Chili

kilo

I have seen some posts in the past about Chili on a small egg. Could someone forward me a good reciepe? Do you use a cast iron pot on the egg? about how big of a pot will fit? with top off to get some smole flavor? I have never tried chili or stew and would like to.
Thanks!

badbruce

kilo,
Try this link
http://www.chili.org/recipes.html
You might a good recipe or two.
Hope this helps.
bruce

CampCook

kilo,
A ten Quart dutch oven just fits inside the small. It is best to find one without feet although you can get the feet to slip through the grate. [p]Chili comes out great. Also, consider fire roasting green chili pods on the grill.

kilo

badbruce,
Thanks for your help! Would you leave the top off the pot for a period of time to pick up the smoke flavor? If so how long?

kilo

CampCook,
Thanks for your help! I can't wait to try some.

RhumAndJerk

badbruce,
Take a look at the following recipes. I did a combination for a chili cook-off at work.
While I did not win, my chili sold out before anyone else’s did.[p]The concepts that they use plus cooking in an open Cast Iron Dutch Oven on the Small BGE, will work nicely. Since my Dutch Oven was not large enough for the amount that I wanted to make, I made the chili up the night before and the added more tomatoes and liquid in the crock pot the next day. Added some extra volume of spices if you do this. [p]Hope this helps,
RhumAndJerk

[ul][li]Terlingua International Chili Championship Winners[/ul]

RhumAndJerk

kilo,
Yes, leave the top off the entire cooking time.
R&J

Deadskins

See the recipe below. I recently used it to win our building chile contest.[p]Southwestern Chicken Chili Recipe[p]As passed down from ShortRib of the Big Green Egg forum. Slight modifications and Egg method by Ranny Reynolds.[p]In a crock-pot or a stew pot on your Big Green Egg, place and stir:[p]Big Green Egg Method
http://biggreenegg.com/
Prepare your Egg for a long, slow cook of 10-12 hours using the indirect method, with or without your favorite smoking wood.
Use your favorite pot (but not the one your spouse got for a wedding present).
A 7-½ quart pot holds exactly two portions of this recipe.
Fill the pot with ingredients and place pot on plate setter with pot top ¼ open.
Cook at 200 degrees in your Egg.[p]Ingredients
2-3 lbs whole, boneless, skinless chicken breasts (I use fresh, but you can use frozen)
2 16 oz. cans black beans (include the juice too)
2 16oz. cans diced tomatoes (Mexican style if possible, with or without green chilis)
1 16 oz. can yellow corn (do not include the juice)
1 green pepper chopped
1 small/medium white or yellow onion
*the secret ingredient: 1 pack taco seasoning (El Paso, preferably)
crushed red pepper to taste, "don't be bashful"
Texas Pete hot sauce- use about 1/3 of a 6 oz. jar (approx. 5 "glubs" when you shake the bottle! that is my technical term)
garlic powder- approx 1-2T
chili seasoning- approx 2-3 T
cumin- approx 1-2T
fresh cilantro- use a bundle (it is sold that way) and chop up the leaves (throw out the stems)
jalapeno peppers -chopped/slivered (optional)[p]Use your judgment with the seasonings. Some of us don’t measure anything!
Cook for at least 8 hours in the pot. Once cooked, the chicken will obviously be very hot, but you need to pull it apart into bite-size chunks, or "shreds". It will not fall apart on its own! Return chicken to pot and cook another hour or three. [p]Final Test (besides taste): Stick a small spoon into the chili. If it falls down, it is not thick enough and the sauce needs to be cooked off. (If the spoon sinks, you may want to retrieve it before it dissolves.)[p]Serve it with sour cream and shredded sharp cheddar on top. Can also put tortilla chips on the side to dress up the presentation.[p]Ranny Reynolds

kilo

Deadskins,
Thanks for the info, sounds great!!

badbruce

kilo,
I would follow the advise of someone with more experience with chili than I, RumandJerk for one.
I've just started doing chili & still learning. Then again I'm 56 & still learning about women.LOL

badbruce

RhumAndJerk,
I am fimilar with that site. Have yet to try their recipes.
Thanks for posting.
bruce