Looking for a killer chili recipe

rxdawg

Neighbors want to have a chili cook off, and I want to blow it away by doing it on the egg.

Does anyone have a method that will knock their socks off?

Richard Fl

I am making green chili and smoked turkey today. This next one has always been a winner.

Miss You KennygG!

Chili, Beef, Beans, Waldorf, KennyG

I thought I'd post this early in case anyone is interested.Per batch (about 2/3 gallon) I'll be making a quantity equivalent to 3 of these at Waldorf (50 or so 5 oz servings).


Ingredients
2 rashers bacon
1 lb meat - I like a 50/50 blend of "chili grind" ground chuck and leftover BBQ meat in a medium dice (brisket, pulled pork, etc) I'll be using tri-tip
2 14.5 oz cans chili beans (Bushs, Libbeys, Joan of Ark, etc) and your choice of mild/med/hot
1 29 oz can seasoned diced tomatos (Italian style with garlic/oregano)
1 large sweet onion chopped
3 large cloves of garlic, pressed or minced
2 Tbs chili powder
1 Tbs ground cumin
1 tsp oregano
1 tsp coriander
salt and fresh ground pepper for browning beef
1/2 cup Merlot or fruity red wine
1/2 tsp each of cinnamon/cocoa powder - optional if you like Cincinnati style
1/2 tsp cayenne pepper or red pepper flakes
1-2 whole dried chilies (ancho, poblano, etc)
wood chips/chunks for smoking - I will use apple, guava and mesquite




Preparation:
1 Preheat your Egg to a stable 250-275°
2 Select an appropriately size cooking vessle (chili pot) for the quantity you intend to make.
Cooking:
1 Open all cans and dump, liquid and all into chili pot and begin to smoke on the Egg with your wood chips/chunks
2 Fry bacon extra crisp, and crumble in chili pot
3 Use bacon drippings to brown ground meat and onions.
4 Add garlic to browning meat when there is still a tad of red remaining(garlic burns quickly) Dump this mixture into chili pot when finished (drain grease first if you care)
5 Add all other ingredients and stir thoroughly to incorporate well.
6 Float the whole dried chilis in the pot during the cook and remove just before serving or when you have the capcaisin fix you need.
7 Continue to smoke/cook for 2 hours and stir well every 15 minutes.
8 After 2 hours, remove chili pot from Egg and use a gas burner or your kitchen range to quickly bring it up to a boil (to meld flavors) while stirring constantly. This is a good time to replenish your smoking chips/chunks on the Egg.
9 Return to Egg and cook another 1/2 hour and then serve.
Suggestions:
1 Serve with freshly grated cheddar cheese, thinly sliced green onions and maybe a small dollop of sour cream. I won't be bringing this stuff with me but might pick some up once I arrive. I will have a nice assortment of hot sauces.


Servings: 1
Yield: 2/3 gallon

Recipe Type
Main Dish, Side Dish

Recipe Source
Author: KennyG

Source: BGE Forum, KennyG, 05/01/03

Spaceman Spiff

The easiest/best is Cin Chile.

Google for it.

Just use it as per directions on the package.

Spacey

Mike in Abita

Can't miss with Egret's. At least I think it's Egret's recipe?

Cow Lickin’ Chili

Ingredients :

Olive Oil
1.5 lb. ground Chuck
1 lb. Italian Sausage (casing removed)
2 cups Onion (chopped)
1 Green Bell Pepper (seeded and chopped)
2 Jalapeno Chiles (seeded and chopped fine)
1-2 Serrano Chiles (seeded and chopped fine)
1 Tbs. Garlic (minced)
1 (28 oz.) can Diced Tomatoes and liquid
1 (15 oz.) can Diced Tomatoes and liquid
1 can Rotel
2 cans (15 oz. each) Pinto, Dark Kidney, or Black Beans (drained)
3 Tbs. Chili Powder
1 Tbs. Ancho Chile Powder
1.5 Tbs. ground Cumin
1 tsp. Cocoa Powder
1 tsp. ground Cinnamon
2 Bay Leaves
1 tsp. Tabasco Sauce
1 tsp. dried Oregano
3 Tbs. DP Cow Lick Steak Rub
2 cups Beef Broth
1 cup Dry Red Wine
2-3 dried Chili Peppers (chipotle, ancho, etc.) to float on top
Salt and fresh ground Pepper to taste
Wood Chunks

Preparation:

Preheat your Egg to 350° with inverted plate setter (legs up).
Add 2 or 3 fist-sized chunks of wood to coals.
Place dutch oven in the egg on the plate setter and add 2 Tbs. olive oil.
Add the ground chuck and sausage (break up into smaller pieces with a wooden spoon).
Close lid and cook for about 1 hour, stirring every 10-15 minutes.
Remove dutch oven from egg, remove meat and drain on paper towels.
Wipe dutch oven dry with paper towels.
Return dutch oven to egg, add more olive oil and sauté onions, green pepper, jalapenos, and serrano(s) until limp. Add garlic and continue cooking for 2-3 minutes.
Add remaining ingredients and cook, uncovered, for about 2 hours (add water as needed to prevent drying).
Note : After the mixture starts to simmer, you can reduce the dome temperature to 300-325 degrees.
Remove bay leaves, dried chiles, correct seasoning and serve

Kelly

I get marriage proposals with this one and my neighbor ran out and bought an egg because of my Super Bowl chili:

4lbs pork country style ribs, or your favorite pork cut.
Coat with your favorite pork rub, I use a cinnamon/chipolte
Cook low and slow, indirect plate setter feet up, drip pan, for about 2-3 hrs at 250-275. Get meat to 160. Let rest, then cube - 1/2 in.

Along side pork roast 5 large roma tomatoes cut in half (force seeds out with fingers) skin side up and about 4-5 large Anaheim peppers until charred, place in sealable bag for 30 min to steam, then peel skins and remove all seeds/ribs. Chop peppers, chop tomatoes to a paste.

Meanwhile, in your eggable dutch oven, cook 1-2 large chopped onion and 5 large cloves of minced garlic, in olive oil until soft. To onions and garlic, add:

6 T chili powder
3 T cumin
1 T Sweet Hungarian Paprika
1 T Ground Corriander
1 T beef bullion powder
1 T crumbled dried Mexican Oregano

Cook with onion/garlic until aromatic, about 2 min max. Add more Olive oil if too dry.

Add 3 bottles of beer: stout/ale/ale.

Add egged tomatoes and peppers.

Add 2 T brown sugar (good place to use the dried up brwon sugar)

Add chopped/pulled pork and 1 can of black beans, rinced. Cook with lid on egg for 2-3 hours at 275. Watch and stir, adding water if getting too thick.

30 min before serving add your favorite robust smoking chips. Take lid off.

Smoke chile for 30 min. Serve with sides of green onions, sliced avocado, cheese, roasted pumpkin seeds, chopped cherry tomatoes, limes and cornbread.

This is my recipe adapted from Ryan's Revenge, Parade, 2000