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Dern Good Chili a la Big Green Egg
Dern Good Chili a la Big Green Egg[p]I made this chili last night. My guests raved about it, saying it was the best chili they had ever had in their life (and they are a tough crowd). Said I should enter a contest, but I know I never will. They all asked for the recipe, but none have an Egg (yet). So I thought I’d share what I did here. Let me know what you think. [p]2 lbs cheap beef (pot roast cut) – coated with Dizzy Pig Raising the Steaks
2 lbs boneless pork ribs – coated with Dizzy Pig Tsunami Spin[p]Roasted at 275, indirect with inverted plate setter and drip pan with water, until 160. Let rest then cubed.[p]While roasting meat, put 6 large roma tomatoes on 3 Anaheim peppers on the ‘exposed’ sides of the plate setter set-up so they were charred black on all sides (not all at once, of course due to room, but one after the other). Pulled, peeled and chopped.[p]Also, while roasting meat, combined 6 T chili powder, 2 T ground cumin. 1 T Hungarian paprika, 2 t beef bullion powder, 2 t oregano, 2 t sugar and 1 T ground coriander.[p]Also while roasting meat, chopped two med onions and 6 cloves of garlic and slow cooked in EVOO in dutch oven for about 10 min. Then poured 2 bottles of beer – one domestic (MGD) and one stout in dutch oven. Added spices and brought to a boil. Added tomatoes, peppers and meat. Put in the Egg with dutch oven lid ON at 200. Let simmer for about 3 hours. [p]30 min before serving threw several dry pieces of mesquite in the Egg and took the dutch oven lid OFF. Let smoke. Also threw in on can of rinced black beans, only bcause someone said chili was not chili without beans. Luckily the 4 lbs of meat hid them.[p]Pulled dutch oven off egg and stirred in the juice of one large lime and about ½ cup of sour cream into the chili (to thicken).[p]Served with sliced green onion, halved grape tomatoes, sliced avocado, sour cream, cilantro, honey-butter coated corn bread and cheddar cheese.[p]One guest called me this morning to tell me she dreamed about it last night. YAY for the Big Green Egg!!! Wish I had pictures...
2 lbs boneless pork ribs – coated with Dizzy Pig Tsunami Spin[p]Roasted at 275, indirect with inverted plate setter and drip pan with water, until 160. Let rest then cubed.[p]While roasting meat, put 6 large roma tomatoes on 3 Anaheim peppers on the ‘exposed’ sides of the plate setter set-up so they were charred black on all sides (not all at once, of course due to room, but one after the other). Pulled, peeled and chopped.[p]Also, while roasting meat, combined 6 T chili powder, 2 T ground cumin. 1 T Hungarian paprika, 2 t beef bullion powder, 2 t oregano, 2 t sugar and 1 T ground coriander.[p]Also while roasting meat, chopped two med onions and 6 cloves of garlic and slow cooked in EVOO in dutch oven for about 10 min. Then poured 2 bottles of beer – one domestic (MGD) and one stout in dutch oven. Added spices and brought to a boil. Added tomatoes, peppers and meat. Put in the Egg with dutch oven lid ON at 200. Let simmer for about 3 hours. [p]30 min before serving threw several dry pieces of mesquite in the Egg and took the dutch oven lid OFF. Let smoke. Also threw in on can of rinced black beans, only bcause someone said chili was not chili without beans. Luckily the 4 lbs of meat hid them.[p]Pulled dutch oven off egg and stirred in the juice of one large lime and about ½ cup of sour cream into the chili (to thicken).[p]Served with sliced green onion, halved grape tomatoes, sliced avocado, sour cream, cilantro, honey-butter coated corn bread and cheddar cheese.[p]One guest called me this morning to tell me she dreamed about it last night. YAY for the Big Green Egg!!! Wish I had pictures...
Comments
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Kelley:
We have been using Muir Glen fire roasted tomatoes in our chili and love it. I just saw thirdeye roasting peppers with his weed burner which I thought looks interesting. I have a weed burner on order but using the platesetter really looks intriguing. I can't wait to try both methods. How hot was the fire when you roasted the veggies? I would think the tomatoes would be more of a challege than the peppers if nothing else they could get messy. Congrats on the good eats.
Tom -
Kelly, that sounds like one great pot of chili. I like the mixing of beef and pork. Another thing I like about your recipe is needing 2 six packs of beer to create your masterpiece. Very innovative in using 2 different types. One beer for the pot, dispose of 5 then repeat. My recipe calls for a 5th of tequila, add one jigger to the chili and dispose of the rest any way you see fit. Works for me????
Popsicle -
Kelly,[p]That sounds awesome. I just bought a cast iron dutch oven, and yours might be the inaugural recipe![p]
Happy New Year!
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Kelly,
You wish you had pictures, I wish I had a bowl!!!!
Sounded great.[p]Happy New Year!
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Tom,
The fire was not very hot - about 275. I roasted the veggies over a direct flame. The tomates were very soft and made a nice puree without much effort.
Kelly
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