Smoked Chunk CHILI!

KiterTodd · June 2016

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.

Image: http://media.fotki.com/1_p,rtwwdfkfskwbfbfxrgkfqwtgrqbd,vi/bsgbrssfgxskgrdsrtwxfwqtkwgdb/1/666681/13124706/FullSizeRender23-vi.jpg

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I was going to kabob the meat, but this grill basked seemed a lot easier.

Image: http://media.fotki.com/1_p,rtwwdfkrswdrfrkxrgkfqwtgrqbd,vi/brqsqrkstxrdgsqskwdxbsbfrdbrr/1/666681/13124706/FullSizeRender1-vi.jpg

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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...
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Image: http://media.fotki.com/1_p,rtwwdfkrrkdgrqtxrgkfqwtgrqbd,vi/kkrqfkbdtxbsfgbftkkxbsbfrdbrr/1/666681/13124706/FullSizeRender4-vi.jpg

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Adding in the goods...

Image: http://media.fotki.com/1_p,rtwwdfkrtbbrqkwxrgkfqwtgrqbd,vi/bsgrftrgkxbsfgbftkkxsqkbkrdst/1/666681/13124706/FullSizeRender29-vi.jpg

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Yup, BEANS!

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Aaaaaaand, on to the egg with the lid off.

Image: http://media.fotki.com/1_p,rtwwdfkrffbfgdgxrgkfqwtgrqbd,vi/bsfgbftkkxbskdqqwdgxtdtrwsqf/1/666681/13124706/FullSizeRender11-vi.jpg

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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.

Legume · June 2016

Looking good

johnmitchell · June 2016

That looks fantastic... Enjoy..

n8er · June 2016

I plan on trying chili this Fall, that looks great

KiterTodd · June 2016

n8er said:

I plan on trying chili this Fall, that looks great

Ha! Yeah, not really my typical 80 degree summer day cook. But our freezer was empty of chili and I had enough to make a batch.

My beans are getting smoked!!!!! Better stir it...

Image: http://media.fotki.com/1_p,rtwwdgbgkwddfdtxrgkfqwtgrqbd,vi/wtfdwdfsgxsbqwbwgbdxbsgbrssfg/1/666681/13124706/FullSizeRender28-vi.jpg

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Much better.

Image: http://media.fotki.com/1_p,rtwwdgbksfbkggtxrgkfqwtgrqbd,vi/rstsfdwbbxbsgbrssfgxbsbqfkqtd/1/666681/13124706/FullSizeRender29-vi.jpg

YEMTrey · June 2016

Looks good. Crank up the AC so it's cold in the house and the chili will be perfect!

KiterTodd · June 2016

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.

Image: http://media.fotki.com/1_p,rtwwfqsgtwrtbstxrgkfqwtgrqbd,vi/sbqgdbfkrxkgrbksgwsxbsbqfkqtd/1/666681/13124706/FullSizeRender8-vi.jpg

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Image: http://media.fotki.com/1_p,rtwwfqsgtgqskwrxrgkfqwtgrqbd,vi/swfbrrbkkxbrqggwgwsxbsgrftrgk/1/666681/13124706/IMG_9231-vi.jpg

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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!

YEMTrey · June 2016

Nothing wrong with that bowl of chili at all.

bhedges1987 · June 2016

That last picture!!! In doing chili this weekend now.

Robo2015 · June 2016

Looks great!

bgebrent · June 2016

That's a winner man!

KiterTodd · June 2016

Thanks guys! Realized another benefit of cooking it on the egg....my entire house won't smell like chili for 3 days!

jaydub58 · June 2016

Great looking bowl of "red"!
Personally, it's nothing without beans.

jstewart12a · June 2016

Well done. All that's missing is a handful of corn chips.

lahlooha · October 2016

So the main takeaway for using the Egg to make Chili (other than smoking the meat) is smoking the finished product?

yljkt · October 2016

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.

MeTed · October 2016

Corn? I am going to try it. Thanks!

chadpsualum · October 2016

Looks good. Well done!

EggMcMic · October 2016

Nice idea with the corn. I have never been a fan of beans in chili so I will try the corn. Well done!

pgprescott · October 2016

I'll take a heaping bowl. Looks great.

blukat · October 2016

Chili weather is upon us, Great Job!!

CTMike · October 2016

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.

KiterTodd · October 2016

lahlooha said:

So the main takeaway for using the Egg to make Chili (other than smoking the meat) is smoking the finished product?

I've seen it done several different ways on the forum. For me, if I am able to put some smoked meat into it, I'll do it. However, just cooking a big pot of it open on the egg seems to add a subtle lump flavor characteristic. And if nobody but you notices, well, it's still a fun way to cook and your house won't smell like chili for a week.

Someone in the past said that the more often you stir it, the more smoke flavor you'll bring into the chili.

Eggdicted_Dawgfan · October 2016

Wow!

jwc6160 · October 2016

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.

KiterTodd · October 2016

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.

Yes, I put in the plate-setter. Mainly just to make sure the bottom of the pot is shielded from any direct flame or flare-ups (prevent burning inside the pot). Has always worked well for me.

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!

GATraveller · October 2016

Awesome cook. I love chili.

dopey · October 2016

KiterTodd said:

Thanks guys! Realized another benefit of cooking it on the egg....my entire house won't smell like chili for 3 days!

The hell's wrong with that???

KiterTodd · October 2016

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!

The hell's wrong with that???

I hear ya. Something about the airflow of our house... we have a center island stove with a fan that does a decent job. BUT, if I have a soup, sauce or stew on simmer for several hours it flows through the HVAC and permeates the entire house. Days after the cook the basement still smells like tomato sauce!

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!

Eggcelsior · October 2016

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.

SGH · October 2016

KiterTodd said:
Yup, BEANS!

@Mickey wouldn't have it any other way

On a seperate note, great looking grub brother.

Smoked Chunk CHILI!

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