Chili Recipi

Deadskins

Anyone have a great, award winning chili recipi? Last year, I got one from ShortRib, made a few changes, and won our office building contest. I am either defending with my current one or a new one. See below for the current one.[p]Thanks in Advance,[p]Southwestern Chicken Chili Recipe[p]As passed down from ShortRib of the Big Green Egg forum. Slight modifications and Egg method by Ranny Reynolds.[p]In a crock-pot or a stew pot on your Big Green Egg, place and stir:[p]Big Green Egg Method
http://biggreenegg.com/
Prepare your Egg for a long, slow cook of 10-12 hours using the indirect method, with or without your favorite smoking wood.
Use your favorite pot (but not the one your spouse got for a wedding present).
A 7-½ quart pot holds exactly two portions of this recipe.
Fill the pot with ingredients and place pot on plate setter with pot top ¼ open.
Cook at 200 degrees in your Egg.[p]Ingredients
2-3 lbs whole, boneless, skinless chicken breasts (I use fresh, but you can use frozen)
2 16 oz. cans black beans (include the juice too)
2 16oz. cans diced tomatoes (Mexican style if possible, with or without green chilis)
1 16 oz. can yellow corn (do not include the juice)
1 green pepper chopped
1 small/medium white or yellow onion
*the secret ingredient: 1 pack taco seasoning (El Paso, preferably)
crushed red pepper to taste, "don't be bashful"
Texas Pete hot sauce- use about 1/3 of a 6 oz. jar (approx. 5 "glubs" when you shake the bottle! that is my technical term)
garlic powder- approx 1-2T
chili seasoning- approx 2-3 T
cumin- approx 1-2T
fresh cilantro- use a bundle (it is sold that way) and chop up the leaves (throw out the stems)
jalapeno peppers -chopped/slivered (optional)[p]Use your judgment with the seasonings. Some of us don’t measure anything!
Cook for at least 8 hours in the pot. Once cooked, the chicken will obviously be very hot, but you need to pull it apart into bite-size chunks, or "shreds". It will not fall apart on its own! Return chicken to pot and cook another hour or three. [p]Final Test (besides taste): Stick a small spoon into the chili. If it falls down, it is not thick enough and the sauce needs to be cooked off. (If the spoon sinks, you may want to retrieve it before it dissolves.)[p]Serve it with sour cream and shredded sharp cheddar on top. Can also put tortilla chips on the side to dress up the presentation.[p]Ranny Reynolds

ShortRib

Deadskins,[p]Just made that again about a week ago. Did it in the dutch oven instead of a crock pot this time. Man is it good with that smoked flavor. I did modify it again by using the Tabasco Chipolte sauce to add even more of a southwestern flare, and it worked!!![p]Too bad I don't have a new chili recipe, but I am sure someone will submit something soon....

Hammer

Deadskins,
Maybe Kenny G will post his chile recipe. It's the best I have ever tasted. He did it at Eggtoberfest several years ago. It was fantastic! So Kenny, if you are lurking; put it on the site again!
Hammer

DobieDad

Hammer,[p]It's here.[p]http://www.biggreenegg.com/archives/2002/messages/52375.htm

Deadskins

DobieDad and KG,[p]Thanks, that looks like a real winner. I still like my other one but need to defend my title. So, I will use this one.[p]Ranny
Deadskins