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Over the Top Chili

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Yno
Yno Posts: 529
in EggHead Forum
I have read about this for a long time, and finally made it two weeks ago. Unfortunately, I had company, so had very little left over. So I made it again this weekend. Nine quart Dutch oven, so I have a few meals left! It is the best chili I have made, and it will definitely become a regular item on the Egg.

The basic ingredients without the meat.

Raw meatball and 15 hour sous vide chuck.

A few hours later the meat is ready to be shredded and added.

All that juicy goodness in the pot, awaiting the meat.

Ready for service. YUM!
XL BGE in San Jose, CA. Also a Pit Barrel Cooker, a Cal Flame P4 gasser, and lots of toys including the first ever Flame Boss 300 in the wild. And a new Flame Boss 500.
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  • Griffin
    Griffin Posts: 8,200
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    Man, that looks good. I've really got to try that one day.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • RRP
    RRP Posts: 25,930
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    Looks great! BTW chili freezes quite well. I never call it left over...I call it make ahead!
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  • Stormbringer
    Stormbringer Posts: 2,139
    edited December 2019
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    Griffin said:
    Man, that looks good. I've really got to try that one day.

    Nearly 8,000 posts, a food blog, some great Egg-ing history and you're still to pop your OTT chili cherry? Go for it, it's great for winter. I can spam you with pics of my OTT chili if that helps. :D
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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