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EggFest chili recipe and winter sux!

KennyGKennyG Posts: 949
edited 8:15AM in EggHead Forum
For those who asked:[p]Here's the base recipe. This will provide 4 hearty servings or about 15 EggFest portions and will double, triple, and quadruple nicely for company and larger crowds. I made a 4X batch for EggFest. note: *=recommended brands. Also see Eggers notes below.[p]1 large can (28 oz.) diced tomatoes and liquid. *(Muir Glen)
2 cans (14 oz. each) chili beans and liquid. *(Bush's, hot or mild)
1 pound ground meat or sausage (ground chuck, sirloin in any fat/lean combination) left over sausage, etc.) I used a 2:1 ratio of ground meat and spicy pork sausage at EggFest.
2-3 strips of bacon.
2-3 medium cloves of garlic run thru a garlic press.
1 large or 2 small onions, medium chop *(vidalia).
2 stalks cerery, small dice.
2 T. chili powder *(McCormick or something better).
1 T. ground cumin.
1/2 tsp. ground cinnamon.
1 squirt chocolate syrup or 1 T. Cocoa powder *(Hersheys, Swiss Miss).
Splash of balsamic vinegar.
Splash or Tabasco hot sauce or your favorite.
1 tsp. oregano.
2 T. BBQ rub *(Dizzy Dust, Lysanders, Bilardo Bros.).
6 0z. beef broth *(Swanson) or better yet, beer or fruity red wine.
1 large dried chili pepper (guarillo, california, pasilla, chipotle, scotch bonnet-(5 alarm).
Kosher salt and fresh cracked pepper to taste.
Wood chunks, I used Kiawe (Hawaiian mesquite) and pecan in ATL.[p]Preparation:[p]Preheat your Egg to 275-300º
Open tomato and bean cans and dump into appropriately sized "chili pot", deep Corningware cassarole dish, metal stockpot, cast iron dutch oven, etc.
Fry bacon extra crisp in a non stick skillet and crumble into chili pot.
Use bacon drippings to brown ground meat and sausage, seasoning with salt and pepper as you go. Halfway thru the browning process, add onions, garlic and celery. Drain grease and dump contents into chili pot. Float your dried peppers on top.
Add all remaining ingredients and stir thoroughly to incorporate well.[p]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. Stir and taste every 20 minutes or so.[p]Monitor the chili temp with an instant read thermo or Polder. Remove the dried pepper when you have the heat you are looking for. At about 140º internal and/or 1.5-2 hours, remove the thermal barrier. With the pot directly over the heat now, it should come up to a boil in about 30 more minutes.[p]Serve with thinly sliced green onions and graded cheddar cheese on top, perhaps a dolop of sour cream also.[p]It will taste even better the next day when reheated from a refrigerated and not frozen state.[p]Freezing is OK, but something will get lost in the translation.[p]Eggers Notes:[p]If you prefer a "no beans" Texas chili, skip the beans while adding another 1/2 pound of meat and another 4 oz. of beef broth per batch.[p]Enjoy![p]P.S. What a difference in weather from Hotlanta!!
000wintersux.JPG[p]K~G[p][p]

Comments

  • YBYB Posts: 3,861
    KennyG,
    What is that white stuff on your deck Ken?I wish we could have one more week like the last one.
    Larry

  • KennyGKennyG Posts: 949
    YB,[p]That white stuff is an unnecessary freezing of water. hehehe[p]Temp about 40º with a wind chill of 25º[p]K~G

  • dhuffjrdhuffjr Posts: 3,182
    KennyG,
    We had flurries yesterday. Cold and windy.
    I'm a southern boy so I still enjoy the snow though. Give me another couple decades and I suspect I'll loath it too.

  • Car Wash MikeCar Wash Mike Posts: 11,244
    120805.jpg
    <p />KennyG,
    Good chili. Winter sux. But I love the snow.[p]Mike

  • dhuffjrdhuffjr Posts: 3,182
    Car Wash Mike,
    I sure is a blast with kids.[p]H

  • mr toadmr toad Posts: 668
    kennyg,[p]great chili at the e'fest - thanks for the recipe - tell me about your gas heater - mfg?, etc. - is that a green color[p]mr toad

    In dog Beers - I have had only one !
  • And road salt has absolutely nothing to do with that, does it Mike? ;-)
  • Who sprinkled all that salt on your patio??[p]Glenn in AZ

  • KennyGKennyG Posts: 949
    Mr. Toad,[p]000endsum.JPG[p]The brand name on this piece is "Endless Summer". I've had it about 5 years now and it still works like a champ. In low or no wind conditions, it will raise the ambient temp 20º or more. Definitely a "party machine".[p]K~G

  • KennyG,
    Where at Eggtobergfest where you?

  • KennyGKennyG Posts: 949
    Jason Hillenbrand,[p]Relative to the back of the building, (your back to the building) I was cookin' in the far right corner.[p]K~G

  • KennyG,
    I think you might have been the one my wife was watching cook all day. She was waiting for that chilli. Thank you for posting the recipe.[p]jason

  • WessBWessB Posts: 6,937
    kennyg%20(Medium).JPG
    <p />Jason Hillenbrand,
    Here is Kenny doing his chili at Eggtoberfest 03, may help with putting a face to the name.[p]Wess

  • KennyGKennyG Posts: 949
    WessB,[p]I really like this pic and thanx for the post! I would like to digitally alter the head/face combination on my ex-wife standing next to me in the picture. The Pigly Wigly logo comes to mind here.[p]Can you recommend a good software package? hehehe[p]K~G[p]

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