Not sure how I stumbled on this recipe: http://www.panix.com/~clay/cookbook/bin/show_recipe.cgi?chili+recipe71
But I did and finally, after waiting for Marshall's to get in 6 qt enameled DO, I put this chili together yesterday. (funny, now that I have this DO, I've seen it everywhere...even Giada has one)
Almost followed the exact recipe in the link. Here's what I changed:
Used 1 green and 1 yellow bell pepper
Didn't have "kitchen bouquet"
started with 4T chili powder
Didn't use tapioca thickener
Below is the picture before mixing. It was very full.
This it the picture after mixing. I did throw 2 chunks of short rib in also. Will either omit them next time or go with a Korean cut, rather than an English cut.
At 4 hours added
1/2 T chili powder, 2T corn starch, 1t White pepper, 1t cayenne, 1t pepper, 1t salt, 1t oregano, 1t sage, 1 beef bouillon cube
Here's a pic at 4 hours
At 5 hours added 1T corn starch, 1T salt
This was very easy. The prep took a while for all of the cutting and especially seeding the peppers. For me, the spice was just about right. My cheeks were just starting to sweat. If you like it hot, I would go ahead and go with all 6T of the powder.
After the prep, just throw it all together and into the egg. I'm lucky and my egg just loves to sit at temp...so I was able to hold 250 for about 3 hours and then bumped to 300 for the last 3 hours. I used 2 chunks of bourbon barrel.
I guess this is "Texas" chili because its only meat.
This may have been one of the best things I've ever made on my egg.
I do have a question regarding the spices. Normally, I don't like "Mexican" heat...basically the sharpness of the chili. I prefer "Thai" heat. To me, the "Thai" heat is a little more rounded or a little more full and lush. Maybe because of the sweetness in most Thai dishes adds depth. I think next time I'm going to omit the last chili powder addition and go with chili flakes. What do you think?