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Chili recipe?

There was previous post about KennyG's chili recipe. Would anyone have that recipe handy and want to post it.[p]Thanks,
Sutallee

Comments

  • djm5x9djm5x9 Posts: 1,342
    Sutallee:[p]See the original thread . . .

  • Sutallee,
    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.[p]
    Have fun and enjoy,"[p]KennyG[p][p]

  • How would I find the original thread for future ref?

  • Car Wash MikeCar Wash Mike Posts: 11,244
    Scotty's Inferno,
    Hey, when did you change your handle? I wondered where you went. How is the jerky going? Any new cuts of meats or techniques? Still same stuff with me but I still need to get a dehydrator. [p]Mike

  • Wise OneWise One Posts: 2,645
    Sutallee, not easy but if you know the approximate date, you can go to the Archives (at the bottom of this page) and then select the time period where you thought it was. You can also Googlesearch the archives (you'll see it whjen you click on teh ARchives).

  • IMGP0737.JPG?dc=4675603988479232026
    <p />Car Wash Mike, I decided to get more creative about 9 months ago and scrapped "Borders". My friends call me Scotty and all my Lawn Ranger tools say Scotty, so...[p]As for jerky, I swear I've got it mastered for my tastes. I'm still using eye of round. I got a ProCom Guru for Christmas and combined it with the coffee can method and some extruded coconut for an unbelievable 19 hour 155 degree smoke. The meat was dehydrated and very smokey. I'm still enjoying it and ready to do it again.[p]I also got the Publix butcher to slice the eye of round @ 3/16" for me which was a great time saver.[p]I'm still egging many times a week and posting occasionally. Happy new year bro, Scott

  • djm5x9djm5x9 Posts: 1,342
    Sutallee:[p]If your goal is to find the recipe, Google "Kenny G' chili recipe + Big Green Egg" and it usually pops up. It may not be the same thread, but you will find the recipe.[p]LOL, print that sucker and file it!
  • jake42jake42 Posts: 932
    Scotty's Inferno,
    Hey, been trying to purchase some of that extruded coconut. How good is it and where can I get some?[p]Thanks

  • jake42, The extruded coconut is harder to get than some of the ingredients in that tandoori chicken recipe below! I got mine by joining in with locals to buy a bunch directly from Kamado. At this point, I only use it for cold/warm smoking. [p]How good is it? That's not easy to answer. It's tough to light, but a mapp torch does it fine in about 1 minute. It's also slower to spread and come up to temps initially. Conversely, it's tough to put out, so it's good for low n slows. The aroma is unique. Very mild and not like anything else.
    Scott

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