Wanting to cook a pot of chili .......

Memphis

Thought about cooking a pot (dutch oven) of chili on the Egg tomorrow.
Any suggestions or ideas, dos or don'ts ?????

Wise One

Memphis, KennyG has done some great chili in the past. Here is the one he did at EGGtoberfest03[p]EGGtoberfest03 Chili

Many of the "family" asked for my chili recipe and I'm at your service.EGGtoberfest03 ChiliHere's the base recipe. This will provide 4 hearty servings and willdouble, triple, and quadruple nicely for company and larger crowds. I made a triple
[p] Ingredients
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(14oz) 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 Tbs chili powder (McCormick is fine or something better)
1 Tbs 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 Tbs general purpose BBQ rub (Lysanders, Bilardo Bros, Dizzy Dust, etc)
6 oz 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



Preparation:
1 Preheat your Egg to 275-300°
2 Open tomato and bean cans and dump into appropriately sized "chili pot", deep Corningware casserole dish, metal stockpot, cast iron Dutch oven, etc.
3 Fry bacon extra crisp in a non stick skillet and remove and crumble into chili pot.
4 Use bacon drippings to brown ground meat or sausage seasoning with salt and pepper as you go.
5 Halfway through the browning process, add onions and garlic, drain grease and dump contents into chili pot.
6 Float your dried chili(s) on top.
7 Add in all remaining ingredients and stir thoroughly to incorporate well.
8 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.
9 Stir and taste every 20 minutes or so.
10 Remove the dried pepper when you have the heat you might be looking for.
11 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.
12 Serve with thinly sliced green onions and grated cheddar cheese on top.
13 It will taste even better the next day, of course.


Recipe Source
Author: Kenny Gajda (KennyG)

[p]