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Best Chili Recipe?

brock9281
brock9281 Posts: 64
in EggHead Forum

Breaking in a Lodge CI DO (7qt) on the LBGE this weekend and would like input on a great chili recipe that does not have a million ingredients and does not require me to smoke a butt or brisket the day before. Also, I'm thinking I go with PS legs up at 350 and maybe place a couple of bolts under the DO being that it's flat bottomed and would be best to get some air underneath...am I right?

My guests thank you for the help!

Atlanta, GA
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Comments

  • SkinnyV
    SkinnyV Posts: 3,404
    Look up @SGH‌ threads. ;)
    Seattle, WA
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    edited November 2014
    This one is my favorite:

    I have sub'ed a few different steak rubs for the cow lick and I can't really tell a difference.  

    I haven't tried it but heard good things about this one:

    If you have plenty of space, I would just go plate setter legs up+grid+dutch oven on the grid.  If it is too big then put it on the plate setter with some spacers.  Although...Dr. BBQ just goes direct the entire time.  I think either way is fine but if you are going direct just have to keep an eye on it so bottom doesn't burn.

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Carolina Q
    Carolina Q Posts: 14,831
    If you find a good one, please post it! I tried Egret's cow lickin'... once. Left out half the hot stuff and it was still too spicy for me. Found a Texas Red recipe too. Not bad, but seemed somehow lacking. Maybe it just needed beans. And no, I did not add beans to this one. Just seemed WRONG. :)  Mickey sent me a packet of Cin-Chili mix. As he requested, I even tried it without beans... before I added them. I have my own scratch recipe too.

    All of these are decent, but none really make me crave a second bowl, ya know? Still looking.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • tarheelmatt
    tarheelmatt Posts: 9,867
    Pretty broad question that will yield broad results... You really have to know what you and your peeps like and go from there.  So many varations.  
    ------------------------------
    Thomasville, NC
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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
    Beans or no beans?  [Wait for it . . . .]
    It's a 302 thing . . .
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  • brock9281
    brock9281 Posts: 64

    Ground beef (maybe sausage too), tomatoes, onions, spices, etc....and yes, beans

    Atlanta, GA
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  • gdenby
    gdenby Posts: 6,239
    Prob'ly more fuss than you want, but check out the recipes from the annual Terlingua chili competition. One of the winners was the lady who make the "Cin-Chili" mentioned above.

    One thing you'll notice is that most of the winners have a couple of different spice "dumps" during the course of the cook. Various common items like garlic and onion change flavor while cooking, and others can fade away. Adding the spices a couple of times builds up many flavor variations, and makes sure some flavors are at their peak.

    FWIW, I've tried several commercial chili powder mixes. My preference has been Mexene. For me, that and some fresh ground cumin is a good quick and easy.
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  • Walt2015
    Walt2015 Posts: 583
    Don't know if this is allowed in here but we cook a lot of variations off of The Pioneer Woman's chili recipes. There's one with ground beef , chorizo and chipotles Lor a white chicken chili with fire roasted jalapeños and poblanos. I've done both and egg with little changes here and there and all turn out awesome.
    Memphis, TN ----> Chattanooga, TN
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  • brock9281
    brock9281 Posts: 64
    Should I use enamel DO or CI? Heard chili in the CI can taste like metalic due to tomatoes. What else can be cooked in CI DO? Debating on returning CI DO for Enamel DO....one beter than other?
    Atlanta, GA
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  • fishlessman
    fishlessman Posts: 34,597
    brock9281 said:
    Should I use enamel DO or CI? Heard chili in the CI can taste like metalic due to tomatoes. What else can be cooked in CI DO? Debating on returning CI DO for Enamel DO....one beter than other?
    i get that metallic taste but its probably more to to how i cook than anything, chili takes me all day to cook where others have the job done in an hour or two. another plus for enamelled  is that an enamelled can store the chili in the fridge in the same pot. if i was cooking a big potroast though, my go to would be a regular dutch cast iron and not the enameled
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • KiterTodd
    KiterTodd Posts: 2,466
    brock9281 said:
    Should I use enamel DO or CI? Heard chili in the CI can taste like metalic due to tomatoes. ...
    DOH!  Can anyone else verify this?  It's going on my Christmas list this year but not if I have to watch what I cook in it.  I had heard that you shouldn't cook acidic foods in aluminum, but didn't know about CI.

    Please advise.  Inquiring minds...
    LBGE/Maryland
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    http://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html

    see #7

    credit @CPARKTX‌ previous thread
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  • KiterTodd
    KiterTodd Posts: 2,466
    theyolksonyou said:
    http://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html

    see #7
    hmmm, seems to confirm it.  Okay for short cooks, but not long simmers.

    LBGE/Maryland
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  • JRWhitee
    JRWhitee Posts: 5,678
    I have cooked chili in my DO and it tastes fine, but I only simmer it for an hour or so.

                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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