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what to use for chili

hashissmokin
hashissmokin Posts: 238
in EggHead Forum
I plan on cooking some chili this weekend.  I know a cast iron dutch oven would probably be best but mine is only 5 quarts.  Was thinking about using my stainless stock pot.  What are ya'lls thoughts?
LBGE, Paris, KY.
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Comments

  • JRWhitee
    JRWhitee Posts: 5,678
    When I do a large amount of chili I put the ingredients together on the stove in my large stock pot then fill my dutch oven and cook it for an hour or so on the egg, empty the dutch oven and refill until it is all cooked. 
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • hashissmokin
    hashissmokin Posts: 238
    JRWhitee said:
    When I do a large amount of chili I put the ingredients together on the stove in my large stock pot then fill my dutch oven and cook it for an hour or so on the egg, empty the dutch oven and refill until it is all cooked. 
    That seems like a lot of work man.
    LBGE, Paris, KY.
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  • JRWhitee
    JRWhitee Posts: 5,678
    Not compared to smoking the brisket the day prior and then dicing it up to make the chili. Besides my stock pot is too tall for the egg and I like using the dutch oven without the cover sitting on the platesetter with spacers between. Lots of wood for a good smoke flavor. Sometimes good food takes a lot of work.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • hashissmokin
    hashissmokin Posts: 238
    JRWhitee said:
    Not compared to smoking the brisket the day prior and then dicing it up to make the chili. Besides my stock pot is too tall for the egg and I like using the dutch oven without the cover sitting on the platesetter with spacers between. Lots of wood for a good smoke flavor. Sometimes good food takes a lot of work.
    Good food does take a lot of work.  I agree.  Never thought about the height of my stock pot.  Guess that probably wouldn't work.  I'll see what I can come up with.

    LBGE, Paris, KY.
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  • SoCalTim
    SoCalTim Posts: 2,158
    edited October 2014
    Do you have a recipe in mind?
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • MeTed
    MeTed Posts: 800
    A 5 Qt. DO make a good amount of chili, if it is not enough do a second batch.
    Belleville, Michigan

    Just burnin lump in Sumpter
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  • hashissmokin
    hashissmokin Posts: 238
    Yeah SoCal I have a recipe that I always use.  Just have never tried it on the BGE
    LBGE, Paris, KY.
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  • hashissmokin
    hashissmokin Posts: 238
    Planning on about 12 people.  I guess I will try and see what happens.  
    LBGE, Paris, KY.
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  • henapple
    henapple Posts: 16,025
    @EggObsessed‌ chili. . Might need to adjust the amount though. I'm sure chuck would be fine. Cast iron fo sho.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • pgprescott
    pgprescott Posts: 14,544
    Time to get a bigger Dutch oven. I like the enamel coated ones best. If you are going to be doing this sort of thing often, might consider taking the plunge. Good luck with it.
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  • Botch
    Botch Posts: 17,376
    JRWhitee said:
    When I do a large amount of chili I put the ingredients together on the stove in my large stock pot then fill my dutch oven and cook it for an hour or so on the egg, empty the dutch oven and refill until it is all cooked. 
     
    I did the opposite.  I cooked the meat and chilies on the Egg first (7-bone roast, not traditional for chili but the cut looked good)  and they got good and smoky.  
    Diced the meat, fried the onions/garlic (prolly should've smoked them too), and cooked the chili on the stove.
    It didn't suck.  

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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  • nolaegghead
    nolaegghead Posts: 42,109
    Cook it in a big pot on your stove. 

    If you want smoke, cook some of the ingredients on the egg with smoke.
    ______________________________________________
    I love lamp..
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