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Best Chili Recipes?
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GreenEgger
Posts: 38
Anyone have any great must try chili recipes? I think I've decided tomorrow is the perfect winter day for football and chili and thinking about trying something different than the old standby.
Comments
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Check out the cookbook section of the forum and you will find several chili recipes cooked on the egg.
http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=viewcategory&catid=261
Or just search "chili" in the search forum box and you will have hours of reading and tons of chili ideas.Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
This is one of our favorites...a new twist on it is to smoke a chicken first then shred it up and put it in the chili vs using ground chicken...
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=535867&catid=1 -
I had "egrets" chili this weekend and I must say, it's worth trying. Loved it A quick search for egret's chili should find it.
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That stuff was soo damn good I almost had the last helping on Sunday for breakfast. I'm sure someone enjoyed it. Here's the link that I found with Egrets recipe.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=257511&catid=1
I'm hoping to make some this weekend. maybe today, seeing as how it's a 'clean the shop day' I might as well get after it. Funny thing is I came home to my wifes chili :S :pinch: you want to talk about a different animal all together? :P I choked it down with a smile -
I adapted this from Zac Brown's cookbook and it rocks.
Zac Brown Chili
1 lb. beef-tenderloin tips, diced into 1/2-inch cubes
2 lbs. ground bison (I used ground beef)
1/2 lb. ground pork (I used Mexican Chorizo)
1 medium white onion, diced
1 tablespoon masa flour or cornmeal
1/2 tablespoon garlic powder
1 (14.5-ounce) can beef stock
2 (14.5-ounce) cans chicken stock
1 (8-ounce) can tomato sauce
1 (4-ounce) can mild diced green chilies
1/2 tablespoon ground cumin
1 fresh jalapeño pepper, chopped fine
2 teaspoons ground black pepper
3 tablespoons medium chili powder
Brown all the meat and the onion in a large dutch oven or other grill-safe pan. Drain if needed. Add the masa, garlic, stock, sauce, chilies, cumin, jalapeño, pepper, and chili powder.
Simmer for an hour, then add:
1 (10-ounce) can Rotel Tomato & Green Chilies
4 tablespoons medium chili powder
2 tablespoons Ancho chili powder
2 tablespoons ground cumin
1 teaspoon garlic powder
1 tablespoon cocoa powder
1 (15.5-ounce) can black beans, drained
1 (15.5-ounce) can kidney beans, drained
Simmer for 45 minutes. Adjust seasonings, and serve with a sharp grated cheddar cheese and a dollop of crema.Food & Fire - The carnivorous ramblings of a gluten-free grill geek. -
I stole RRP's recipe...used twice, everyone loved it.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=968924&catid=1
Thanks RRP !! -
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Davekatz,
The beans in the picture are red aren't they?
SteveSteve
Caledon, ON
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There's both kidney beans (they were a real dark red) and black beans in there.Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
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A few years ago, I came across 2 Chili making associations, the Chili Appreciation Society International, & International Chili Society. Both have web sites listing their winners for about the last 30 years. I down loaded all the recipes from the Chili Appreciation Society International, and made up my own recipe that was an average of all the other recipes. Every pot of chili I have made after that has been way better than any made before. (Secret #1, it takes at least 3 hours to make a decent chili) So, you might want to check out:
http://www.chili.org/recipes.html
&
http://www.chilicookoff.com/Recipe/Recipe_Categories.asp -
"Choked it down with a smile" - smart man, since you had been gone almost a week! :laugh: :laugh:
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It has everything in it but the kitchen sink, but the best chili I have ever made or eaten so far (haven't tried Sundown's yet)
PS - You will need two shopping carts when you go to the store to buy the ingredients ! :laugh: :laugh: -
I'm wondering about two of the ingredients.. Is ancho chili powder easy to find? Also, is the cocoa powder of the unsweetened variety? Thanks for any help!!~~
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Substitute regular chile powder if need be. The cocoa powder is the unsweetened variety.
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Thank you!
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Whatever you do, please do not use beans.
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For about 30 years I've been enjoying a great recipe called "Wild Card Chili". It came from the original 'Marlboro Country' cook book and is so popular that it can be found to this day with a Google search. The only changes I made were to add a jar of roasted, red peppers, and halve the amount of chili powder (I hate heart burn, and don't eat alot of ice cream)!
8 - )
http://www.freefoodrecipes.com/chili/wild-card-chili-marlboro.htm -
Joan, I knew you were the brains behind that dish :laugh:
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Sundown has a great recipe (from what i keep hearing). He made it at a couple NH Eggfests. Apparently the recipe only makes a pint at a time because i have never had any. :laugh:ed egli avea del cul fatto trombetta -Dante
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Of course she is Pat, but we won't tell Egret that! :woohoo:
Although I must say, the Egret chili is fabulous. Just wish the hair would grow back on my chest. :unsure: -
Ain't it just so wonnaful that we're all just a wittle bitty diffy?...
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I have tried 5 different recipes until I found this one. My search is over for sure.
I simplified it a little. Here is my version:
3 tablespoons olive oil
3 lb beef chuck, cut into 1” cubes
2 tablespoons chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1/4 teaspoon ground cinnamon
2 onions, finely diced
5 garlic cloves, finely diced
3 chipotle peppers, finely diced
1 jalapeno, seeded and finely diced
1 Tablespoon sugar
1 (28-ounce) can diced tomatoes
1/2 cup instant masa
Add beef to a large pot with oil and brown it. Drain most of the liquid from the meat. Add the chili powder, coriander, cumin, paprika, oregano and cinnamon. Lower the temperature under the meat to "toast" the spices. Add the onions, garlic, chipotle peppers, jalapeno, and sugar to the pot. Increase the heat to medium to steam vegetables a little and sweeten the peppers. Add enough water to cover meat, and add tomatoes with their liquid.
Bring to a boil and reduce the heat. Season with salt to taste. Simmer until the meat is fork-tender, about 2 hours. When done, sift in the masa slowly while stirring. Mash the beef with a potato masher until the meat is shredded.
Modified from Here: http://www.foodnetwork.com/recipes/beef-chili-recipe/index.html -
So many great suggestions, thanks to all!
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Had some in Ocala awhile back, was great.
Chili, Real Man’s Chili, Sundowner
INGREDIENTS:
1 Tbs Cumin
2 Tbs Paprika
1 Tbs Chipotle Powder
1 Tbs Chili Powder
2 lbs coarse chopped Yellow Onions
1 lb ground Beef (85%), or the same amount of ground Brisket
1 lb coarse ground Pork
1 1/2 Cans About Beef Broth (Swanson is what I use)
4-5 Cloves Garlic, finely minced
Salt
Pepper
For a larger amount:
1-1 1/2 Tbs Cumin
3 1/2 Tbs Paprika
2 Tbs Chipotle Powder
2 Tbs Tbls. Chili Powder
3 lbs coarse chopped Yellow Onions
2 lbs ground Beef (85%) Or the same amount of ground Brisket
2 lbs coarse ground Pork
PROCEDURE:
1 Lightly brown the pork and beef in the dutch oven. Set aside meat but reserving the
2 fat and juice (You can do this recipe in your DO and not worry about losing the
3 seasoning because it doesn’t contain tomatoes)
4 Sauté the onions in the fat and juices till they are barely transparent then mix in the
5 meat. Pour in about half of the broth add the spices and stir them into the meat and
6 onions then add the rest of the broth.
7 Be careful in you use brisket if overcooked it tends to get a ‘mushy’ feel on the
8 tongue.
9 Dome temp at 300º - 350º F. top off – clear smoke – then add the smoking wood of
10 your choice and cook for about an hour. I’ve done indirect and direct and either
11 way seems to work. Stir once or twice over the hour if you go direct.
12 Many folks want to skim off the fats once it cools a bit. I don’t. I know that fat helps
13 holds some of the heat and a lot of the flavor.
14 To thicken the chili add Masa flour (finely ground corn meal you can find in the
15 Spanish section of your super market.) Use the Masa flour sparingly. If you want
16 thicker chili don’t add as much beef broth to the recipe.
17 I float a couple of fresh habaneros (seeds and all) just lightly crushed on the top as it
18 cooks or, for less heat toss a couple of lightly crushed Jalapenos (seeds and all) in the
19 pot. For additional smoke flavor float an Ancho chili in the pot.
20 Serve with crackers or cornbread and lots of cold drinks. (You can fish the chilies
21 out after the cook before you serve your guests).
Recipe Type
Main Dish, Meat
Recipe Source
Author: Carey Gilbert (Sundown)
Source: BGE Florida Eggfest '09, Sundown
Final Note: Please don’t go messing with this by putting tomatoes or tomato
products of any kind in it until you’ve tried it this way a couple of times.
If you prefer beans or rice in your chili add them to the bowl when you serve your
guests. I think beans alter the flavor if they are added to the chili during the cook.
Enjoy. -
thanks! that's outstanding!...... i'm gonna make a batch this weekend....rr
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Missippi Egger brought a pot of Egret's chilli to 'Loneyfest.I must say it was the best chilli I have ever tasted,hands down.
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I always thought that hair went great with the pink polkadots :silly:
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texascooking.com
This is a great site to explore. Once there,click on Grandmas Cookbook. All kinds of Texas and Southwestern recipes. I can stay on this site for hours!
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