Chili recipe

Unknown

Looking for BGE chili recipe to cook in dutch oven ?

Mac in NC

Jimmy Brazelton,[p]This is my favorite courtesy of Kenny G. The best I've ever had...hands down. Mac[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.[p]It will taste even better the next day, of course.[p]
Have fun and enjoy,"[p]KennyG[p][p]

CampCook

Jimmy Brazelton,
Here is my favorite Chili Recipe for the egg. Please excuse the length.[p]Green Chili Stew[p]The secret to this recipe is good green chilies – roasted and peeled. Fresh are best. Other wise use frozen or canned.[p]Ingredients:
¸ 2 _ or 3 pounds of meat. A beef roast, stew meat or venison all work well. Leave some fat on or add suet.
¸ Six pack of beer (I prefer regular beer rather than light in this recipe. Don’t worry about the alcohol, it leaves during cooking – at least that is what I am told. Also, beware of dark beers. They can leave a distinct flavor. If you find too much beer flavor, stir in some oregano to compensate.)
¸ 6 whole onions – coarsely chopped
¸ 8 whole tomatoes
¸ 6 to 12 whole Long California or Sandia chilies, roasted and peeled. (If you must substitute frozen or canned, use 8 or more ounces of chopped HOT chilies.)
¸ 8 to 10 cloves of garlic - chopped
¸ Oil and butter as required
¸ Spices:
1 tbsp. Salt
1 tbsp. Pepper
2 tbsp. Red pepper, crushed
1 tbsp. Cumin
2 to 3 tbsp. Paprika[p]Procedure:[p]1. Cut up meat into bite size chunks
2. Sear the meat on the big green egg. (Alternatively, brown the meat in oil - stir until all pieces nicely browned. But, the BGE gives a better flavor)
3. Add beer and beef to large Dutch oven on the BGE. (Dome temp no higher than 350 degrees)– bring to boil, then simmer for 45 minutes to an hour.
4. In separate fry pan, brown onion and garlic
5. Chop up tomatoes and chilies.
6. Mix spices.
7. After meat has cooked in beer, add onion, garlic, chilies, tomatoes and spices. I like to put some in, cook for awhile, then add the rest.
8. Stir well and cook in BGE for at least 60 minutes. (It should just bubble slowly). A smoky BGE environment is best. Continue to stir occasionally. Add more spices to taste if required.[p]Options:[p]1. Sometimes I soak the meat overnight in the beer.
2. A “roux” made from 1/2 to 1 cup flour browned in 1/2 to 1 cup lard may be added before vegetables and spices if desired.[p]Enjoy. You will find this recipe needs to cook for a while to make sure all of the flavors mix. This recipe makes a bunch but it freezes and re-heats well.[p]PS: If after tasting this mixture is too spicy hot for your palette, let the mixture cool and chill in refrigerator. On the first chill, a layer of fat will form on the surface. Skim part or all of fat layer. The spices will concentrate in the fat. Stir remaining mixture and reheat.[p]Note: I found a version of this in an old book about chili called a “Bowl of Red”. The recipe has been refined and tested to my liking (and memory) over the years.

Unknown

Mac in NC ,
Thank for your reply on the chili recipe. Having a chili cook off at church Sunday night and can't wait to taste this recipe. Will cook on BGE on Saturdaty afternoon and try to keep from tasting too much before judging time. Thanks again

Mac in NC

Jimmy Brazelton,[p]You're welcome...but if you win, all praise must go to Kenny G. I merely passed it along. Mac[p]P.S. If you got any "Jamaican Firewalk" seasoning from Dizzy Pig BBQ, use that for the general seasoning part. It gives the chili a sweet and spicy taste to it.