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What is the correct temperature to cook chili?

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Davidevan23
Davidevan23 Posts: 2
in EggHead Forum
I'm brand new to the egg world. I've only used it a couple of times but I really want to try to cook as much as I can on the egg to learn as many techniques as I can. My Girlfriend makes a mean chili. I want to cook it on the egg thinking it may give it a nice flavor. My question is, what it the best temp to cook it and for how long? Also, what are the best flavored chips to use with it? 
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  • GrillSgt
    GrillSgt Posts: 2,507
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    That would depend on if you want to go start to finish on the egg or simply finish. I prefer option 2. Have everything cooked and in the cast iron dutch oven and then go uncovered to the egg indirect at a fairly low temp, say 250-275. Don't use fruit woods. I've been partial to pecan lately but a chunk of hickory or a couple of oak would also do. Stir fairly often to distribute the smoke flavor if that's what you're after. Maybe 2-3 hours. It's quite forgiving and just depends how smoky you want. Give us a report.
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  • Davidevan23
    Davidevan23 Posts: 2
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    Thanks. I'll give that a shot. I don't have a Cast Iron Dutch Oven, but I do have a heavy duty, restaurant quality stainless steel pot. Will that work?
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  • Nature Boy
    Nature Boy Posts: 8,687
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    I have not found a magic temperature that always works. I always end up just adjusting the fire until the chili maintains a slow bubbling simmer, not a rapid boil. Assuming you are cooking with your dutch oven direct, you'll probably be in the 275-300 ballpark. Chili is delicious off the EGG. Enjoy!
    Chris 
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • JohnEggGio
    JohnEggGio Posts: 1,430
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    Start with it a bit on the watery side - with no lid you're gonna lose moisture - and stir frequently!
    Maryland, 1 LBGE
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  • nolaegghead
    nolaegghead Posts: 42,102
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    213F
    ______________________________________________
    I love lamp..
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  • GrillSgt
    GrillSgt Posts: 2,507
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    Davidevan23 said:
    Thanks. I'll give that a shot. I don't have a Cast Iron Dutch Oven, but I do have a heavy duty, restaurant quality stainless steel pot. Will that work?
    Sure will.
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  • fishlessman
    fishlessman Posts: 32,776
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    you just need a light simmer, start with 300 and adjust up or down in regards to the simmer
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • poster
    poster Posts: 1,172
    edited July 2017
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    nolaegghead said:
    213F

    I figured from you, you would have at least taken into consideration his elevation, not to mention a simmer would be preferred over a rapid boil, that is if water or chili can even be boiled in an egg.
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  • nolaegghead
    nolaegghead Posts: 42,102
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    poster said:
    nolaegghead said:
    213F

    I figured from you, you would have at least taken into consideration his elevation, not to mention a simmer would be preferred over a rapid boil, that is if water or chili can even be boiled in an egg.
    I did.  Dissolved solids weigh in to this.

    https://en.wikipedia.org/wiki/Boiling-point_elevation

    ______________________________________________
    I love lamp..
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  • poster
    poster Posts: 1,172
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    nolaegghead said:
    poster said:
    nolaegghead said:
    213F

    I figured from you, you would have at least taken into consideration his elevation, not to mention a simmer would be preferred over a rapid boil, that is if water or chili can even be boiled in an egg.
    I did.  Dissolved solids weigh in to this.

    https://en.wikipedia.org/wiki/Boiling-point_elevation


    Ah, forgot about the salt, but what about the beans?
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  • CtTOPGUN
    CtTOPGUN Posts: 612
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    poster said:
    nolaegghead said:
    poster said:
    nolaegghead said:
    213F

    I figured from you, you would have at least taken into consideration his elevation, not to mention a simmer would be preferred over a rapid boil, that is if water or chili can even be boiled in an egg.
    I did.  Dissolved solids weigh in to this.

    https://en.wikipedia.org/wiki/Boiling-point_elevation


    Ah, forgot about the salt, but what about the beans?
    It said chili! Not stew...
    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot

     BBQ from the State of Connecticut!

       Jim
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  • GrateEggspectations
    GrateEggspectations Posts: 9,310
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    GrillSgt said:
    That would depend on if you want to go start to finish on the egg or simply finish. I prefer option 2. Have everything cooked and in the cast iron dutch oven and then go uncovered to the egg indirect at a fairly low temp, say 250-275. Don't use fruit woods. I've been partial to pecan lately but a chunk of hickory or a couple of oak would also do. Stir fairly often to distribute the smoke flavor if that's what you're after. Maybe 2-3 hours. It's quite forgiving and just depends how smoky you want. Give us a report.
    Love hickory smoke in my chili.
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  • GrillSgt
    GrillSgt Posts: 2,507
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    Yeah I'm not one to diss on hickory. You just have to be careful with it. A little dab'll do you.
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