chili

Hsbldr1

howdy everyone been off a few days...the forum not the egg. had some great chicken last nite. But anyway the post is a question. i have about 1.5 lbs of chain meat from a beef tenderloin and i want to try some chili not just any chili though i want to make some green egg chili. hot and spicy with beans. you know the kind you keep two beers open not worth chancing one emptying and leaving you with nothing to put out the fire. oh well been looking at past post but no luck so far hoping to get a recipe here.

Mike in Abita

From the Chili Master - KennyG

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 lb 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 Tbs chili powder *(McCormick or something
better).
1 Tbs 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 Tbs 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.
*Indicates recommended brands
Preparation:
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.

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Chili, Beef, Beans, Richard Fl

This recipe is a blend of different ones, from KennyG, Egret, Blue Smoke and The Skyline Chili Chain Miami, '70's and my own ideas.. Thanks to all.




INGREDIENTS:
First Cook:
3 1/4 Lbs Chuck, Ground Twice Course
2 Lbs House Brand (Publix) Mild Sausage
3/4 Lb Bacon, Thick Cut, Hormel, Black Label, Diced
Second Cook:
5 Cups Onions, White/Red, Chopped
2 Cups Bell Peppers, Yellow, Chopped
3 Tbs Garlic, Fresh Crushed
Add Rest:
2 1 3/8 Ozs Pkg Old El Paso Chili Seasoning
1 12 Ozs Can La Costeña Chipotle Peppers in Adobo Sauce, Pureed
9 Cups Fresh, Tomatoes, Pureed
1 28 Ozs Can Diced Tomatoes
1 14 1/2 Ozs Can Diced Tomatoes
1 10 Ozs Can Rotel, Hot
2 4 1/2 Ozs Can Old El Paso Chopped Green Chili
2 Tbs Indian River Pepper Blend
2 Tbs Indian River Seasoning Salt
1 Bunch Cilantro, Chopped
2 Tbs Cocoa Powder, Hot, Godiva
2 Tbs Cumin, Ground
2 15 1/2 Ozs Can Red Kidney Beans, Habichuelas Colorado
2 15 1/2 Ozs Can Pink Kidney Beans, Habichuelas Rosada
1 Stick Butter
2 Tbs Worcestershire sauce
1/2 Cup Red Wine, Cabernet Sauvignon
Use Broth if dry:
2 14 Ozs Can Beef Broth, Swanson
Smoke:
Applewood Chunks & Hickory Chips




Procedure:
1 Because of a time constraint the meat, and everything was done on the stove. After everything was in the DO and boiling, I placed in BGE.
2 Take a 9 quart dutch oven and cook the beef, sausage and bacon in the pot stirring every 5-10 minutes, covered, about 25 minutes. When done, remove and drain.
3 Take the onions, bell peppers and garlic and sauté until translucent.
4 Add the tomatoes and remaining ingredients except beans and beef broth, and bring to a boil. Add the meat back into the pot and stir. Add the spices and stir until blended. Now add the beans, drained.
5 The Large BGE had been set with a tjv spider, high position, direct and the temperature was 350°F. for the first hour. Then dropped to 275°F for the last 3 hours, It is still cooking 4 hours later. Maybe I will shut down the BGE after 6-7 hours and leave the dutch oven over night. Sounds like a plan! Had some applewood pieces and hickory chips for flavor.
6 Been cooking for 4 hours and still going. Added the beef broth and liquid from the beans toward the end as I needed to keep the chili moist.
7 After 6 1/2 hours on the BGE, I added a second can of beef broth, left the Dutch Oven on the BGE and shut the entire system down. Went to the SPA and decided I will deal with this situation in the AM. Good Night Richard. Just got up and checked the pot, still warm and the BEST chili I have made in 40+ years.
8 Am serving with raspberry cornbread muffins.


Yield: Dutch Oven 9 Quarts
Preparation time: 1 hour
Cooking time: 4 hours

Recipe Type
Beef, Dutch Oven, Main Dish

Recipe Source
Source: BGE Forum, Richard Fl, 2008/01/18


Cow Lickin’ Chili by John Hall aka "egret"

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