Chili cook off, using the EGGfest Chili recipe with a twist/Dizzy Pig

Matthewlake22

I have entered into my first Chili cook off. I'm going to use the EGGfest Chili recipe with a twist. Here's what I'm thinking of using: 6 ounces applewood-smoked bacon (about 7 slices) 2 cups diced yellow onions 2 cups diced celery 2 tablespoons minced garlic. Fresh 2 pounds ground chuck 80%\20% 1⁄4 cup Dizzy Pig Dizzy Dust (I love this stuff) 1⁄4 cup chili powder 2 tablespoons ground cumin 1 teaspoon ground cinnamon 2 tablespoons unsweetened cocoa powder 2 teaspoons dried oregano 11⁄2 cups beef stock 2 (28-ounce) cans diced tomatoes 2 (14-ounce) cans pinto beans, drained and rinsed 1 (14-ounce) can kidney beans, drained and rinsed 1 (14-ounce) can cannellini beans, drained and rinsed 1 tablespoon balsamic vinegar Texas Pete sauce 2 chipotle peppers in adobo Grated Cheddar cheese, thinly sliced scallions, and sour Cream- for toppings. Anything I'm missing? I'll post pictures of the cooking of the chili tomorrow.

Matthewlake22

Cook off is today! I'm starting the morning (10 hrs from finish) by putting my 2 cups of BGE pecan chips in water to soak.

Egghead_Daron

Looks like it's gonna be a good pot of chili. Good luck at the cook off! Just my opinion, but I don't ever soak my wood chips or chunks. I don't think it is necessary.

Matthewlake22

Egghead_Daron said:

Looks like it's gonna be a good pot of chili. Good luck at the cook off! Just my opinion, but I don't ever soak my wood chips or chunks. I don't think it is necessary.

No kidding, you get the same amount of smoke?

Egghead_Daron

Yep. I personally think I get a better tasting smoke dry than wet. If I am doing a short cook and want smoke I use chips. I usually spread them all through the lump so I get a continuous light smoke. If I am doing anything for any amount of time at all, I use chunks. I honestly hardly ever use chips at all anymore.

rtt121

Most here will tell you they don't soak their chips.

Google it there is evidence it does not much at all

Wolfpack

Sounds good- I like to smoke a chuckie and cube for the chili. I like the texture it adds having both ground and chunks of beef.

Matthewlake22

Roasted my garlic 375 degrees for 45 min. More than I needed but will freeze the extras for other meals. Added oil then bacon Removed bacon, added all other ingredients More to follow

Matthewlake22

Called an audible, decide to continue to smoke the chili with direct heat. My 5 quart dutch oven was very full thought that it might help cook it down a little. Making sure to stir every 15 min.

Chubbs

Lookinggood so far. Making a batch tomorrow

Matthewlake22

First Place

Wolfpack

Nice- must have turned out well. What did you think?

jls9595

congrats!

Holepuncher

You da man!

Mr Holloway

Congrats

Looks like a tasty recipe

Great job!!

 Shane

Sundown

Matthewlake22 said:

Egghead_Daron said:

Looks like it's gonna be a good pot of chili. Good luck at the cook off! Just my opinion, but I don't ever soak my wood chips or chunks. I don't think it is necessary.

No kidding, you get the same amount of smoke?

Steam and smoke are two different things.

No need to soak your chips when you cook on the Egg.

Matthewlake22

Wolfpack said:

Nice- must have turned out well. What did you think?

Wish I would have used/had a bigger dutch oven. It tasted great. I would differently do it agin. The smoke flavor was great. Using the Dizzy Pig rub set it apart without being to much spice.

bdollens

I think I will try this chili this weekend. Looks good!

henapple

Do you have the website recipe I can print?

Matthewlake22

henapple said:

Do you have the website recipe I can print?

Try this site http://site.outdora.com/blog/eggfest-chili-compliments-big-green-egg-871.html