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Does egged chili...
really make that much difference? I've got a batch on the stove top now and thinking of sticking it on the egg.
not unless you keep the top off the chili pot. you can use a few wood chips to add flavor too.
Absolutely, it makes a difference with chili. As stated below, take the lid off and add a chunk of smoking wood. Every Hour or so, stir the film that accumulates on the top back into the chili. Also, on the half hours, add a little more chili powder. This will add a layered depth of flavor that I have not found by any other method. The complexity will astound you.
Hope this helps,
Ross in Ventura
I leave the top off and don't add wood it gets enough smoke with the lump.
oooh i like the add chili powder idea!
I recently did a batch started on the stove and then placed in large with tjv spider ring low position. Also an inverted plate setter with a spacer between the setter and pot works. LEAVE the top off for better flavor.
Chili, Beef, Beans, Richard Fl
This recipe is a blend of different ones, from KennyG, Egret, Blue Smoke and The Skyline Chili Chain Miami, '70's and my own ideas.. Thanks to all.
3 1/4 Lbs Chuck, Ground Twice Course
2 Lbs House Brand (Publix) Mild Sausage
3/4 Lb Bacon, Thick Cut, Hormel, Black Label, Diced
5 Cups Onions, White/Red, Chopped
2 Cups Bell Peppers, Yellow, Chopped
3 Tbs Garlic, Fresh Crushed
2 1 3/8 Ozs Pkg Old El Paso Chili Seasoning
1 12 Ozs Can La Costeña Chipotle Peppers in Adobo Sauce, Pureed
9 Cups Fresh, Tomatoes, Pureed
1 28 Ozs Can Diced Tomatoes
1 14 1/2 Ozs Can Diced Tomatoes
1 10 Ozs Can Rotel, Hot
2 4 1/2 Ozs Can Old El Paso Chopped Green Chili
2 Tbs Indian River Pepper Blend
2 Tbs Indian River Seasoning Salt
1 Bunch Cilantro, Chopped
2 Tbs Cocoa Powder, Hot, Godiva
2 Tbs Cumin, Ground
2 15 1/2 Ozs Can Red Kidney Beans, Habichuelas Colorado
2 15 1/2 Ozs Can Pink Kidney Beans, Habichuelas Rosada
1 Stick Butter
2 Tbs Worcestershire sauce
1/2 Cup Red Wine, Cabernet Sauvignon
Use Broth if dry:
2 14 Ozs Can Beef Broth, Swanson
Applewood Chunks & Hickory Chips
9 Quart Dutch Oven
1 Because of a time constraint the meat, and everything was done on the stove. After everything was in the DO and boiling, I placed in BGE.
2 Take a 9 quart dutch oven and cook the beef, sausage and bacon in the pot stirring every 5-10 minutes, covered, about 25 minutes. When done, remove and drain.
3 Take the onions, bell peppers and garlic and sauté until translucent.
4 Add the tomatoes and remaining ingredients except beans and beef broth, and bring to a boil. Add the meat back into the pot and stir. Add the spices and stir until blended. Now add the beans, drained.
5 The Large BGE had been set with a tjv spider, high position, direct and the temperature was 350°F. for the first hour. Then dropped to 275°F for the last 3 hours, It is still cooking 4 hours later. Maybe I will shut down the BGE after 6-7 hours and leave the dutch oven over night. Sounds like a plan! Had some applewood pieces and hickory chips for flavor.
6 Been cooking for 4 hours and still going. Added the beef broth and liquid from the beans toward the end as I needed to keep the chili moist.
7 After 6 1/2 hours on the BGE, I added a second can of beef broth, left the Dutch Oven on the BGE and shut the entire system down. Went to the SPA and decided I will deal with this situation in the AM. Good Night Richard. Just got up and checked the pot, still warm and the BEST chili I have made in 40+ years.
8 Am serving with raspberry cornbread muffins.
Yield: 9 Quarts
Preparation time: 1 hour
Cooking time: 4 hours
Beef, Dutch Oven, Main Dish
Source: BGE Forum, Richard Fl, 2008/01/18
Had a few stray tamales from a cuban restaurant the other day, so I tossed them in to add flavor and thickness with the masa.
I usually do the browning of the meat on the egg as well, then add any of the veggies I want to soften, then bring it inside where I've got all the other ingredients ready to dump in. Much better flavour than the old chili I used to make. Egret's Cow Lickin' Chili is the only recipe I use any more.
Oh yeah, it makes a difference. That's the only way we cook chili now. Lately we have been alternating between Egret's chili and ChefRD's BBQ Chili. Both are outstanding.
Aiken, SC. and
Fancy Gap, Va.
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