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Smoked Chunk CHILI!
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KiterTodd
Posts: 2,466
Home today and felt like cooking so decided to make Chili with what I have around. So, not my usual pointed shopping trip or proportions, but I’ll see what I can do.
In the freezer I had,
2 lbs. of ground beef
1 lbs. of pork sausage and
2.5 lbs. of cubed Angus I had bought for beef stew.
I decided to smoke the beef chunks outside while I do all the other prep inside. Then when it’s all married together, I’ll shift the dutch oven to the egg and let it simmer/smoke a bit there. Might move it inside later if I have to run errands, but by then all the magic should be infused!
To that I added 4 sautéed onions, can of crushed tomatoes, 2 cans of sauce, garlic, garlic powder, chili powder, cumin, S&P, green chili powder, and some water. I think that’s it for now. Oh yeah, also chopped up a large tomato we had in the fridge.
I rubbed the meat cubes in typical chili seasoning (red chili powder, green chili powder, cumin) and some DP Cow Lick just because. Had a light toss in mustard first to let everything stick.
.
I was going to kabob the meat, but this grill basked seemed a lot easier.
.
It was on the egg with some Apple chunks smoking for an hour at 250. For the record, an hour is too long for cubed meat! It came out medium-well to well-done. But past experience with some overcooked venison leads me to believe that if it simmers in the chili for a few hours, it’ll still be fall apart tender. We’ll see...
.
.
Adding in the goods...
.
Yup, BEANS!
.
Aaaaaaand, on to the egg with the lid off.
.
I threw some new wood chunks down the side and we'll see what happens.
I usually slow cook it for a few hours, re-season to taste halfway and then add some corn the last 30 minutes. This batch won't be that spicy as I want the family to enjoy it! But, the smoked meat had a little kick to it. So I'll see what that adds to the chili. Check back with you later.
In the freezer I had,
2 lbs. of ground beef
1 lbs. of pork sausage and
2.5 lbs. of cubed Angus I had bought for beef stew.
I decided to smoke the beef chunks outside while I do all the other prep inside. Then when it’s all married together, I’ll shift the dutch oven to the egg and let it simmer/smoke a bit there. Might move it inside later if I have to run errands, but by then all the magic should be infused!
To that I added 4 sautéed onions, can of crushed tomatoes, 2 cans of sauce, garlic, garlic powder, chili powder, cumin, S&P, green chili powder, and some water. I think that’s it for now. Oh yeah, also chopped up a large tomato we had in the fridge.
I rubbed the meat cubes in typical chili seasoning (red chili powder, green chili powder, cumin) and some DP Cow Lick just because. Had a light toss in mustard first to let everything stick.
.
I was going to kabob the meat, but this grill basked seemed a lot easier.
.
It was on the egg with some Apple chunks smoking for an hour at 250. For the record, an hour is too long for cubed meat! It came out medium-well to well-done. But past experience with some overcooked venison leads me to believe that if it simmers in the chili for a few hours, it’ll still be fall apart tender. We’ll see...
.
.
Adding in the goods...
.
Yup, BEANS!
.
Aaaaaaand, on to the egg with the lid off.
.
I threw some new wood chunks down the side and we'll see what happens.
I usually slow cook it for a few hours, re-season to taste halfway and then add some corn the last 30 minutes. This batch won't be that spicy as I want the family to enjoy it! But, the smoked meat had a little kick to it. So I'll see what that adds to the chili. Check back with you later.
LBGE/Maryland
Comments
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Looking good
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That looks fantastic... Enjoy..Greensboro North Carolina
When in doubt Accelerate.... -
I plan on trying chili this Fall, that looks greatEgging year 'round in North Dakota
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n8er said:I plan on trying chili this Fall, that looks great
My beans are getting smoked!!!!! Better stir it...
.
Much better.
LBGE/Maryland -
Looks good. Crank up the AC so it's cold in the house and the chili will be perfect!
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
And that's a wrap!
I think that was one of the best batches I've ever made.
(I say that every time)
My wife said it was too spicy.
(she says that every time)
I told you we add corn to it. Somewhere I started doing this from a "Texas style" chili recipe, but now I do it every time. Like the added color and I figure a few more vegetables I can get into the kids never hurts.
.
.
I do admit it was a tad spicy (which I liked) but can't figure out what caused it. I specifically kept the black pepper low and didn't add any cayenne or other hot peppers. I have 3 theories;- My idea of keeping the black pepper content low is not that low after all
- The DP Cow Lick I rubbed on the meat chunks is spicy?
- I added a good bit of "green chili powder" which I don't think is hot. Has never tasted hot, despite the bag being labeled "hot green chili powder." Maybe it's hot.
Anyway, damn good Chili! Wish you guys were here to try it. Faaaaantastic!
LBGE/Maryland -
Nothing wrong with that bowl of chili at all.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
That last picture!!! In doing chili this weekend now.
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
Looks great!A Lonely Single Large Egg
North Shore of Massachusetts -
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Thanks guys! Realized another benefit of cooking it on the egg....my entire house won't smell like chili for 3 days!
LBGE/Maryland -
Great looking bowl of "red"!
Personally, it's nothing without beans.John in the Willamette Valley of Oregon -
Well done. All that's missing is a handful of corn chips.1 LBGE. Winder, GA
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So the main takeaway for using the Egg to make Chili (other than smoking the meat) is smoking the finished product?
BGE XL
36" Blackstone -
Making Chile tomm night with left over brisket. Daughter and SIL coming over Friday for dinner and requested it. Yours looks fantastic, well done. I agree as mentioned above on the corn chips. Looks like I gotta make cornbread too.
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Corn? I am going to try it. Thanks!Belleville, Michigan
Just burnin lump in Sumpter -
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Nice idea with the corn. I have never been a fan of beans in chili so I will try the corn. Well done!EggMcMcc
Central Illinois
First L BGE July 2016, RecTec, Traeger, Weber, Campchef
Second BGE, a MMX, February 2017
Third BGE, another large, May, 2017
Added another griddle (BassPro) December 2017 -
I'll take a heaping bowl. Looks great.
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Chili weather is upon us, Great Job!!
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That looks mighty tasty. This might sound strange, but add some chopped dill pickle on top of the sour cream. It's actually very good.MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
lahlooha said:So the main takeaway for using the Egg to make Chili (other than smoking the meat) is smoking the finished product?
Someone in the past said that the more often you stir it, the more smoke flavor you'll bring into the chili.
LBGE/Maryland -
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Couple questions. Do you have the placesetter in for cook? Also, where did you get the pan? Is it cast iron? I've only found those with giant handles that get in the way.
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jwc6160 said:Couple questions. Do you have the placesetter in for cook? Also, where did you get the pan? Is it cast iron? I've only found those with giant handles that get in the way.
The pot I use is a big cast iron Lodge dutch oven. I forget the size right now but I can check if you are curious. They have two version, you want the one with the big coil handle that does not have feet on the bottom of it. Well, that's what I use anyway. Other may work also but I wanted a flat bottom for other cooking options (stovetop).
The pan I had with holes in it is a standard weber vegetable grilling tray. I got in at home depot. Note, if I would have shopped for this recipe I would have smoked a whole piece of meat, vs. pieces. However, I was just working with what I had on hand for this cook.
Hope that helps!
LBGE/Maryland -
Awesome cook. I love chili.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
KiterTodd said:Thanks guys! Realized another benefit of cooking it on the egg....my entire house won't smell like chili for 3 days!What I do when I'm black out drunk is none of my business...
John Central CT -
dopey said:KiterTodd said:Thanks guys! Realized another benefit of cooking it on the egg....my entire house won't smell like chili for 3 days!
I know...it's not awful, but I'm reminded of how annoying it is when I go in an Indian person's house, for example, and the entire place smells like curry. Sometimes no scent is best, no matter how good the food is!
LBGE/Maryland -
You don't have to worry about the doneness of the meat in the future. It will be way past well done in the chili.
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KiterTodd said:Yup, BEANS!
On a seperate note, great looking grub brother.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out.
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