Chili or Soup recipe needed? Any good Ideas

Scooby's Eggin again!

Hello!, I just purchased a new 7 quart Lodge Dutch Oven, and need to bring a soup or Chili to work for a gathering. Any recommended recipes? Never have done the Dutch oven on the egg.
Scooby the Newbie

Richard Fl

Here is one I like.


Gumbo Turkey legs/wings

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=753778&catid=1

Send me a real email addy and I will get you some more DO ideas if you wish.

Chili, Pork, Green, Richard Fl.








INGREDIENTS:
5 Lbs. Pork, Butt, Boneless
2-3 Lbs. Onions, Quartered, Sliced 1/4 inch Thick
6 11 Ozs. Tomatillos, Tomatoes, Canned, Remove Husks & Stem, Save Liquid
3 7 Ozs. Taco Sauce, Green, Mild
2-3 3 1/2 Ozs. Green Chilis, Diced
1 Good Beer, Coors, Corona, not dark or light
2 Pints Chicken Broth
2-3 Pints Salsa Fresca
4 Tbs. Red Tomato Paste`
2-3 Whole Jalapeños, Seeds & Veins Removed, Finely Diced, You decide How Hot!
3 Tbs. Red Pepper, Crushed
6 Tbs Green Chili Powder,
2-3 Tbs. Sugar
2 Tbs. Cumin
Salt/Pepper to taste




Preparation
1 Cut the pork into 1 inch pieces, Saute in a Dutch oven to render grease and partially cook. Drain. Cook Onions in a little olive oil until start to wilt. Add pork back into pot and then the rest of the ingredients.
2 Bring to boil and then simmer. Place lid on pot and cook 1-1 1/2 hours. Remove lid toward end and reduce if too much liquid. Add beer or chicken broth if to thick.
3 Serve with fresh hot tortillas and/or rice.
4 Works well with leftover turkey or chicken also. Freezes very well!
5 This can also be done on the BGE, 9 QT Dutch Oven, Indirect, Plate Setter leg up, something to lift the DO off the plate setter 1/2 inch or so, 350F, no top on DO, light smoke couple of hours. Keep an eye on it so it does not dry out.


Yield: 2

Recipe Type
Dutch Oven, Main Dish, Meat

Recipe Source
Author: Richard Howe, '75

Source: BGE Forum, Richard Fl, 1980/05/25

2009/08/21--Richard Fl--Cooked 2 8 1/2 lbs pork butt 350F for 3 hours. Used them for the Florida Mini Fest. Made 3 gallons chili and took to party and reheated in 9 qt DO.

Scooby's Eggin again!

Sent email address to you! Thanks again!

Bacchus

I have a "Smoked Pork Chili Verde" recipe that I did for Eggtoberfest 2009. You can search the Forum or email me if you want to try it. It is super easy, different, and everyone seems to like it.

Richard Fl

This be the one??

Chili, Verde, Bacchus

Several people asked me for the recipe for my Eggtoberfest Offering. Thank you very much for the compliments. I don’t really follow recipes and darn sure don’t know how to write one but here it is. I rarely measure anything, so I erred on the side of caution with the salt, cumin, and oregano, you can always add more to taste. Guy Fieri’s recipe was a guide then I tweaked it from there based on other recipes and conversations with a Chef friend.


INGREDIENTS:
7qt Dutch Oven.
Heat 1 TBS Veg oil
Add 3 diced yellow onions
6 cloves minced garlic
10 diced jalepenos (seeds and ribs removed from half of them).
Sweat/Soften over low/med heat for 15-20 min.
Add 2 cups chicken broth
1 cup water
2 cups white wine (a good one)
1TBS white vinegar
2 tsp Cumin *it may have been more,
2 tsp Oregano (I used dried), *it may have been more
2 tsp Kosher Salt,*it may have been more
2 tsp Fresh Cracked Black Pepper
2 small cans diced green chili’s
A dozen fresh tomatillo’s, roasted : skins and stems removed.
2 16oz cans tomatillo’s including juice




PROCEDURE:
1 Simmer on 200-225 for 2 hours (covered for half the time)
2 Add Smoked pulled pork to reach desired consistency. (I used an entire 7lb butt)
3 Simmer 2 hours.
4 I like it in a bowl with a wedge of cornbread (no jals)


Recipe Type
Side Dish, Snack

Recipe Source
Source: Eggtoberfest '09, Bacchus, 2009/10/18

Frank from Houma

You can substitute chicken and sausage and leave out the oysters - works mightyfine

Turkey, andoille, and oyster gumbo
The measurements for the oil, flour and turkey stock are approximate – the rest are good. I normally make this gumbo with leftover turkey from Thanksgiving, Christmas, etc. but have cooked a turkey just to make gumbo or used chicken thighs.
Ingredients
1 cup of vegetable oil
2-1/2 cups all purpose flour
Two onions – chopped
Two bunches of green onions – chopped
Four stalks celery – chopped
¼ cup chopped garlic
4 - 6 cups of shredded turkey
1 lb. andoille sausage
1 gallon of turkey stock (made from the turkey carcass the day before)
1 pint shucked oysters
Salt and pepper to taste
Filé
Start by browning the flour in the oil. Get the oil pretty hot, add the flour and keep stirring until it is as dark as you can get it without burning (the darker the roux, the nuttier the flavor of the gumbo). Add the chopped seasoning and continue stirring. When the onions start to get clear, add the turkey and andoille and continue Stirring for a few minutes. Begin adding the turkey stock a little at a time until the correct consistency is attained. The oysters are added 20-30 minutes before serving – they are cooked when the edges curl. Some people add filé – we serve filé on the side. Filé can make the gumbo bitter if it is cooked in but it’s nice sprinkled on top of the gumbo.

You could smoke the turkey and andoille (or chicken and sausage) on the Egg, make the roux in the house and then put it all together on the Egg.



Starting roux on the SBGE


Browning the roux


Adding the veggies


Cooking down the veggies


Putting it all together on the XL


Finished


Yum

Little Steven

Frank,

You keep doing that to me

Steve

Scooby's Eggin again!

Thanks for all of the help! To the store I go. You should never go to the store when you are hungry! But I am going! I always over buy when I am hungry! Thanks again! Scooby the Newbie

YB

This is a really good recipe and very simple.You put everything in the pot at one time.

Larry

Couzan Billy's Jambalaya

From the kitchen of Kevin Taylor, the BBQ Guru

I know there are many Jambalaya recipes out there. This one is unique in that you throw everything into the pot and cook. No making a roux, no browning the meat, no cooking the rice. It is ideal for doing on the grill. Matter of fact, I cook this for Friday night supper at the cook-offs! This recipe I adapted from one given to me by my good friend Bill Conklin Couzan Bill, a real Cajun!

1 pound converted rice, uncooked
1 can French onion soup
1 (8 ounce) can tomato sauce
1/4 pound butter, cut into pieces
1 cup onions, chopped
1/2 cup green onion, minced
1 small green pepper, diced
1/4 cup fresh parsley, chopped
3 large garlic cloves, minced
1 teaspoon crab boil
2 tablespoons Cajun seasoning
2 tablespoons Tabasco
1 pound smoked sausage
1 pound crawfish tails (or shrimp)
3 pieces chicken breasts, cubed
2 to 3 cups chicken stock

Heat oven to 350 degrees F or simply place pot on the grill.

Combine everything in a 5-quart ovenproof pot. Start with 2 cups of chicken stock. Mix well. Cover and bake for 1 1/2 hours or longer.

You may add more chicken stock based on the consistency you want.

Stir before serving. Keeps well.

For more recipes, please visit The BBQ Guru.