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@EggObsessed‌ strikes again

Egged the chili a couple of weeks ago and stuck it in the freezer for last night's neighborhood party. Thawed it and put it in the crock pot but I guess I went to long on the egg...it was very thick. Checked with @EggObsessed‌ and she ok'ed the idea of adding more diced tomatoes and/or beef broth. Did that and the consistency was perfect but no bite so I thawed a pack of roasted hatch chilies, chopped and added. After a while I added another pack and had the perfect heat. The neighbors went nuts. I've been commissioned to egg 4 gals for a men's fellowship meeting.

On a side note...I chopped the 2nd pack of chilies frozen. Much easier.
Green egg, dead animal and alcohol. The "Boro".. TN 

Comments

  • So glad it turned out well, @henapple!  If you follow the recipe exactly as I posted it, it will have a nice kick to it, but not too much for most people.  I served it at the Salado and the Athens afterpartys and no one said it was too spicy.  Fear not!   B-)
    Kelley 
    Egging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream.  BGEs: XL, Medium,  1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
  • henapple
    henapple Posts: 16,025
    It was good in salado. I will say the smoked hatch chilies added a great taste.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • I'll give the chilies a try.  Sounds good!
    Kelley 
    Egging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream.  BGEs: XL, Medium,  1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
  • Bojangles
    Bojangles Posts: 118
    Hatch green chile makes EVERYTHING better.

    I'm looking forward to trying the @EggObsessed recipe.  I printed it out a few weeks ago, I'm just waiting for colder weather.  I wore shorts all weekend, so it's not quite chili season yet.... (i know this is probably ass-backwards thinking, it's ALWAYS chili season you'll say)
    Large BGE  |  Blackstone  |  Custom Dísco  |  PolyScience Discovery
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  • GATraveller
    GATraveller Posts: 8,207
    I have some leftover brisket from Saturday's cook waiting for this chili.....can't wait!!

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