Chilli Grill Recipes

Big Papa

Would like everyone to post and show pics there favorite Chilli Grill Recipes.

Post the recipe to if you would


thanks

Chef C

JLOCKHART29

http://playingwithfireandsmoke.blogspot.com/1998/06/green-chili.html

This a link to Third Eyes web site for green chili

JCinGA

I hate to sound like a dummie but....what are Tomatillos?
Jim

Frank from Houma

Nuther good one. Cin Chili actually an eggcelent one.

JLOCKHART29

They are a small green fruit used in Mexican dishes

They re the ones at bottom of plate. Can get them at most grocery stores.

BENTE

Pie, Chili, Cornbread

When I got home last night there was nothing in the fridge but some suspect hot dogs and wilted carrots.... and after searching through the kitchen for a while, things weren't looking too promising for dinner. Opening the freezer, there it was ..... a quart of chili made a couple months back... and looking through the cupboards, there were fixins for cornbread. I like cornbread with chili and having remembered seeing a recipe for combining the two, I thought I'd wing it.


1/2 chopped onion
1 14 oz can creamed corn
about 1/2 cup of milk
1 cup grated sharp cheddar cheese
dollop of mayo (no eggs and couldn't think what else to use)
about 1.5 cups of yellow cornmeal
3 tsp baking powder



1 I started up the egg, put in the platesetter feet down, let the temp steady at 350, set the skillet pie on the setter, closed the dome and let it cook for about an hour until the cornbread got nice and brown.
2 Fill the bottom of a 12" cast iron skillet with about a quart of chili.
3 Mix well. Try to keep the mixture from getting too thick or too thin..... it should just pour out of the bowl.
4 Evenly pour over the chili and bake until brown on top.
5 Have a moment of silence for the greens, crack a PBR and eat.


Recipe Source
Author: posted by Woodoggies

Source: BGE Forum on 2008/07/15

egret

I've done this one at several fests :

Cow Lickin’ Chile
by John Hall (egret)


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 jalapenos (seeded and chopped fine)
1 Tbs. garlic (minced)
1 (28 oz.) can diced tomatoes and liquid
1 (15 oz.) can diced tomatoes and liquid
1 can Rotel
2 cans (15 oz. each) pinto or dark kidney beans (drained)
3 Tbs. chili powder
1.5 Tbs. ground cumin
1 tsp. cocoa powder
1/2 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

Preparation directions:

Preheat your Egg to 350° with inverted plate setter (legs up).
Place cast iron dutch oven on the plate setter and allow it to warm up.
Add 2 or 3 fist-sized chunks of wood to coals.
Add 2 Tbs. olive oil to dutch oven, then add the ground chuck and sausage (break up into smaller pieces with a wooden spoon).
Close lid and cook for 1-1.5 hours, stirring every 10-15 minutes.
Remove dutch oven from egg, remove meat and drain on paper towels.
When meat is well drained, spread it out on a large flat pan lined with foil.
Add another chunk of wood to fire, place grid on plate setter and put pan with the meat on the grid and smoke the meat for about 30 minutes.
Remove meat and grid and set aside. Return dutch oven to egg, add olive oil and sauté onions, green pepper, and jalapenos until limp. Add garlic and continue cooking for 2-3 minutes.
Add remaining ingredients and cook, uncovered, for about 2 hours.
Remove bay leaves, dried chiles and serve.