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Kenny G's Chili

GrillMeister
GrillMeister Posts: 1,608
edited November -0001 in EggHead Forum
KennyGChili.jpg
<p />I decided on Kenny G's chili based on the amount of time I had to make it today at the neighborhood Chili Cookoff. I seasoned my new Lodge Dutch Oven yesterday and it was the inaugural dish for it in my small BGE. We started off at 9:30 this morning and it was a chilly 29 degrees, but that did not deter 14 entrants to the cookoff. It was a great time watching football, cooking chili, and drinking home brew from two neighbors, plus a keg of Live Oak Ale from a local brewery.[p]We did not place, but interestingly enough, folks came back for seconds and soon the dutch oven was empty. It was very different from everyone's Texas Style Chili, but the flavor was fantastic and I liked the beans in it. I think there should have been a "First Empty Pot" award, but such is life. It was a blast and lots of neighbors were amazed at the BGE and the thought of smoking chili.[p]Kenny G's recipe simply rocks and I'll do it again after I try the others recommended. [p]Thanks again to all for their help and recommendations. Chili on the egg is now the beans![p]Chili_Cookoff.jpg[p]The white arrow points to the only egg at the cookoff.[p]GrillMeister
Austin, TX

Cheers,

GrillMeister
Austin, Texas
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Comments

  • Hammer
    Hammer Posts: 1,001
    GrillMeister,
    Look's like a great party! Glad you, and apparently the folks liked the Kenny G's Chili! You'll place next time!
    Hammer

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  • djm5x9
    djm5x9 Posts: 1,342
    GrillMeister:[p]Coincidently, I made some of Kenny G's chili myself today. I deviated a bit and used some chipotle adobo sauce for heat and it worked out well. Nice recipe that will go into the "regular" file.
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  • RRP
    RRP Posts: 26,135
    GrillMeister,
    I've always heard of regional preferences and I respect them - but what is the Texas lore behind not using beans in chili? Beans are Mexican or Tex-Mex and personally beans add so much to that dish that I don't understand the reluctance.
    When I was in college in Missouri in the 60's there was a tavern which catered to all age students and it served the damnest chili - the beans were cooked in one pot and the meat in a separate. They were typically always served together but the owner always said that was in case a Texan stopped by. That meat was greasy, but man was that chili good...and by the time you came of age the beer to wash it down tasted even better!
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  • WooDoggies
    WooDoggies Posts: 2,390
    RRP,[p]Beans is good.[p]If there were such an award, I'd give you the "best post of the day" award.... [p]And there are a lot of great posts today.[p]:~)[p]John

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  • GrillMeister
    GrillMeister Posts: 1,608
    djm5x9,[p]I deviated too, I floated two chipotles and a whole jalepeno and the heat it created a very smooth afterburn. I also used Jamaican Firewalk and the flavor was noticeable and tasty combined with the hickory smokey flavor. Hmmmm Good.

    Cheers,

    GrillMeister
    Austin, Texas
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  • GrillMeister
    GrillMeister Posts: 1,608
    RRP,[p]Yeah, I think the beans were held against me, but what the heck, I like em and I made the chili first for me. It still made me feel good that it disappeared quickly.

    Cheers,

    GrillMeister
    Austin, Texas
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  • Unknown
    Unknown
    GrillMeister,[p]
    Where can I get a copy of this recipe. I love chili and I love dutch ovens.[p]Thanks,[p]Brian
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  • GrillMeister
    GrillMeister Posts: 1,608
    Hammer,[p]Thanks! It was a good time and I think we'll have some more new folks at the Texas Eggfest thanks to the chili.[p]I'm looking forward to the next cookoff. I'm going to try some other recipies, but this one will be used again.

    Cheers,

    GrillMeister
    Austin, Texas
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  • Steve-B
    Steve-B Posts: 339
    RRP,[p]I actually saw an explanation yesterday on Food Network. It was a program hosted by Patrick Duffy on Texas food. The first chilli cook-off was hosted by a Texas newspaper man that didn't like any extras. It became Texas style chili, without beens. I forget all the details, I am sure someone was paying more attention than I was. Maybe they can fill in the blanks...[p]Steve-B
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  • GrillMeister
    GrillMeister Posts: 1,608
    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.

    Cheers,

    GrillMeister
    Austin, Texas
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  • Steve-B
    Steve-B Posts: 339
    Steve-B,[p]After a little of quick research it looks like Patrick Duffy and I were wrong. Gasp---me wrong no surprise, Patrick wrong = end of world???LOL. Anyway it looks like the first chilli cookoff was actually 15 years earlier at the Texas State Fair. Here is a link on the brief history of chilli, including the bean debate:
    [ul][li]Brief History of Chilli[/ul]
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  • Topo Gigio
    Topo Gigio Posts: 98
    GrillMeister, who or why is it called Kenny G's Chili? Just curious. Also, anyone ever put pulled pork in Chili? Does it work? Thanks.
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  • Colonel Pork Butt
    Colonel Pork Butt Posts: 59
    GrillMeister,
    Dont you just love that dutch oven!? picked one up with a gift certificate last year, it's so awesome. [p]I also did some chili over the weekend, added a bunch of pulled beef I did on the egg the day before, added nice meaty texture.[p]I see your the minority in Texas! You'll get them straightend out i'm sure![p]greg
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  • tn slagamater
    tn slagamater Posts: 623
    Topo Gigio,Kenny G is a long time Egghead and usually cooks his chili at Eggtoberfests. He lives around Chicago, I think. Not the same guy who plays the saxaphone !

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  • TRex
    TRex Posts: 2,714
    GrillMeister,[p]Lookin' good, Ed. Can I convince you to do a batch of chili at the Texas Eggfest??[p]BTW I think I may have convinced two more people to come in May, and at least one is thinking seriously about buying an Egg.[p]Jason
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  • GrillMeister
    GrillMeister Posts: 1,608
    TRex,[p]Sounds good to me. I'll bring the small over to the lake just for some Kenny G's Chili. It was pretty darn tasty. Next time I will get a whole bowl first.

    Cheers,

    GrillMeister
    Austin, Texas
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  • GrillMeister
    GrillMeister Posts: 1,608
    Colonel Pork Butt,[p]Yep. I'm very happy with it. It works like a champ on the egg. I'll be using it again soon.[p]Cheers,[p]GrillMeister
    Austin, TX

    Cheers,

    GrillMeister
    Austin, Texas
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  • ShortRib
    ShortRib Posts: 180
    GrillMeister,
    You would have won if you used the chicken chili recipe!
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  • GrillMeister
    GrillMeister Posts: 1,608
    ShortRib,[p]Yep, probably, but I did not have 8 hours for the cook till judging. We had 4 hours to make the chili if we showed up on time. I am gonna try the chicken chile recipe as soon as I get back from ice fishing in Minnesota.[p]Cheers,[p]GrillMeister


    Cheers,

    GrillMeister
    Austin, Texas
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