Who's the chili expert?

Unknown · April 2006

I remember seeing a picture of a terrific looking chili cooking on the egg. Can't find the recipe. Can someone direct me to it? I have a 7 qt. Lodge Dutch Oven (which weighs a ton, I might add), and wonder if that's too big to do chili in. Think I read that a five quart is the biggest pot one should use - but I don't have one. This will be for 5 to 8 men, so I don't intend to make 7 quarts of chili![p]Thanks!

Dos Huevos · April 2006

Bear Country Woman,[p]I used a 12qt lodge to do 10 qts brunswick stew at eggfest. that beast fit fine, but it was about 6,000 pounds full. I had to get my wife to lift it off the egg for me.[p]LOL

Unknown · April 2006

Bear Country Woman,
Have some in my data base from the forum, send me an email address.

GrillMeister · April 2006

<p />Richard,[p]KennyG has a great recipe for smoked chili. Here it is straight from Kenny. Those are firebricks in my small with a 5 quart dutch oven. I've done it twice for a neighborhood chili cookoff, but never won anything but the first empty pot award. Texans are biased about beans in chili.[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]This would be great at the Texas Eggfest! C'mon out!

[ul][li]Texas Eggfest - May 19-21 - The Best Eggfest in Texas![/ul]

egret · April 2006

Bear Country Woman,
Try this one I made at the recent Floeida fest :[p]Cow Lickin’ Chile[p]Ingredients :[p]olive oil
1.5 lb. ground chuck
1 lb. Italian sausage (casing removed)
2 cups onion (chopped)
1 green bell pepper (seeded and chopped)
2 jalapenos (seeded and chopped fine)
1 Tbs. garlic (minced)
1 (28 oz.) can diced tomatoes and liquid
1 (15 oz.) can diced tomatoes and liquid
1 can Rotel
2 cans (15 oz. each) pinto or dark kidney beans (drained)
3 Tbs. chili powder
1.5 Tbs. ground cumin
1 tsp. cocoa powder
1/2 tsp. ground cinnamon
2 bay leaves
1 tsp. tabasco sauce
1 tsp. dried oregano
2-3 Tbs. DP Cow Lick Steak Rub
2 cups beef broth
1 cup dry red wine
2-3 dried chili peppers (chipotle, ancho, etc.) to float on top
salt and fresh ground pepper to taste
wood chunks [p]Preparation:[p]Preheat your Egg to 350° with inverted plate setter (legs up).
Place dutch oven in the egg on the plate setter and add 2 Tbs. olive oil.
When oil is heated add the ground chuck and sausage (break up into smaller pieces with a wooden spoon).
Add 2 or 3 fist-sized chunks of wood to coals.
Close lid and cook for 1-1.5 hours, stirring every 10-15 minutes.
Remove dutch oven from egg, remove meat and drain on paper towels.
Wipe dutch oven dry with paper towels.
Return dutch oven to egg, add olive oil and saute onions, green pepper, and jalapenos until limp. Add garlic and continue cooking for 2-3 minutes.
Add remaining ingredients and cook, uncovered, for about 2 hours (add water as needed to prevent drying).
(This final cooking stage could be done on the range top if you choose).
Remove bay leaves, dried chiles and serve.

Chubby · April 2006

<p />Dos Huevos,[p]Yes...you big Sissy!!![p]Your (verrrry pregnant) wife... had to lift your Burgoo pot off the Egg!![p]But ahhhh...it was good!![p][p]Molten Love...that what it was!![p]Evans[p]PS...Note Smokey, slurpin' up a sample...
in the background!!

Unknown · April 2006

Dos Huevos,[p]OUCH! I nearly fell off the stool and came close to dropping the oven on my head (really!) when I put it up on a shelf. It gets floor space in the pantry from now on. Think I'll let the guys serve themselves right from the egg, to empty the pot a bit before anyone lifts it off. Chili on my deck would not be a good thing.

Unknown · April 2006

GrillMeister,[p]This is NOT a good time to be reading these luscious looking recipes. Have a brisket cooking, and it's going to be another hour or so before it's done! [p]I think a Dutch oven should be required for chili. Why? Because I have one - and have never used it! Can't wait to give it a go. [p]Thanks for posting the recipe!

Unknown · April 2006

egret,[p]Decisions, decisions! This one looks excellent, too. What's with the cocoa or chocolate syrup in these recipes? Sounds interesting, but - weird.[p]Thank you!

Who's the chili expert?

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