Wonder Smoked Chili

Unknown

I precooked a batch of chili on my kitchen stovetop and then placed it in a large metal pot on the egg. Set the temperature for 180-200F and let it slowly cook for 6 hours. I stirred the chili once an hour or so. Every few hours I added some hickory chips to make more smoke. The chili cooked itself down. I never had to add any water. The end results was a very deeply flavored wonderful smokey chili. Even my wife liked it!! She is not a fan of too much smoke flavor. Anyway give it a try for yourself. This week I am going to try making a smoky spaghetti sauce.

mad max beyond eggdome

Eggotistical,
i do chili on the egg all the time. . rather than use ground beef, i use the 'tails' from tenderloins and sausage. . .i coat them with chili powder and dizzy cow lick, then grill them up first in the egg. . .then, when i throw all my chili fixins in my pot, i put it on the egg at around 350 degrees indirect, and let it cook for about 3 - 4 hours. .. i usually have a couple of good chunks of hickory for smoke. .. .[p]i find that tomatoe based stuff (chili, lasagna, etc) really absorbs the smoke nicely (as does cheese). . .[p]and yep, my wife likes it too. .. .[p]

Unknown

mad max beyond eggdome,
Is it OK to us a seasoned iron dutch oven for chili and veggie soup when they have a tomato base?

CampCook

Eggotistical,
I like to do salsa on the egg also. Fire roast the tomatoes and chilis on the egg then put peeled chilis, tomatoes and remaining ingredients in dutch oven in a smokey environment on the egg to cook down and infuse smoke flavor. I can the salsa for later use and for gifts. No one ever refuses Dave's fire roasted salsa.

mad max beyond eggdome

Pitbull,
personally, i use my le creuset enameled pots. .. but if you don't mind having to re-season, you can use your dutch oven (i have heard some say that cast iron will impart a 'taste' to tomatoe based foods, but i haven't seen much of that here. ...you'd have let those that do it in cast iron weigh in. ..

Mac in NC

mad max beyond eggdome,[p]If you use a true cast iron pot, just try not to scrape the bottom of the pot when you're getting that last scoop out. It seems that when you rub the bottom of the pot, it releases an "irony" taste. I don't know if its iron particles or what but I try like Hell not to rub it.
When I happen to stumble upon a stash of money this St. Patrick's Day, I too, plan to purchase a Le Creuset enameled pot for myself. Mac