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Chili-Cast Iron Dutch Oven

Coach Foerster
Coach Foerster Posts: 27
edited November -1 in EggHead Forum
I am new to the BGE. My third time will be chili. Can anyone give me tips or a recipe?
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Comments

  • Richard
    Richard Posts: 698
    Coach Foerster,[p]This one pops up every now and then.[p] Chili, Cow Lickin’, Egret
    [p] Olive Oil
    1 1/2 Lb Ground Chuck
    1 Lb Italian Sausage, Casing Removed
    2 Cups Onion, Chopped
    1 Green Bell Pepper, Seeded and Chopped
    2 Jalapeños, 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 15 Ozs. Can Pinto or Dark Kidney Beans, Drained
    3 Tbs Chili Powder
    1 1/2 Tbs Ground Cumin
    1 Tsp Cocoa Powder
    1/2 Tsp Ground Cinnamon
    2 Bay Leaves
    1 Tsp Tabasco Sauce
    1 Tsp Dried Oregano
    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 Ground Pepper To Taste
    Wood Chunks




    1 Preheat your BGE to 350°F. with inverted plate setter (legs up). Place cast iron dutch oven on the plate setter and allow it to warm up. Add 2 or 3 fist-sized chunks of wood to coals. Add 2 Tbs. olive oil to dutch oven, then add the ground chuck and sausage (break up into smaller pieces with a wooden spoon). Close lid and cook for 1-1/2 hours, stirring every 10-15 minutes.
    2 Remove dutch oven from BGE, remove meat and drain on paper towels. When meat is well drained, spread it out on a large flat pan lined with foil. Add another chunk of wood to fire, place grid on plate setter and put pan with the meat on the grid and smoke the meat for about 30 minutes.
    3 Remove meat and grid and set aside. Return dutch oven to BGE, add olive oil and sauté onions, green pepper, and jalapeños until limp. Add garlic and continue cooking for 2-3 minutes. Add remaining ingredients and cook, uncovered, for about 2 hours Remove bay leaves, dried chiles and serve.


    Servings: 1

    Recipe Type
    Main Dish, Side Dish

    Recipe Source
    Author: John Hall (Egret)[p]Source: Florida Eggfest '06, Egret


    [p]
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  • Coach Foerster
    Coach Foerster Posts: 27
    Richard,
    Thank you for responding. I am new to the BGE-took the plunge! I LOVE IT. Also, new to this forum. We also want to smoke something but find it hard to figure out after lite how it gets so hot so quick. If we want to smoke something how do you back the temp down? Do you put less lump coal in or close the vents after the coals have a glow?
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Coach Foerster,[p] You start shutting down the vents as the temp gets close to your target. This is true for 250 degs as it is for 650 degs.[p] Fill the lump to the top of the fire box.
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  • Unknown
    Unknown
    Coach Foerster,[p]Dave Klose has a great cast iron cookbook on his website and this source has many Dutch oven chili type recipes and all I have tried are very good. You can find it at the link below. Just punch up the Cast Iron Cookbook. [p]Dave

    [ul][li]Dutch Oven Cooking[/ul]
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