EggFest chili recipe

KennyG

What a great event!!![p]We just got back to Cleveland last evening and now it's time to get my act together. I'll be posting some pics later this morning.[p]Many of the "family" asked for my chili recipe and I'm at your service.[p]
Here's the base recipe. This will provide 4 hearty servings and will
double, triple, and quadruple nicely for company and larger crowds. I made a triple batch for EggFest.[p]1 large can (28 oz.) seasoned diced tomatoes and liquid (Muir Glen brand is the best that I've found), any brand will do.
2 cans (14 oz. each) chili beans and liquid - mild or hot or one of each (I like Bush's but have had good luck with Joan of Ark, Libbeys, and the supermarket's house brand)
1 lb. ground meat or sausage. (ground chuck, sirloin in any fat/lean
combination, leftover sausage, etc. I used a 2:1 ratio of ground meat and spicy pork sausage in ATL.
2-3 strips bacon
3 medium cloves of garlic run through a garlic press.
1 large or 2 small onions, medium chop (Vidalia or Texas sweet, Maui, etc)
2 T. chili powder (McCormick is fine or something better)
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 (Lysanders, Bilardo Bros, Dizzy Dust, etc)
6oz. 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 - I used hickory, mesquite and pecan in ATL[p]Preparation:[p]Preheat your Egg to 275-300°
Open tomato and bean cans and dump into appropriately sized "chili pot",
deep Corningware 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 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. Remove the
dried pepper when you have the heat you might be looking for. Monitor the
chili temp with an instant read thermo 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.[p]Serve with thinly sliced green onions and grated cheddar cheese on top.

It will taste even better the next day, of course.[p]
Have fun and enjoy,

KennyG[p]

YB

KennyG,
The chili was very good...Have a good day.
Larry

djm5x9

<p />KennyG:[p]Thanks for posting your recipe!
[/b]

tn slagamater

KennyG,it was great to visit with you. Unfortunately, your chili had quickly disappeared before we got some!Thanks for posting, we want to try this...

Buck Shot

KennyG,[p]Chili was good and thanks for posting it. Hope to see you next year.

DTM

KennyG,
Yo KG,
Sounds great. Just one tiny suggestion. If at the end a little more heat is desired throw the now rehydrated chili in the blender with a little of the chili broth. Blend and strain back into the pot. Max heat leave the seeds and veins in remove before blending for less. A couple of minute toast before you first add the chili max'es the flavor.
DTM

KennyG

DTM,[p]An excellent idea! I would have loved to make this batch of chili with a little more "kick". Just didn't want to potentially incinerate new forum friends I had not yet met.[p]BTW, the chilis you provided were the star of this recipe. I should have given you credit where due. Those that I had the honor of chatting with at the Fest now know all about you and those occasional trips to Mexico.[p]Thanx a bunch![p]K~G