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Kelly's Epic Chili

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Comments

  • DoubleEggerDoubleEgger Posts: 11,923
    Very nice! Great cook. I've experimented with that recipe a little. I add about twice the liquid and cook it for twice as long. The flavors really blend well together with the added cook time. 
  • I love that recipe!! Best chili I've ever had.
    Biloxi, MS
    Guild's Grocery BBQ Team
    The Grocery Cart
    XL / Small Green Eggs
  • Looks great!  I really have to give this recipe a shot!  
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • johnnypjohnnyp Posts: 2,904
    thanks for sharing craig
    XL & MM BGE, 36" Blackstone - Newport News, VA
  • bgebrentbgebrent Posts: 16,468
    Very nice pot of grub. 
    Sandy Springs & Dawsonville Ga
  • northGAcocknorthGAcock Posts: 10,019
    @Jeremiah was nice enough to invite me for a nice big bowl or two of his. It looks outstanding Craig, and one would have to assume it is awesome. But how does one really know?
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • DoubleEggerDoubleEgger Posts: 11,923
    @Jeremiah was nice enough to invite me for a nice big bowl or two of his. It looks outstanding Craig, and one would have to assume it is awesome. But how does one really know?
    He was just hoping you'd bring wine. 
  • bgebrentbgebrent Posts: 16,468
    @Jeremiah was nice enough to invite me for a nice big bowl or two of his. It looks outstanding Craig, and one would have to assume it is awesome. But how does one really know?
    He was just hoping you'd bring wine. 
    He was hoping you'd bring good wine. FTFY
    Sandy Springs & Dawsonville Ga
  • I'd like to throw out there that this recipe is amazing with a crappy brisket. It's a great way to use up a failed brisket. 

    I almost feel like that beauty @Dyal_SC used is too nice!! 
    Biloxi, MS
    Guild's Grocery BBQ Team
    The Grocery Cart
    XL / Small Green Eggs
  • Great looking grub .....
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • lkapigianlkapigian Posts: 2,972
    Awesome Looking Chili !!

    Chili is just one of those things I struggle with, my achilles heel--seems I can follow a recipe to a T and still miss---then I can nail other things that some struggle with :s
    Visalia, Ca
  • smbishopsmbishop Posts: 1,966
    It is my go to recipe for sure!
    Southlake, TX.  And any chance I get,  @ Cowhouse Creek - Gatesville, TX
  • I hear it's really good. 
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. 
  • northGAcocknorthGAcock Posts: 10,019
    I hear it's really good. 

    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • bgebrentbgebrent Posts: 16,468
    I hear it's really good. 
    Might even win a cook off if you steal it. 
    Sandy Springs & Dawsonville Ga
  • JeremiahJeremiah Posts: 5,682
    I hear it's really good. 
    Award winning. 
    Slumming it in Aiken, SC. 
  • northGAcocknorthGAcock Posts: 10,019
    Craig, all jokes aside...that is a beautiful pot of chili. Had to get to the laptop to appreciate it. Nice work.
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • I held off all day. It's been tough. 
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. 
  • That looks amazing!!!
    Memphis, TN 
  • Dyal_SCDyal_SC Posts: 4,734
    Thx y'all!   =)
  • YukonRonYukonRon Posts: 12,240
    Beautiful cook. Making some myself this weekend. Thank you for sharing.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • SPRIGSSPRIGS Posts: 432
    lkapigian said:
    Awesome Looking Chili !!

    Chili is just one of those things I struggle with, my achilles heel--seems I can follow a recipe to a T and still miss---then I can nail other things that some struggle with :s
    I'm with you.  Chili is not strong point.  I finally came up with something last year after about 8-10 attempts that was not only serviceable but pretty darned good.  Can't find the recipe now!  Go figure.  I may have to try this one as it looks really good.  For those of you that have made it, any thoughts on including some chipotle peppers in adobo sauce?  I used that in my last few batches last year and they really added to the depth of flavor.  
    XL BGE
  • Dyal_SCDyal_SC Posts: 4,734
    SPRIGS said:
    lkapigian said:
    Awesome Looking Chili !!

    Chili is just one of those things I struggle with, my achilles heel--seems I can follow a recipe to a T and still miss---then I can nail other things that some struggle with :s
    I'm with you.  Chili is not strong point.  I finally came up with something last year after about 8-10 attempts that was not only serviceable but pretty darned good.  Can't find the recipe now!  Go figure.  I may have to try this one as it looks really good.  For those of you that have made it, any thoughts on including some chipotle peppers in adobo sauce?  I used that in my last few batches last year and they really added to the depth of flavor.  
    Honestly, if you make this recipe, I would leave it as is without putting in the chipotle. That might complicate the flavor. 
  • SPRIGSSPRIGS Posts: 432
    Dyal_SC said:
    SPRIGS said:
    lkapigian said:
    Awesome Looking Chili !!

    Chili is just one of those things I struggle with, my achilles heel--seems I can follow a recipe to a T and still miss---then I can nail other things that some struggle with :s
    I'm with you.  Chili is not strong point.  I finally came up with something last year after about 8-10 attempts that was not only serviceable but pretty darned good.  Can't find the recipe now!  Go figure.  I may have to try this one as it looks really good.  For those of you that have made it, any thoughts on including some chipotle peppers in adobo sauce?  I used that in my last few batches last year and they really added to the depth of flavor.  
    Honestly, if you make this recipe, I would leave it as is without putting in the chipotle. That might complicate the flavor. 
    Ok thanks!  Sounds good.  Think I will cut the recipe in half though as my wife doesn't like chili and the 2 kids still at home will maybe eat one bowl each.
    XL BGE
  • buzd504buzd504 Posts: 2,540
    Dyal_SC said:
    SPRIGS said:
    lkapigian said:
    Awesome Looking Chili !!

    Chili is just one of those things I struggle with, my achilles heel--seems I can follow a recipe to a T and still miss---then I can nail other things that some struggle with :s
    I'm with you.  Chili is not strong point.  I finally came up with something last year after about 8-10 attempts that was not only serviceable but pretty darned good.  Can't find the recipe now!  Go figure.  I may have to try this one as it looks really good.  For those of you that have made it, any thoughts on including some chipotle peppers in adobo sauce?  I used that in my last few batches last year and they really added to the depth of flavor.  
    Honestly, if you make this recipe, I would leave it as is without putting in the chipotle. That might complicate the flavor. 
    Nonsense.  I've made variants of this recipe a bunch of times, and chipotles in adobo make it even better.  Go easy though, depending on your audience, they get spicy quick.
    NOLA
  • SPRIGSSPRIGS Posts: 432
    For a half batch I was just thinking one pepper with a Tablespoon or so of adobo sauce.
    XL BGE
  • bgebrentbgebrent Posts: 16,468
    SPRIGS said:
    For a half batch I was just thinking one pepper with a Tablespoon or so of adobo sauce.
    Like your thinking.  He doesn't have a clue.
    Sandy Springs & Dawsonville Ga
  • <wipes drool from chin> delicious!
  • AcnAcn Posts: 2,541
    SPRIGS said:
    Dyal_SC said:
    SPRIGS said:
    lkapigian said:
    Awesome Looking Chili !!

    Chili is just one of those things I struggle with, my achilles heel--seems I can follow a recipe to a T and still miss---then I can nail other things that some struggle with :s
    I'm with you.  Chili is not strong point.  I finally came up with something last year after about 8-10 attempts that was not only serviceable but pretty darned good.  Can't find the recipe now!  Go figure.  I may have to try this one as it looks really good.  For those of you that have made it, any thoughts on including some chipotle peppers in adobo sauce?  I used that in my last few batches last year and they really added to the depth of flavor.  
    Honestly, if you make this recipe, I would leave it as is without putting in the chipotle. That might complicate the flavor. 
    Ok thanks!  Sounds good.  Think I will cut the recipe in half though as my wife doesn't like chili and the 2 kids still at home will maybe eat one bowl each.
    It freezes really well too, so make a full batch and freeze half of it.  We'll use 2 cup storage containers, works great to grab one for lunch at the office.

    LBGE

    Pikesville, MD

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