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Anyone have a good chili recipe?

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edited November -1 in EggHead Forum
I'm wanting to try out my new Lodge Dutch oven with some good BGE chili this weekend. Anyone have a good recipe they would like to share? Thanks.

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  • thirdeye
    thirdeye Posts: 7,428
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    Eggsessed,[p]chili con carne?[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • GrillMeister
    GrillMeister Posts: 1,608
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    Eggsessed,[p]Here's KennyG's recipe. It rocks![p]Here's the base recipe. This will provide 4 hearty servings and will
    double, triple, and quadruple nicely for company and larger crowds. I made a triple batch for EggFest.[p]1 large can (28 oz.) seasoned diced tomatoes and liquid (Muir Glen brand is the best that I've found), any brand will do.
    2 cans (14 oz. each) chili beans and liquid - mild or hot or one of each (I like Bush's but have had good luck with Joan of Ark, Libbeys, and the supermarket's house brand)
    1 lb. ground meat or sausage. (ground chuck, sirloin in any fat/lean
    combination, leftover sausage, etc. I used a 2:1 ratio of ground meat and spicy pork sausage in ATL.
    2-3 strips bacon
    3 medium cloves of garlic run through a garlic press.
    1 large or 2 small onions, medium chop (Vidalia or Texas sweet, Maui, etc)
    2 T. chili powder (McCormick is fine or something better)
    1 T. ground cumin
    1/2 tsp. ground cinnamon
    1 squirt Hershey's chocolate syrup or equivalent
    Splash of Balsamic Vinegar
    Splash of Tabasco sauce or your favorite
    1 tsp. oregano
    2 T. general purpose BBQ rub (Lysanders, Bilardo Bros, Dizzy Dust, etc)
    6oz. beef broth or better yet - beer or fruity red wine (use the cheap
    stuff)
    1 large dried chili pepper - pasilla (wimpy) Chipotle (hotter) pequin
    (hotter yet) Scotch bonnet or Habenero (five alarm)
    Kosher salt and fresh ground pepper to taste.
    Wood chunks - I used hickory, mesquite and pecan in ATL[p]Preparation:[p]Preheat your Egg to 275-300�
    Open tomato and bean cans and dump into appropriately sized "chili pot",
    deep Corningware casserole dish, metal stockpot, cast iron Dutch oven, etc.
    Fry bacon extra crisp in a non stick skillet and remove and crumble into chili pot.
    Use bacon drippings to brown ground meat or sausage seasoning with salt and
    pepper as you go. Halfway through the browning process, add onions and
    garlic, drain grease and dump contents into chili pot. Float your dried
    chili(s) on top.
    Add in all remaining ingredients and stir thoroughly to incorporate well.
    Cook on the Egg with smoking chunks, placing chilipot on a pizza stone or
    other "thermal barrier". This allows the chili to heat slowly and pick up more smoke flavor. Stir and taste every 20 minutes or so. Remove the
    dried pepper when you have the heat you might be looking for. Monitor the
    chili temp with an instant read thermo or Polder. At about 140� internal and 1.5 to 2 hours, remove the thermal barrier. With the pot directly over the heat now, it should come up to almost a boil in about 30 more minutes.[p]Serve with thinly sliced green onions and grated cheddar cheese on top.[p]It will taste even better the next day, of course.


    Cheers,

    GrillMeister
    Austin, Texas
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  • Puj
    Puj Posts: 615
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    GrillMeister,[p]Yes, KennyG's chili is .... mmmmmm!
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  • Hammer
    Hammer Posts: 1,001
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    Eggsessed,
    I agree with Grillmeister; Kenny G's chile is the best I have ever tasted. As Kenny told me;don't add the beans for some of those anal folks, who thinks chili shouldn't have them.
    I passed his recipe on to some friends of mine in Texas, who did an in-company chili cook off. Kenny G's won hand's down!
    Hammer

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  • Unknown
    Unknown
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    Hammer,
    Kenny G's chili it is, then. I bought all of the ingredients today, so I'm all set. The one thing that I couldn't find was a spanish onion. Does anyone know what this is exactly? Thanks.

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  • thirdeye
    thirdeye Posts: 7,428
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    Eggsessed,[p]White onions are called for in many Mexican dishes, but Spanish onions are a little sweeter so they work better in chili. They are, however not as sweet as a Texas Sweet, Vidalia or Walla Walla. Usually a red onion works as a good substitute. [p]In looking again at the recipe I didn't see spanish onions mentioned, just sweet ones.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Unknown
    Unknown
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    thirdeye,
    Thanks for the clarification. I had a different version of Kenny G's recipe that called for 1 meduim sweet onion and 1 small spanish onion. It sounds like a wonderful recipe, so I just wanted to get it right.
    Thanks again.
    Kent
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