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Kelly's Epic Chili

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  • DoubleEgger
    DoubleEgger Posts: 17,170
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    Very nice! Great cook. I've experimented with that recipe a little. I add about twice the liquid and cook it for twice as long. The flavors really blend well together with the added cook time. 
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  • Thatgrimguy
    Thatgrimguy Posts: 4,729
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    I love that recipe!! Best chili I've ever had.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • JohnInCarolina
    JohnInCarolina Posts: 30,944
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    Looks great!  I really have to give this recipe a shot!  
    "I've made a note never to piss you two off." - Stike
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  • johnnyp
    johnnyp Posts: 3,932
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    thanks for sharing craig
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • bgebrent
    bgebrent Posts: 19,636
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    Very nice pot of grub. 
    Sandy Springs & Dawsonville Ga
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  • northGAcock
    northGAcock Posts: 15,164
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    @Jeremiah was nice enough to invite me for a nice big bowl or two of his. It looks outstanding Craig, and one would have to assume it is awesome. But how does one really know?
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • DoubleEgger
    DoubleEgger Posts: 17,170
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    northGAcock said:
    @Jeremiah was nice enough to invite me for a nice big bowl or two of his. It looks outstanding Craig, and one would have to assume it is awesome. But how does one really know?
    He was just hoping you'd bring wine. 
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  • bgebrent
    bgebrent Posts: 19,636
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    DoubleEgger said:
    northGAcock said:
    @Jeremiah was nice enough to invite me for a nice big bowl or two of his. It looks outstanding Craig, and one would have to assume it is awesome. But how does one really know?
    He was just hoping you'd bring wine. 
    He was hoping you'd bring good wine. FTFY
    Sandy Springs & Dawsonville Ga
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  • Thatgrimguy
    Thatgrimguy Posts: 4,729
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    I'd like to throw out there that this recipe is amazing with a crappy brisket. It's a great way to use up a failed brisket. 

    I almost feel like that beauty @Dyal_SC used is too nice!! 
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,540
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    Great looking grub .....
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • lkapigian
    lkapigian Posts: 10,759
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    Awesome Looking Chili !!

    Chili is just one of those things I struggle with, my achilles heel--seems I can follow a recipe to a T and still miss---then I can nail other things that some struggle with :s
    Visalia, Ca @lkapigian
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  • smbishop
    smbishop Posts: 3,053
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    It is my go to recipe for sure!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    I hear it's really good. 
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  • northGAcock
    northGAcock Posts: 15,164
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    theyolksonyou said:
    I hear it's really good. 

    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • bgebrent
    bgebrent Posts: 19,636
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    theyolksonyou said:
    I hear it's really good. 
    Might even win a cook off if you steal it. 
    Sandy Springs & Dawsonville Ga
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  • Jeremiah
    Jeremiah Posts: 6,412
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    theyolksonyou said:
    I hear it's really good. 
    Award winning. 
    Slumming it in Aiken, SC. 
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  • northGAcock
    northGAcock Posts: 15,164
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    Craig, all jokes aside...that is a beautiful pot of chili. Had to get to the laptop to appreciate it. Nice work.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    I held off all day. It's been tough. 
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,653
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    That looks amazing!!!
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • Dyal_SC
    Dyal_SC Posts: 6,052
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    Thx y'all!   =)
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  • YukonRon
    YukonRon Posts: 16,989
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    Beautiful cook. Making some myself this weekend. Thank you for sharing.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SPRIGS
    SPRIGS Posts: 482
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    lkapigian said:
    Awesome Looking Chili !!

    Chili is just one of those things I struggle with, my achilles heel--seems I can follow a recipe to a T and still miss---then I can nail other things that some struggle with :s
    I'm with you.  Chili is not strong point.  I finally came up with something last year after about 8-10 attempts that was not only serviceable but pretty darned good.  Can't find the recipe now!  Go figure.  I may have to try this one as it looks really good.  For those of you that have made it, any thoughts on including some chipotle peppers in adobo sauce?  I used that in my last few batches last year and they really added to the depth of flavor.  
    XL BGE
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  • Dyal_SC
    Dyal_SC Posts: 6,052
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    SPRIGS said:
    lkapigian said:
    Awesome Looking Chili !!

    Chili is just one of those things I struggle with, my achilles heel--seems I can follow a recipe to a T and still miss---then I can nail other things that some struggle with :s
    I'm with you.  Chili is not strong point.  I finally came up with something last year after about 8-10 attempts that was not only serviceable but pretty darned good.  Can't find the recipe now!  Go figure.  I may have to try this one as it looks really good.  For those of you that have made it, any thoughts on including some chipotle peppers in adobo sauce?  I used that in my last few batches last year and they really added to the depth of flavor.  
    Honestly, if you make this recipe, I would leave it as is without putting in the chipotle. That might complicate the flavor. 
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  • SPRIGS
    SPRIGS Posts: 482
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    Dyal_SC said:
    SPRIGS said:
    lkapigian said:
    Awesome Looking Chili !!

    Chili is just one of those things I struggle with, my achilles heel--seems I can follow a recipe to a T and still miss---then I can nail other things that some struggle with :s
    I'm with you.  Chili is not strong point.  I finally came up with something last year after about 8-10 attempts that was not only serviceable but pretty darned good.  Can't find the recipe now!  Go figure.  I may have to try this one as it looks really good.  For those of you that have made it, any thoughts on including some chipotle peppers in adobo sauce?  I used that in my last few batches last year and they really added to the depth of flavor.  
    Honestly, if you make this recipe, I would leave it as is without putting in the chipotle. That might complicate the flavor. 
    Ok thanks!  Sounds good.  Think I will cut the recipe in half though as my wife doesn't like chili and the 2 kids still at home will maybe eat one bowl each.
    XL BGE
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  • buzd504
    buzd504 Posts: 3,824
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    Dyal_SC said:
    SPRIGS said:
    lkapigian said:
    Awesome Looking Chili !!

    Chili is just one of those things I struggle with, my achilles heel--seems I can follow a recipe to a T and still miss---then I can nail other things that some struggle with :s
    I'm with you.  Chili is not strong point.  I finally came up with something last year after about 8-10 attempts that was not only serviceable but pretty darned good.  Can't find the recipe now!  Go figure.  I may have to try this one as it looks really good.  For those of you that have made it, any thoughts on including some chipotle peppers in adobo sauce?  I used that in my last few batches last year and they really added to the depth of flavor.  
    Honestly, if you make this recipe, I would leave it as is without putting in the chipotle. That might complicate the flavor. 
    Nonsense.  I've made variants of this recipe a bunch of times, and chipotles in adobo make it even better.  Go easy though, depending on your audience, they get spicy quick.
    NOLA
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  • SPRIGS
    SPRIGS Posts: 482
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    For a half batch I was just thinking one pepper with a Tablespoon or so of adobo sauce.
    XL BGE
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  • bgebrent
    bgebrent Posts: 19,636
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    SPRIGS said:
    For a half batch I was just thinking one pepper with a Tablespoon or so of adobo sauce.
    Like your thinking.  He doesn't have a clue.
    Sandy Springs & Dawsonville Ga
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  • MrA46221
    MrA46221 Posts: 95
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    <wipes drool from chin> delicious!
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  • Acn
    Acn Posts: 4,424
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    SPRIGS said:
    Dyal_SC said:
    SPRIGS said:
    lkapigian said:
    Awesome Looking Chili !!

    Chili is just one of those things I struggle with, my achilles heel--seems I can follow a recipe to a T and still miss---then I can nail other things that some struggle with :s
    I'm with you.  Chili is not strong point.  I finally came up with something last year after about 8-10 attempts that was not only serviceable but pretty darned good.  Can't find the recipe now!  Go figure.  I may have to try this one as it looks really good.  For those of you that have made it, any thoughts on including some chipotle peppers in adobo sauce?  I used that in my last few batches last year and they really added to the depth of flavor.  
    Honestly, if you make this recipe, I would leave it as is without putting in the chipotle. That might complicate the flavor. 
    Ok thanks!  Sounds good.  Think I will cut the recipe in half though as my wife doesn't like chili and the 2 kids still at home will maybe eat one bowl each.
    It freezes really well too, so make a full batch and freeze half of it.  We'll use 2 cup storage containers, works great to grab one for lunch at the office.

    LBGE

    Pikesville, MD

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