Over-The-Top Chili

JohnnyTarheel

Ready for the egg....

Meat ready to chop



Add meat to DO

It was really good. Did not add any extra smoke. Entire process took about 5 1/2 hours at 275 indirect. Thanks for looking...

pgprescott

Oh hell yeah! 

northGAcock

My man Johnny. Gawjus.

KiterTodd

Looks great.

It's been a while. I'm due to make it again.  Thanks for the reminder.

bgebrent

That looks great!

bluebird66

That looks great!

bubbajack

That looks great! Something else I need to try. Thanks for posting.

Blues2

That's a great idea, I'll have to try that method.

TN_Egger

Great!

ryantt

I keep seeing these over the top chili cooks being done, what it the advantage? My guess is you get a more Smokey flavor on the beef but am not positive.  At any rate your cook looks so tasty.    

SurfingEgg321

I need to know what went into the dutch oven to start with

JohnnyTarheel

ryantt said:

I keep seeing these over the top chili cooks being done, what it the advantage? My guess is you get a more Smokey flavor on the beef but am not positive.  At any rate your cook looks so tasty.    

@ryantt Thanks.... yeah the chili as a whole does get that smoke flavor.  I really like the meat being cooked this way then chipping and adding to the other ingredients. 

JohnnyTarheel

SurfingEgg321 said:

I need to know what went into the dutch oven to start with

@SurfingEgg321 You just make your favorite chili recipe and add the meat after cooking on top. 

mEGG_My_Day

JohnnyTarheel said:

SurfingEgg321 said:

I need to know what went into the dutch oven to start with

@SurfingEgg321 You just make your favorite chili recipe and add the meat after cooking on top. 

What @JohnnyTarheel said.

I have used @EggObsessed recipe to great results.  Just eliminate the brisket and add a giant meatball of ground chuck and ground pork over the top.  Also, I like to put some of the seasoning in the meatball, with the rest going in the Dutch oven.

https://eggheadforum.com/discussion/1163323/award-winning-smoked-brisket-chili-served-at-salado-after-party-2014

Komokaegger

Don’t you find the chilli a bit fatty with the meat dripping into the pot or are you using lean ground?

RRP

Komokaegger said:

Don’t you find the chilli a bit fatty with the meat dripping into the pot or are you using lean ground?

Know fat, know taste.
No fat, no taste.

JohnnyTarheel

Komokaegger said:

Don’t you find the chilli a bit fatty with the meat dripping into the pot or are you using lean ground?

@Komokaegger

I used 80/20 for this. I was prepared to scoop some grease out if needed before I added and stirred in the meat. But I didn’t need to do that and what was there added to flavor. 

Komokaegger

I’ll have to give that a try. Did a meatloaf last weekend... maybe cook a loaf over the chilli and break that up into it. Thanks for sharing this. 
@RRP
I get the no fat reference. But some around here are leary on fat if you know what I mean

RRP

Komokaegger said:

I’ll have to give that a try. Did a meatloaf last weekend... maybe cook a loaf over the chilli and break that up into it. Thanks for sharing this. 
@RRP
I get the no fat reference. But some around here are leary on fat if you know what I mean

When you said "but some around here" I got it. I hope those "some" don't get side ways with you and your enjoyment of egging. To date I have known 4 former eggers who had to sell their eggs because SWMBO, or his daughters couldn't stand the:
grease
smoke
texture
et.al.

NDG

@JohnnyTarheel this looks interesting - was your meat ball 2.5 LBS? I believe thats what Kelleys recipe calls for in brisket weight, but that is cooked already . . so maybe 3 lbs raw meat ball ? Also, what ratio of Ground Chuck vs Ground Pork would you suggest?   

EDIT:  doing this for neighboor fam who has split house with COVID . . no time to smoke a brisket, so debate for me is smoke a Tri-Tip & add . . or this "meat ball over top" and add . . thanks. 

JohnnyTarheel

@NDG    I used about 2 1/2 lbs 80/20 ground chuck. If I did sausage I would switch out about 1/2 lb of the chuck.  This was so easy and so good...

NDG

Here we go !!

caliking

NDG said:

Here we go !!

i dig the dedication to egging on a snowy day

caliking

Sounds like a fine day of egging @JohnnyTarheel

ryantt said:

I keep seeing these over the top chili cooks being done, what it the advantage? My guess is you get a more Smokey flavor on the beef but am not positive.  At any rate your cook looks so tasty.    

Smoke flavor will depend on how much wood you add in the mix. IMO, the advantage is getting those roasty meat drippings in the chili, instead of losing them to the coals. 

Mattman3969

I’ve started making the meat balls thinner and longer to give the meat more exposure to the rub and the smoke. 

NDG

Verdict: very good . .  but I really missed those soul satisfying brisket bites

Mark_B_Good

@JohnnyTarheel and @NDG

Did you or could you guys close your lids with the grid raised that high?  I might try this for superbowl sunday ... we were planning on cooking chilli in the Instant Pot .... but now you got me thinking.

How long did the bean sauce and beef ball cook for before you crumbled the mince into the dutch oven and called it a day?  I assume the beans were not cooked (raw) when you put them in the BGE?

Elijah

I cooked this yesterday following the Salado brisket chili recipe besides swapping the meat for ground chuck. Got everything in the DO around 2 and ate at 6. I let the meat go to 150 before crumbling it and putting it in the chili. I used canned beans. I have the adjustable rig from CGS and the DO sits on the lower grid and I put the regular grid right on the pot. Indirect. Hope it helps! 

NDG

@Mark_B_Good

First, the BGE lid closes fine, D.O. on platesetter w/ legs up, rest grid directly over the dutch oven (as seen in pic above)

Second, pintos just drained/rinsed and included in chili before initial boil.   

Third, I followed the normal salado "award winning brisket chili" recipe doing everything inside (hence bean comment above), including the boil part then brought it to BGE for the simmer part w/ meat ball up top.  Seasoned ~2.75 lb meat ball (combo of ground pork & 80/20 ground beef) with D.P. cow lick, formed ball, seasoned the outside of ball again.  BGE temp was somewhere around 275F, added cherry chips and a peach chunk . . pulled everything back inside after the Meat Ball was IT of ~155, crumbled meat in chili, & let simmer in house with lid on for another hour or so.  Total time (after initial boil) was something like 4 hours (including last hour in the house with lid on).  I didnt keep track of time closely, so I could be off on that 4 hour estimate, I paid more attention to the IT of the MeatBall and how far the chili was reducing. 

It was better the next day . . and it was damn good . . GOOD LUCK.

EDIT: you said "bean sauce" which made me LOL . . I bet the texas folks do not approve.
   

NDG

Also, this was first batch of Chili I have made using chili spices from PENDERYS . . I used Top Hat . . I am now a believer.

Thatgrimguy

NDG said:

Also, this was first batch of Chili I have made using chili spices from PENDERYS . . I used Top Hat . . I am now a believer.

Yeah, that chili powder is special!!