Smoked Chili

Unknown

Several years ago I got a smoked chili recipe from the forum that contained chocolate chips and wine and you smoked it in the BGE. I believe someone from Texas submitted it. Does anyone remember it and have a copy of it or know where to find it?

Fidel

David Bailey,[p]egret's chili uses cocoa powder and red wine, it may be the one you are looking for. It is really good.[p]Egret's Cow Lickin' Chili[p]Ingredients :
Olive Oil
1.5 lb ground Chuck
1 lb Italian Sausage (casing removed)
2 cups Onion (chopped)
1 Green Bell Pepper (seeded and chopped)
2 Jalapeno Chiles (seeded and chopped fine)
1-2 Serrano Chiles (seeded and chopped fine)
1 Tbs Garlic (minced)
1 can (28 oz) Diced Tomatoes and liquid
1 can (15 oz) Diced Tomatoes and liquid
1 can Rotel tomatoes
2 cans (15 oz) Pinto, Dark Kidney, or Black Beans (drained)
3 Tbs Chili Powder
1 Tbs Ancho Chile Powder
1.5 Tbs ground Cumin
1 tsp Cocoa Powder
1 tsp ground Cinnamon
2 Bay Leaves
1 tsp Tabasco Sauce
1 tsp dried Oregano
3 Tbs DP Cow Lick Steak Rub
2 cups Beef Broth
1 cup Dry Red Wine
2-3 dried Chili Peppers (chipotle, ancho, etc.) to float on top
Salt and fresh ground Pepper to taste
Wood Chunks[p]Preparation:
Preheat your Egg to 350° with inverted plate setter (legs up).
Add 2 or 3 fist-sized chunks of wood to coals.
Place dutch oven in the egg on the plate setter and add 2 Tbs. olive oil.
Add the ground chuck and sausage (break up into smaller pieces with a wooden spoon).
Close lid and cook for about 1 hour, stirring every 10-15 minutes.
Remove dutch oven from egg, remove meat and drain on paper towels.
Wipe dutch oven dry with paper towels.
Return dutch oven to egg, add more olive oil and saute´ onions, green pepper, jalapenos,
and serrano(s) until limp. Add garlic and continue cooking for 2-3 minutes.
Add remaining ingredients and cook, uncovered, for about 2 hours (add water as needed
to prevent drying).
Remove bay leaves, dried chiles, correct seasoning and serve.
Note :
25
After the mixture starts to simmer, you can reduce the dome temperature to 300-325
degrees.

Spring Chicken

David Bailey,
The one you're talking about may be the late Kenny G's recipe. It's good. Texans, including my Sweetie, have made slight changes but pretty much stuck to the original plan. We love it.[p]As for "smoking" it, you can easily do that by throwing on a couple of chunks of your favorite smoking flavor but to tell the truth, the lump charcoal gives off a great flavor on its own.[p]Here's Kenny G's recipe. Good luck.[p]Spring "Chili Taster" Chicken
Spring Texas USA
_____________________________________________________[p]Kenny G’s Chili
1 large can (28 oz.) diced tomatoes and liquid. *(Muir Glen)
2 cans (14 oz. each) chili beans and liquid. *(Bush's, hot or mild)
1 pound ground meat or sausage (ground chuck, sirloin in any fat/lean combination) left over sausage, etc.) I used a 2:1 ratio of ground meat and spicy pork sausage at EggFest.
2-3 strips of bacon.
2-3 medium cloves of garlic run thru a garlic press.
1 large or 2 small onions, medium chop *(vidalia).
2 stalks cerery, small dice.
2 T. chili powder *(McCormick or something better).
1 T. ground cumin.
1/2 tsp. ground cinnamon.
1 squirt chocolate syrup or 1 T. Cocoa powder *(Hersheys, Swiss Miss).
Splash of balsamic vinegar.
Splash or Tabasco hot sauce or your favorite.
1 tsp. oregano.
2 T. BBQ rub *(Dizzy Dust, Lysanders, Bilardo Bros.).
6 0z. beef broth *(Swanson) or better yet, beer or fruity red wine.
1 large dried chili pepper (guarillo, california, pasilla, chipotle, scotch bonnet-(5 alarm).
Kosher salt and fresh cracked pepper to taste.
Wood chunks, I used Kiawe (Hawaiian mesquite) and pecan in ATL.
Preparation:
Preheat your Egg to 275-300º
Open tomato and bean cans and dump into appropriately sized "chili pot", deep Corningware cassarole dish, metal stockpot, cast iron dutch oven, etc.
Fry bacon extra crisp in a non stick skillet and crumble into chili pot.
Use bacon drippings to brown ground meat and sausage, seasoning with salt and pepper as you go. Halfway thru the browning process, add onions, garlic and celery. Drain grease and dump contents into chili pot. Float your dried peppers on top.
Add all remaining ingredients and stir thoroughly to incorporate well.
Cook on the Egg with smoking chunks, placing chilipot on a pizza stone or other "thermal barrier". This allows the chili to heat slowly and pick up more smoke flavor. Stir and taste every 20 minutes or so.
Monitor the chili temp with an instant read thermo or Polder. Remove the dried pepper when you have the heat you are looking for. At about 140º internal and/or 1.5-2 hours, remove the thermal barrier. With the pot directly over the heat now, it should come up to a boil in about 30 more minutes.
Serve with thinly sliced green onions and graded cheddar cheese on top, perhaps a dolop of sour cream also.
It will taste even better the next day when reheated from a refrigerated and not frozen state.
Freezing is OK, but something will get lost in the translation.
Eggers Notes:
If you prefer a "no beans" Texas chili, skip the beans while adding another 1/2 pound of meat and another 4 oz. of beef broth per batch. [p]_____________________________________________________[p]

Unknown

Fidel,[p]egret puts wine in his mouthwash and his oatmeal and his mashed potatoes for heavens sake! he owns a winery!