Chile Recipe

BBQ Billy · November 2006

I am at work right now and decided to make chile in the dutch oven when I get home. Does anyone have any good recipes to follow? Thinking about cooking while at work. Is that normal???[p]Thanks,
BBQ Billy

Richard · November 2006

BBQ Billy,
In loving memory for our departed friend and original EGGtoberfestor.[p]Chili, KennyG

For those who asked: Here's the base recipe. This will provide 4 hearty servings or about 15 EggFest portions and will double, triple, and quadruple nicely for company and larger crowds. I made a 4X batch for EggFest. note: *=recommended brands. Also see Eggers notes below.
[p]1 28 Ozs. Can Diced tomatoes and liquid. *(Muir Glen)
2 14 Ozs, Cans Chili beans and liquid. *(Bush's, hot or mild)
1 lb ground meat or sausage (ground chuck, sirloin in any fat/lean combination) left over sausage, etc.) I used a 2:1 ratio of ground meat and spicy pork sausage at EggFest.
2-3 Pieces Bacon.
2-3 Cloves Garlic run thru a garlic press.
1-2 Medium Onions, medium chop *(vidalia).
2 Stalks Cerery, small dice.
2 Tbs chili powder *(McCormick or something better).
1 Tbs ground cumin.
1/2 tsp ground cinnamon.
1 Squirt Chocolate syrup or 1 T. Cocoa powder *(Hersheys, Swiss Miss).
1 Splash Balsamic vinegar.
Splash or Tabasco hot sauce or your favorite.
1 tsp oregano.
2 Tbs BBQ rub *(Dizzy Dust, Lysanders, Bilardo Bros.).
6 0z. beef broth *(Swanson) or better yet, beer or fruity red wine.
1 large dried chili pepper (guarillo, california, pasilla, chipotle, scotch bonnet-(5 alarm).
Kosher salt and fresh cracked pepper to taste.
Wood chunks, I used Kiawe (Hawaiian mesquite) and pecan in ATL.

1 Preheat your Egg to 275-300º
2 Open tomato and bean cans and dump into appropriately sized "chili pot", deep Corningware cassarole dish, metal stockpot, cast iron dutch oven, etc.
3 Fry bacon extra crisp in a non stick skillet and crumble into chili pot.
4 Use bacon drippings to brown ground meat and sausage, seasoning with salt and pepper as you go. Halfway thru the browning process, add onions, garlic and celery. Drain grease and dump contents into chili pot. Float your dried peppers on top.
5 Add all remaining ingredients and stir thoroughly to incorporate well.
6 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.
7 Monitor the chili temp with an instant read thermo or Polder. Remove the dried pepper when you have the heat you are looking for. At about 140º internal and/or 1.5-2 hours, remove the thermal barrier. With the pot directly over the heat now, it should come up to a boil in about 30 more minutes.
8 Serve with thinly sliced green onions and graded cheddar cheese on top, perhaps a dolop of sour cream also.
9 It will taste even better the next day when reheated from a refrigerated and not frozen state.
10 Freezing is OK, but something will get lost in the translation.
11 Eggers Notes:
12 If you prefer a "no beans" Texas chili, skip the beans while adding another 1/2 pound of meat and another 4 oz. of beef broth per batch.

Recipe Type
Main Dish

Recipe Source
Source: BGE Eggtoberfest '06, KennyG, 10/24/06

[p]

bbqdiva · November 2006

Heya BBQ Billy,[p]Well, it's O.K. I don't thinky you need therapy at this point :P[p]Here's my quick chili recipe:[p]1/2 lbs. hamburger lean
1/2 lbs. ground sausage
1 15oz can tomato sauce
1 14.5 can stewed tomatoes
1 16.0 can Light Red Kidney Beans not rinsed
1 small onion
3 cloves fresh garlic
chili powder
cumin
ground red pepper
salt
pepper
jalepeno peppers (jar)[p]Brown ground beef and sausage, add chopped onion and garlic and saute together in dutch oven, (keep the grease in...don't drain!), dump all canned items undrained in dutch oven with meat add chili powder to taste ( 2-3 tablespoons) and 1 tsp cumin, add red pepper (1 -2 tsp to taste). Add a dash ketchup to sweeten' to taste. Add enough water to make enough chili...hum about a cup or two.[p]Cook 30 mins or so..........yum![p]Good luck,[p]thediva

bbqdiva · November 2006

Heya BBQ Billy,[p]Oh Billy...I forgot the Bayleaf....put one or two whole dry bayleaf in the chili while cooking...then remove....[p]Regards,[p]thediva

ChuckGGa · November 2006

BBQ Billy,
I made KennyG's recipe this past weekend and my friends are still talking about it...
It turned out great - I used mesquite wood only...[p]I have a couple of other recipes I was forwarded by another forum member, I'll send them to you via email - I have not cooked them, but one may jump out at you.
ChuckGGa

Sandbagger · November 2006

BBQ Billy, just a hunch but you might find a winner out this group. T

[ul][li]http://www.chilicookoff.com/Winner/Winner_Champions.asp?Cat=1[/ul]

Tractor · November 2006

BBQ Billy,
I don't know if you've seen this one, but GFW's black bean chili is a longtime favorite around here since my early days with the BGE... This chili is amazing and will rank up there with the best you've ever had...if not the best!
[ul][li]http://bbq.yyyz.net/R_gfws_chilli.asp[/ul]

Chile Recipe

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