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Chili cook off, using the EGGfest Chili recipe with a twist/Dizzy Pig
Matthewlake22
Posts: 8
I have entered into my first Chili cook off. I'm going to use the EGGfest Chili recipe with a twist. Here's what I'm thinking of using:
6 ounces applewood-smoked bacon (about 7 slices)
2 cups diced yellow onions
2 cups diced celery
2 tablespoons minced garlic. Fresh
2 pounds ground chuck 80%\20%
1⁄4 cup Dizzy Pig Dizzy Dust (I love this stuff)
1⁄4 cup chili powder
2 tablespoons ground cumin
1 teaspoon ground cinnamon
2 tablespoons unsweetened cocoa powder
2 teaspoons dried oregano
11⁄2 cups beef stock
2 (28-ounce) cans diced tomatoes
2 (14-ounce) cans pinto beans, drained and rinsed
1 (14-ounce) can kidney beans, drained and rinsed
1 (14-ounce) can cannellini beans, drained and rinsed
1 tablespoon balsamic vinegar
Texas Pete sauce
2 chipotle peppers in adobo
Grated Cheddar cheese, thinly sliced scallions, and sour
Cream- for toppings.
Anything I'm missing?
I'll post pictures of the cooking of the chili tomorrow. Comments
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Cook off is today! I'm starting the morning (10 hrs from finish) by putting my 2 cups of BGE pecan chips in water to soak.
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Looks like it's gonna be a good pot of chili. Good luck at the cook off! Just my opinion, but I don't ever soak my wood chips or chunks. I don't think it is necessary.
LBGE 2013, SBGE 2014, Mini 2015
Columbus IN -
No kidding, you get the same amount of smoke?Egghead_Daron said:Looks like it's gonna be a good pot of chili. Good luck at the cook off! Just my opinion, but I don't ever soak my wood chips or chunks. I don't think it is necessary.
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Yep. I personally think I get a better tasting smoke dry than wet. If I am doing a short cook and want smoke I use chips. I usually spread them all through the lump so I get a continuous light smoke. If I am doing anything for any amount of time at all, I use chunks. I honestly hardly ever use chips at all anymore.
LBGE 2013, SBGE 2014, Mini 2015
Columbus IN -
Most here will tell you they don't soak their chips.
Google it there is evidence it does not much at all
Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City. -
Sounds good- I like to smoke a chuckie and cube for the chili. I like the texture it adds having both ground and chunks of beef.Greensboro, NC
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Roasted my garlic 375 degrees for 45 min. More than I needed but will freeze the extras for other meals.
Added oil then bacon
Removed bacon, added all other ingredients
More to follow -
Called an audible, decide to continue to smoke the chili with direct heat. My 5 quart dutch oven was very full thought that it might help cook it down a little. Making sure to stir every 15 min.
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Lookinggood so far. Making a batch tomorrowColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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Nice- must have turned out well. What did you think?Greensboro, NC
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Congrats
Looks like a tasty recipe
Great job!!
Shane
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Steam and smoke are two different things.Matthewlake22 said:
No kidding, you get the same amount of smoke?Egghead_Daron said:Looks like it's gonna be a good pot of chili. Good luck at the cook off! Just my opinion, but I don't ever soak my wood chips or chunks. I don't think it is necessary.
No need to soak your chips when you cook on the Egg.
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Wolfpack said:Nice- must have turned out well. What did you think?
Wish I would have used/had a bigger dutch oven. It tasted great. I would differently do it agin. The smoke flavor was great. Using the Dizzy Pig rub set it apart without being to much spice. -
I think I will try this chili this weekend. Looks good!
Large, soon to have another size TBD
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Do you have the website recipe I can print?Green egg, dead animal and alcohol. The "Boro".. TN
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henapple said:Do you have the website recipe I can print?
Try this site http://site.outdora.com/blog/eggfest-chili-compliments-big-green-egg-871.html
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