
- The other Baptist church.
- That went there, but for some reason,
because they went to that church
when they go to the church they're are enemies,
but we would play them in football
and everybody would bring chili,
call it the Chili Bowl.
- Did you play in it?
- I tried to play in it, yeah.
I was the guy doing this the whole time, like ah!
- You thought it was dodge ball?
- Yeah, and then when they served the chili,
I was like ugh, I don't like chili either
'cause I didn't like beans.
- You were quite a kid,
quite a kid to be around.
- This is great, though.
This is so much better than churches unnecessarily
fomenting angst at one another.
- [Rhett] Japanese barbecue, will it chili?
- [Together] Yes.
- Quick reminder, this weekend is Mythicon
and if you can't make it to Mythicon,
we're very excited about a part of it
that we're live streaming.
You can get a ticket for it.
It's our live stage show.
It's gonna be very special,
including things that we've never done before.
- And maybe we'll never do again.
- We're taking some big risks
and we want you to be able to be a part of it.
So we have created a live ticketed event,
exclusively on Kiswe for you to watch our stage performance
from the comfort of wherever you wanna be comfortable.
All right?
It's this October 29th, this Saturday night.
So get your tickets at mythicontickets.com.
- Yes.
Now if you still think of bowls
when you think of chili,
you know better than the people
that print out directions.
Get with the times.
We're talking chili out of the bowl
and into a snug sleeve meant
for the freezer.
We're talking about Otter Pops, presenting chilly chili.
- So this is not the first time,
oh, we have a green one.
Kind of takes me back actually.
We have a red one.
- Uh-huh.
- And we have a yellow/orange one.
- That's cold to the touch.
- Ooh, I know, I gotta pull my sleeve down.
- Nicole, did you know
that we have dabbled in frozen chili before?
- [Nicole] Yeah, once or twice.
I see the show, I'm a fan.
- Back in 2008 we went to a chili cook-off
and tried to get people to taste our frozen chili.
- [Nicole] Oh, that's cool.
- But it was a stupid idea.
- Mm.
- Now this is a smart idea.
- [Nicole] Cool.
- What makes this a smart idea.
- It's more slender.
- [Nicole] The red one tastes like red.
- Okay, yeah, that's why I was going for it.
'Cause when I think of chili, I think of red.
- I'm a have to bite this and I'm not quite ready.
- I can't really get it moving.
- What is the difference between the three flavors?
- [Nicole] The red is red, the blue,
I mean, sorry, the red is red,
the green is green and the yellow tastes like yellow.
- Okay, thank you.
- Okay.
- Oh, we gotta dink it.
- And try to get it down.
- Well, ha!
It's very ha!
- It tastes like you would imagine it would taste like.
- I mean, the chili powder kicks in real big on this one.
Oh, I have a feeling this is going
to come out just the way it went in.
- Yeah, it's not-
- You know what I'm saying?
- If you try to-
- I'm talking about it goes in this part
of the tube and comes out the other tube.
- Oh, I thought you were saying-
- Your butt hole.
- If you try to push it up, oh, gosh.
- Well, if you can push it out,
it'll be like a little bit
of a foreshadowing what's gonna happen later.
- I'm trying to push, there we go, there we go.
- That's what's gonna happen later, right there.
- There we go, there we go.
- Hopefully it won't be that hard.
- There we go.
- That's trouble right there.
You're gonna have to get some Preparation H
if you have that much trouble.
- You gonna have to break it off
and make it two sessions.
- Oh, yeah, I hate when that happens.
I'll come back tomorrow.
- I can see that there's definitely beans
in this one 'cause that's like
or is that meat? - That's a bean.
- Mm.
I hate it.
- How did you resuscitate?
- I don't know.
- I had enough of a bite.
- I gave it some nice flesh squeeze.
- Well, I was kind of doing that but-
- Keep going.
- I think that the-
- [Link] And then just push down on it, there you go.
There you go.
Break the table, look at that.
Break the desk. - Look at that.
- Coming out. - Look at that.
- I mean, the kids are gonna love this.
- Oh, yeah.
- We can market it as like
a pre-workout chili willy for children.
- Yeah, 'cause those kids are always working out.
- There's protein in this, you know.
- Protein? - Yeah.
- If you wanna be on the pro team,
you gotta eat your protein.
- Is there protein in this?
- I'm pro teen.
- I'm actually not.
You know- - You're anti-teen?
- I've got two of 'em.
- I'm anti-teen.
But what do you think about this?
- I'm anti this, too.
- [Rhett] Otter Pops, will it chili?
- [Together] No.
- Think about it.
The difference between chili
and mayonnaise is really not that much.
Both are pantry staples that are thick
and can be slathered on burgers and French fries.
- So let's bring them together.
- Makes sense to me (laughs).
- It's time to try some chili con condiment
and here's some mayo if you wanna add a little more.
- Well, I wanna taste it before I add mayo.
- Honestly, it looks like- - Looks like chili.
- Chili to me.
- [Nicole] Your chili's that white?
- No.
I mean, I do put sour cream in my chili and cheese.
- Once you put the sour cream in.
- There's a little bit, oh, gosh,
okay, once you break the seal
you see that it's almost orange.
- Ooh, what is that on top?
That's really been-
- [Nicole] I let it sit under the heat lamp
for about 45 minutes
so it could get a nice sexy film on there.
- So you get some hot mayonnaise.
- [Nicole] Hot, sexy film of mayo.
- So did mayonnaise replace like tomato sauce entirely?
- [Nicole] You say replace, I say enhanced.
- Okay, okay.
So, it's just chili with mayonnaise in it?
- Yeah, pretty much, that's it.
- In Wisconsin- - How much mayonnaise?
- In Wisconsin they call this a light snack.
(crew laughs)
- Dink.
- [Together] Sink.
- Tangy.
(crew laughs)
- Ay, yi, yi.
- I mean, it's definitely thicker, fattier,
filmier than regular chili, but-
- I'll put some much sour cream in my chili
that it gets this color sometime.
- And I do like that.
- I do not like the flavor, though.
I just don't, I like mayonnaise okay, but-
- Like even-
- Maybe more mayonnaise will help.
Nope.
- I like it.
- No.
I strongly dislike it.
- I actually like it better than sour cream
'cause it's like tangy cream.
Would you like the sour cream or the tangy cream
in your chili?
- Sour cream is incredibly tangy.
That's what makes sour cream sour.
It's super tangy.
- But it doesn't taste like mayonnaise.
- Yeah, and there's a reason
that people all around the world
don't put mayonnaise in their sour cream
when it's just sitting in their chili
when it's just sitting there right,
waiting to be put in it.
There's a reason that sour cream has won.
- There's just some about it, though, Rhett, come on.
- Yeah, it tastes like an accident.
It tastes like somebody accidentally got mixed up.
It was late at night, you were sleepwalking,
you thought you got the sour cream,
you got the mayonnaise
and then as soon as you tasted it,
you realized what kind of mistake you make
unless you're Link.
- Or inventing penicillin.
- So we're gonna have to agree to disagree.
Mayo, will it chili?
- No. - Yes.
- I stand by this.
- You can have mine.
- And you know what?
If you don't hate mayonnaise or chili,
just try it, just try it.
I'm not gonna make any promises,
but for me and my household, we will serve the mayo.
We go to First Baptist, not Memorial.
- Go home tonight and serve this to your family
and just tell them, tell them to text Uncle Rhett
after the meal (laughs).
- For the record, I love everybody who went to Memorial.
- Yeah, they were actually even cooler than all of us.
- Thanks for subscribing and clicking that bell.
- You know what time it is.
- Hi, I'm Roz.
- And I'm Jay.
- And we're about to do a canned chili taste test.
- It's time to spin the Wheel of Mythicality.
- She's smiling now (laughs).
Click the top link to watch us choose
which celebs we would chill with
on "Good Mythical More."
- And to find out where the Wheel
of Mythicality's gonna land.
- [Rhett] Get your ticket to see the livestream
of us performing at Mythicon exclusively
on Kiswe, mythicontickets.com.