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Over the Top Chili... Literally!

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EggHead_Bubba
EggHead_Bubba Posts: 566
in EggHead Forum
I tried this last night and it turned out GREAT. Quite possibly the best chili I've had. The idea is to put all your chili ingredients into a Dutch Oven and then set the DO under the grate where you lightly smoke a big 75/25 ground chuck loaf mixed with bacon. The dripping drop into the DO and once the loaf reached 150° I chopped it up and mixed it in. It then simmered for another 30 minutes before serving. Delicious!












Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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Comments

  • bud812
    bud812 Posts: 1,869
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    Sounds like a good idea. Looks good too.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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  • YEMTrey
    YEMTrey Posts: 6,829
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    Yours looks good.  The FB group is blowing up with these cooks.  Must be the trendy thing to do now.
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
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    I've done quite a few like this...usually less bacon but I may add it to the grind. I also only use red and dark red kidneys, never northern, but it adds some nice color. (Bell pepper, onion, corn, beans, ground beef/pork fat, garlic, crushed tomatoes, tomato juice, chili powder, ancho, cayenne, salt, pepper, Hungarian paprika...whatever other flavors but looks very similar)

    also, @YEMTrey what FB group?

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
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    YEMTrey said:
    Yours looks good.  The FB group is blowing up with these cooks.  Must be the trendy thing to do now.
    Yep, my wife saw it there and wanted to try it.

    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • Grilltastic
    Grilltastic Posts: 74
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    What temp did you smoke at and how long? Any details will be appreciated. Thanks 
    Boynton Beach, Fl
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  • SloppyJoe
    SloppyJoe Posts: 406
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    YEMTrey said:
    Yours looks good.  The FB group is blowing up with these cooks.  Must be the trendy thing to do now.
    FB Group?  
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  • SloppyJoe
    SloppyJoe Posts: 406
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    The inside of your egg looks brand new. 
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  • bgebrent
    bgebrent Posts: 19,636
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    nolaegghead said:
    Beans - you did it right.  Chili without beans is just Mexican spaghetti sauce.
    Couldn't agree more. Nice cook brother!
    Sandy Springs & Dawsonville Ga
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Mostly I'm trying to troll Texans.  "Mess with Texas" and all that. 

    But I like beans, and I like chili. 
    ______________________________________________
    I love lamp..
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  • YEMTrey
    YEMTrey Posts: 6,829
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    SloppyJoe said:
    YEMTrey said:
    Yours looks good.  The FB group is blowing up with these cooks.  Must be the trendy thing to do now.
    FB Group?  
    @SloppyJoe & @Killit_and_Grillit

    Big Green Egg BBQers is the group.
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
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    Grilltastic said:
    What temp did you smoke at and how long? Any details will be appreciated. Thanks 
    Smoked it at 250° until the ground chuck was 150°.

    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
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    SloppyJoe said:
    The inside of your egg looks brand new. 
    Yeah, that's right. I had a warranty replacement on my base that developed a crack in the bottom. I also had past warranty replacements for the firebox and fire ring a while back. I put all the new stuff together when I relocated my egg to a new table.

    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • Foghorn
    Foghorn Posts: 9,846
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    @nolaegghead clearly knows that chili without beans is   well   chili.

    And with beans it is some form of a meat and bean stew for which nobody seems to have developed a name so the word "chili" is often used as a misnomer.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • theyolksonyou
    theyolksonyou Posts: 18,458
    edited January 2017
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    Foghorn said:
    @nolaegghead clearly knows that chili without beans is   well   chili.

    And with beans it is some form of a meat and bean stew for which nobody seems to have developed a name so the word "chili" is often used as a misnomer.

    I think you're confusing chili and hot dog sauce. 
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  • Hotch
    Hotch Posts: 3,564
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    I thought it was more like a meatloaf stew. 
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • KiterTodd
    KiterTodd Posts: 2,466
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    Does it get to be pretty greasy chili with all that fat dripping in?
    Was wondering if you skim the fat before serving.  I know some of you guys drink shots of beef fat for breakfast, though.

    The thing I like about this idea (in addition to the rave reviews) is that you likely really get the smoked meat flavor into the chili.   I'll give it a try for sure.
    LBGE/Maryland
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  • 20stone
    20stone Posts: 1,961
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    nolaegghead said:
    Beans - you did it right.  Chili without beans is just Mexican spaghetti sauce.
    nolaegghead said:
    Mostly I'm trying to troll Texans.  "Mess with Texas" and all that. 

    But I like beans, and I like chili. 
    Count me as successfully trolled.  That looks like a great dish, a better version of what my grandmother made.  Hers was ground meat, Ranch Style Beans, hatch chilies, etc.  The dish was called "Hattie Belle Beans".
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • RRP
    RRP Posts: 25,897
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    Today I just ordered 12 more packages of Cin Chili from TX which we love! It takes the guess work out of the spices to add and more importantly means my chili is consistent from batch to batch year after year. BTW I make my own additions to her recipe, but my chili is kick-thy-butt good!
    Re-gasketing America one yard at a time.
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  • thetrim
    thetrim Posts: 11,357
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    That's meat stew with beans, but it does look pretty good for meat stew with beans.  Beans make you fart, and when you fart, you're gonna $$$$$heeeeaaaatttttt, so meat stew with beans is sssshhhhh
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • KiterTodd
    KiterTodd Posts: 2,466
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    @EggHead_Bubba what temp did you cook at?  It looks like you did 250, the recipe I saw said 300.  Just wondering.  250 sounds right.

    Also wondered the rough cooking time for you;
    1. Time until meatloaf reached 150ish
    2. Amount of time you cooked the chili after you broke it up and added.

    Thanks!!!!  :plus_one:
    LBGE/Maryland
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  • Budaman5000
    Budaman5000 Posts: 87
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    I'm so gonna try this....
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  • shtgunal3
    shtgunal3 Posts: 5,660
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    @RRP where do you order the Cin Chili? Thanks

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • RRP
    RRP Posts: 25,897
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    shtgunal3 said:
    @RRP where do you order the Cin Chili? Thanks
    I just order it direct.
    http://cinchili.co
    Re-gasketing America one yard at a time.
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