Chile Recipe Needed

ChuckGGa

Have 6-8 people coming over next weekend and I want to try a pot of chili in a cast iron dutch oven on the egg... and recipes to share? [p]I have a Lodge brand 14" top, 8 quart dutch oven - I've never had it on the egg at all, just borrowed one today from a co-worker to try and see how she does.... [p]Any recommendations on recipes or secrets to great chili?[p]Thanks - Chuck

Unknown

ChuckGGa,
Rumor has it, that if you were at eggfest next weekend, you might get to sample from the master. Enjoy.[p] Chili, Beef, KennyG, #1

Many of the "family" asked for my chili recipe and I'm at your service.EGGtoberfest03 ChiliHere's the base recipe. This will provide 4 hearty servings and willdouble, triple, and quadruple nicely for company and larger crowds. I made a triple
[p] Ingredients
1 large can (28 oz.) seasoned diced tomatoes and liquid (Muir Glen brand is the best that I've found), any brand will do.
2 cans(14oz) chili beans and liquid - mild or hot or one of each (I like Bush's but have had good luck with Joan of Ark, Libbeys, and the supermarket's house brand)
1 lb ground meat or sausage. (ground chuck, sirloin in any fat/lean combination, leftover sausage, etc. I used a 2:1 ratio of ground meat and spicy pork sausage in ATL.
2-3 strips bacon
3 medium cloves of garlic run through a garlic press.
1 large or 2 small onions, medium chop (Vidalia or Texas sweet, Maui, etc)
2 Tbs chili powder (McCormick is fine or something better)
1 Tbs ground cumin
1/2 tsp ground cinnamon
1 squirt Hershey's chocolate syrup or equivalent
Splash of Balsamic Vinegar
Splash of Tabasco sauce or your favorite
1 tsp oregano
2 Tbs general purpose BBQ rub (Lysanders, Bilardo Bros, Dizzy Dust, etc)
6 oz beef broth or better yet - beer or fruity red wine (use the cheap stuff)
1 large dried chili pepper - pasilla (wimpy) Chipotle (hotter) pequin (hotter yet) Scotch bonnet or Habenero (five alarm)
Kosher salt and fresh ground pepper to taste.
Wood chunks - I used hickory, mesquite and pecan in ATL



Preparation:
1 Preheat your Egg to 275-300°
2 Open tomato and bean cans and dump into appropriately sized "chili pot", deep Corningware casserole dish, metal stockpot, cast iron Dutch oven, etc.
3 Fry bacon extra crisp in a non stick skillet and remove and crumble into chili pot.
4 Use bacon drippings to brown ground meat or sausage seasoning with salt and pepper as you go.
5 Halfway through the browning process, add onions and garlic, drain grease and dump contents into chili pot.
6 Float your dried chili(s) on top.
7 Add in all remaining ingredients and stir thoroughly to incorporate well.
8 Cook on the Egg with smoking chunks, placing chilipot on a pizza stone or other "thermal barrier". This allows the chili to heat slowly and pick up more smoke flavor.
9 Stir and taste every 20 minutes or so.
10 Remove the dried pepper when you have the heat you might be looking for.
11 Monitor the chili temp with an instant read thermo or Polder. At about 140° internal and 1.5 to 2 hours, remove the thermal barrier. With the pot directly over the heat now, it should come up to almost a boil in about 30 more minutes.
12 Serve with thinly sliced green onions and grated cheddar cheese on top.
13 It will taste even better the next day, of course.


Servings: 1

Recipe Type
Main Dish, Side Dish

Recipe Source
Author: Kenny Gajda, KennyG[p]Source: Eggtoberfest '03, KennyG

wrobs

ChuckGGa,
Check your email... I sent you a chili recipe.
wrobs

ChuckGGa

Richard,
Both the recipes you guys sent me look great... One thing I noticed, that I've never added to Chili, but both these recipes have it... "Bacon".... my all time favorite ingredient known to man. As I like to say... "everything tastes better with bacon".