Labor Day chili

JacksDad · September 2016

Ground beef, sweet and hot Italian sausage, chicken stock, jalapenos, tomatoes and tomato paste, bell pepper, onions, and a generous shake of about six different spices. Into the CI dutch oven at about 350 dome temp. Gonna add roasted corn towards the end. Planning to make a spicy cornbread to serve it over.

The sauce in the chili is still kinda runny. Was thinking of adding a packet of Spanish style yellow rice into the pot at the end also. Not sure if that's some kind of chili sacrilege or not, but I bet it will still taste good!

I wish I had a large dutch oven that was enameled. Have read that it's not good to cook acidic food like tomato sauce for a long time on cast iron (maybe picks up metallic flavor?), but my cooking and toy budget has been exceeded every month since buying my LBGE, so that will have to wait...

I'll post pics of the finale later... Have a great day everyone!

SoCalTim · September 2016

Oh man - that looks awesome.

JacksDad · September 2016

SoCalTim said:

Oh man - that looks awesome.

Thanks! Wife said, why not just do that on the stove? But the smoky flavor from the charcoal is worth it. Plus, closed inside the egg,i find I'm actually getting a little char on the tomatoes which happen to be floating at the top - which can only add to the flavor!

Trying to remember to stir it ever 30 minutes or so. Guess it's "done" whenever I want it to be done, but probably gonna let it ride for a couple hours and reduce down a little...

The rice will be a last minute decision...