Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

New Year's (or any day) Chili - (picture heavy)

Been making chili on New Year's day for years on the stove top. Since I got my Egg in 2012 I searched high and low for a no bean Egg Dutch Oven chili recipe without result. Today I adapted my stove top recipe. It turned out awesome. Here is a photo documentation of the cook. The smoke from the Egg on the chili takes it to a new level. Don Henley's chili recipe is a good basic no bean recipe. Simple. While I like it spicy I don't like pain, I cut the cayenne pepper to 1 tsp. Another variation is I use an 8 oz can of tomato sauce and 15 oz can of diced tomatoes. It was done with pecan and cherry chunks for smoke. Started at 350 but took it down to about 300 after a couple of hours. It took about 1 hour to get to a good simmer. After two hours skimmed  fat and added masa/water mixture. Cooked 4 hours total, adding water as necessary to keep it from getting too thick. I think the pictures will tell the rest of the story. Here's the recipe: http://www.panix.com/clay/cookbook/bin/show_recipe.cgi?chili+recipe124 ;
LBGE - July 2012
Valencia, CA
·

Comments

  • tyenic1tyenic1 Posts: 149
    Looks really good. I have a dumb question for ya. What does adding the masa/water mixture do for the chili? Is it for taste, texture?
    ·
  • jfarleyjfarley Posts: 145
    Not at all a dumb question. The masa is definitely for the texture. It works kind of like a roux in thickening the chili. That being said, it is a carry over from my years on the stove top. This one was thickening up pretty well on its own. Perhaps it is not needed and should be considered optional.
    LBGE - July 2012
    Valencia, CA
    ·
  • tyenic1tyenic1 Posts: 149
    Cool, thanks for sharing.
    ·
  • R2Egg2QR2Egg2Q Posts: 1,652
    Looks tasty! I'm going to have to try Eggin' some chili soon.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
    ·
Sign In or Register to comment.