Chili Recipe

sambuca

Looking for ideas for a solid Dutch Oven Chili recipe. Any direction, suggestions, or ideas are appreciated. Thanks.

PineyWoodsBrewer

Same here! This is what I am planning for supper tonight. I have a chuck roast I plan on putting through the KitchenAide meat grinder with the coarse plate.

Any recipe advice would be right on time and greatly appreciated.
Rex...

Fidel

Do a search for Egret's chili. It is very good.

I omit/change a couple ingredients each time I make it, but all in all it is terrific just as written.

Celtic Wolf

GRIND IT!!!

Slow Smoke it and pull it.. Then use it in a chili recipe..

Think out of that box... Ok the recipe in the link does say grind it but....

JLOCKHART29

Hear you go. Easy and good! Can sub all beef for the deer.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=518019&catid=1#

elFloyd

One of my favorites is Kenny G's chili. I use a little less cinnamon and whatever BBQ Rub I happen to have on hand at the moment... but also try to use one low in sugar.

Here's his recipe. This will provide 4 hearty servings and will double, triple, and quadruple nicely for company and larger crowds.


1 large can (28 oz.) seasoned diced tomatoes and liquid.
2 cans (14 oz. each) chili beans and liquid - mild or hot or one of each.
1 lb. ground meat or sausage. (ground chuck, sirloin in any fat/lean combination, leftover sausage, etc. Use a 2:1 ratio of ground meat and spicy pork sausage.
2-3 strips bacon
3 medium cloves of garlic run through a garlic press.
1 large or 2 small onions, medium chop.
2 T. chili powder.
1 T. ground cumin
1/2 tsp. ground cinnamon
1 squirt Hershey's chocolate syrup or equivalent
Splash of Balsamic Vinegar
Splash of Tabasco sauce or your favorite
1 tsp. oregano
2 T. general purpose BBQ rub
6 oz. beef broth or better yet - beer or fruity red wine (use the cheap stuff)
1 large dried chili pepper - pasilla (wimpy) Chipotle (hotter) pequin hotter yet) Scotch bonnet or Habenero (five alarm)
Kosher salt and fresh ground pepper to taste.
Wood chunks

Preparation:

Preheat your Egg to 275-300

Open tomato and bean cans and dump into appropriately sized "chili pot", deep Corning Ware casserole dish, metal stockpot, cast iron Dutch oven, etc.

Fry bacon extra crisp in a non stick skillet and remove and crumble into chili pot.

Use bacon drippings to brown ground meat or sausage seasoning with salt and pepper as you go.

Halfway through the browning process, add onions and garlic, drain grease and dump contents into chili pot.

Float your dried chili(s) on top.

Add in all remaining ingredients and stir thoroughly.

Cook on the Egg with smoking chunks, placing chili pot 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.

Remove the dried pepper when you have the heat you might be looking for.

Monitor the chili temp with an instant read thermometer or Polder.

At about 140 internal and 1.5 to 2 hours, remove the thermal barrier. With the pot directly over the heat now, it should come up to almost a boil in about 30 more minutes.

Enjoy!

elFloyd

PineyWoodsBrewer

Many thanks! I think I can take it from there. Funny... I had a thought about putting cinnamon in it already. No idea why, but I could just taste it in my mind and it seemed right. Go figure....

Rascal

Here's one that gets a lot of great reviews (contains no bird parts)!! 8 - )

Re:Egret's chili recipe.
Date: 2008/02/27 09:46 By: Rascal Status: User


Expert Egger

Posts: 313



Good-lookin' cook! Anyone have a link for the recipe?

Thanx!, Rascal
reply | quote



Re:Egret's chili recipe.
Date: 2008/02/27 11:19 By: bbqmyway Status: User

Newbie Egger

Posts: 12



Don't have the URL but here is the recipe:
Cow Lickin’ Chili 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 Jalapeno Chiles (seeded and chopped fine)
1-2 Serrano Chiles (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, 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

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 sauté 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).
Note : After the mixture starts to simmer, you can reduce the dome
temperature to 300-325 degrees.
Remove bay leaves, dried chiles, correct seasoning and serve.

RRP

Don't know where you live, but every part of the country likes their chili certain ways. I'm of the area that says the best chili has both beans and tomatoes. I have also grown very fond of Cin-Chili due to the taste and ease of making. Here's her site
http://www.cinchili.com/

and here is my simple recipe:
1 # 80% ground chuck
1 # 73% ground beef (ya need the fat!)
1 cup chopped onions
2 cans of original RO*TEL diced tomatoes & green chilis
1 can Bushes Chili beans
1 4 oz can salt free tomato sauce
1 can beef broth
10 oz Hot & Spicy V-8
1 package of Cin Chili mix

Brown meat and onions together and do NOT drain. Add broth & bring to a boil. Add Cin-chili, mix well and add all the rest. Simmer for 45 minutes.

Buxwheat

I hope he doesn't mind me sharing his secret family recipe, but this is too good not to spread around. Tried this the first day I cooked with my Dutch oven. I will make this again and again. And so easy to make.

PS: It's REAL chili 'cause there are NO beans.

Carey’s Chili Mix

1 tablespoon Cumin
2 tablespoons Paprika
1 tablespoon Chipotle powder
1-tablespoon chili powder
1 pound of coarse chopped yellow onions
1 pound of ground Beef (85%) Or the same amount of ground brisket
1 pound of coarse ground pork
About 1½ cans of beef broth (Swanson is what I use)
Salt
Pepper

I lightly brown the pork and the beef in the Dutch oven reserving the fat and juice.

Sauté the onions till they are barely transparent or mix raw onions with the meat pour in about half of the broth add the spices stir in the spices then add the rest of the broth.

Be careful with the brisket, if it’s over cooked it tends to get a ‘mushy’ feel to the tongue.

Dome temp at 350º top off – clear smoke – then add the smoking wood of your choice and cook for about an hour. You must taste test it frequently with a cold one in your hand.

To thicken the chili add Masa flour (finely ground corn meal you can find in the Spanish section of your super market.)

I also float a fresh habanero just lightly crushed on the top as it cooks or, if that’s too much fling a couple of Jalapenos in the pot and wait. Serve with crackers or cornbread and lots of cold drinks.


For a Larger amount:

1-½ tablespoons Cumin
3 tablespoons Paprika
1 ½ tablespoons Chipotle powder
1 ½ tablespoons chili powder
*3 pounds of coarse chopped yellow onions
*1-½ pounds of ground Beef (85%) Or the same amount of ground brisket
*1 ½ pounds coarse ground pork

Ross in Ventura

This is one of my favorites
Ross


New Mexico-Style Green Chile and Pork Stew with Potatoes

2 T vegetable oil or more as needed
3 .
boneless lean pork, cut into ½ to ¾ inch cubes
2 large onions, cut int6o medium dice
5 cloves garlic, finely minced
4 cups chicken stock
¼ cup tomato puree
3 t 9 poblano chilies, roasted, seeded, peeled, and cut into ½ inch pieces
1 T ground cumin
2 t ground Mexican oregano
2 T mild red chili powder
2 jalapeño chilies, seeded and finely minced
2 T green Tabasco sauce
1 t distilled white vinegar
2 t salt
5 to 6 unpeeled Red Bliss potatoes or other red boiling potatoes, cut into ½ inch dice
Warm flour tortillas and grated Monterey jack cheese for serving.


Heat the 2 T vegetable oil in a large sauté pan over medium heat. Add the pork and sauté until grey. Remove from the pan and place in a 4 quart heavy saucepan. Sauté the onions and garlic in the same pan, using a little more oil if needed. Add the cooked onions and garlic, stock, tomato puree, poblanos, cumin, oregano. And chili powder. Bring the mixture to a boil. Reduce the heat to a simmer, and cook, covered, for 1 hour, stirring occasionally.

Add the jalapenos, Tabasco, vinegar, salt, and potatoes. Cook, covered, at a simmer, for about 20 minutes, or until the potatoes are tender.

Serve in bowls, accompanied with warm flour tortillas and grated Monterey jack cheese.

Serves 10



Recipe source:
Culinary Institute of America

Chef Jim Heywood