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chili no beans...beans no chili

im so confused, is it wrong that they're touching. made up about 8 quarts this weekend

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made some overnight candied pickled peppers too

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even tried the buttered sgetti thing

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heres the real question, what is the ideal pepper for a texan chili, really no clue and the types  of fresh peppers are limited up here to pretty much jalepenoes, habs, thai, and poblanonos.   this batch was dried ancho passilla. newmexico, guajillo and thai with fresh jalepenos, powdered cayenne and powdered chilli, but what is the main chili pepper used in texas

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Comments

  • TackmanTackman Posts: 200
    How do you make canoed overnight peppers? Looks interesting.
    Cleveland, Ohio
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  • fishlessmanfishlessman Posts: 16,392
    i just took 50/50 cider vinegar and water, got it boiling and dumped in alot of sugar, added the peppers and hard simmer for about 20 minutes, let it cool, added a bit more vinegar to taste and into the fridge overnight. sweet but hot
    Tackman said:
    How do you make canoed overnight peppers? Looks interesting.

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  • gdenbygdenby Posts: 4,361
    Wait, is that ketchup touching the chili!!! What is the world coming to?

    I'm pretty fortunate that there are a few Mexican markets in the area now, and there are lots of different chiles. But prior to that, I ordered from Pendery's, out of Fort Worth. Really good chilis, and a selection of blends used by Terlingua winners, where, btw, beans are never in the bowl.
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  • gdenby said:
    Wait, is that ketchup touching the chili!!! What is the world coming to?

    Not to mention serving it on a plate.  :(
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • SkiddymarkerSkiddymarker Posts: 6,191
    Even with a limited supply of peppers - it all looks great to me, except for the plate thing, chilli always in a bowl - with or without beans....
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • fishlessmanfishlessman Posts: 16,392
    gdenby said:
    Wait, is that ketchup touching the chili!!! What is the world coming to?

    Not to mention serving it on a plate.  :(
    thats good to know
    :)) i was tempted to make a traditional newengland bean sandwich with the chili
    :D still, whats the standout chili that goes in a bowl of red, there must be some preference.  i probably ate 2 quarts right from the pot skipping the bowl, plate bread all together, is that wrong too. most of those chilis seem so light in flavor i was eating them like dried spicey raisin jerky while scooping the chili from the pot
    :))
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  • Eating directly from the pot is expected; that's how you keep pace with the flavors!

    As for which chili to use... that's mainly up to what your looking for "heat" wise but any of the south western type peppers should work.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • fishlessmanfishlessman Posts: 16,392
    gdenby said:
    Wait, is that ketchup touching the chili!!! What is the world coming to?

    I'm pretty fortunate that there are a few Mexican markets in the area now, and there are lots of different chiles. But prior to that, I ordered from Pendery's, out of Fort Worth. Really good chilis, and a selection of blends used by Terlingua winners, where, btw, beans are never in the bowl.
    you got me on the ketchup.....maybe i shouldnt mention the fish sauce.....
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  • Looks tasty.  Its getting to be chili season around here.   Can't wait to make a batch!

    LRG BGE

    Columbia, SC

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  • henapplehenapple Posts: 12,871
    At least you were sober enough to put all the ingredients in...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • gdenbygdenby Posts: 4,361
    Don't know what is used in Texas, but I find that the little tiny piquin peppers add great zing. There's a couple called piquin, but what I'm talking about is around the size of a small bean. I understand they have good flavor, but I've never been able to get enough into my mouth w/o blisters.
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  • jaydub58jaydub58 Posts: 1,369
    For myself, I always start with my home-grown cayennes...............................I like the heat as well as the flavor. 
    John in the Willamette Valley of Oregon
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  • jaydub58jaydub58 Posts: 1,369
    PS, always beans (sorry , @Mickey)!
    John in the Willamette Valley of Oregon
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  • MickeyMickey Posts: 15,466

    fishlessman please send me your address

    mjrawls at me.com

    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max +++ 5th Salado EggFest is March 14, 2015 http://saladoeggheadgathering.blogspot.com

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  • JRWhiteeJRWhitee Posts: 2,549
    edited October 2013
    I love beans and I love Chili makes sense that they go together.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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