Chili

Rolling Egg · October 2008

Tonight I decided to cook up some chili for my first dutch oven cook on the egg. I have never cooked chili anywhere but the stove so here we go.....

1. Fired up the egg and got it up to 350. I went direct with dutch oven on the grid and went ahead and got the dutch oven up to temp with the egg. Approx 15 minutes.
2. I added one small piece of hickory to the fire. Put the ground beef (1lb.) in the d.o. As soon as I did this I started stirring it as it was already trying to stick to the sides a little. Looking back I might go with 300 the next time. Anyways, after the groung beef cooked for a few minutes I added two small chopped onions (or 1 medium) and a chopped clove of garlic. Browned it all together. Do Not Drain.
3. I added two 14oz cans pintos (drained and rinsed).
4. Added two 14oz cans stewed tomatoes (drained).
5. Added two small cans (8oz)tomato sauce and two of the same cans filled with water.
6. Added 2 1/2 tbl. Mexene chili powder.
7. Added 1/2 teaspoon Cumin.
8. Added 1/2 teaspoon sugar.
9. Add Cayenne pepper to taste.
After getting all the ingredients together I just tried to maintain 250 to 300 and let it simmer for about and hour, stirring every 10 to 15 minutes. When It was close to serving time I just added salt to taste. It was definitely a great pot of chili. Better than any other I've fixed.You could taste the hint of hickory in it. I cooked this for me and my wife (picky eater). If I had done it for myself only I would have added a chopped bell pepper. Ive also had great luck on the stove with adding chopped smoked sausage.

Zippylip · October 2008

Great touch with the jalepenos danc'n round the sour cream - excellent presentation, hope it tastes as good as it looks

DatilpepperBBQ · October 2008

We have made it quite a few times. We also cook at 350 but coat the oven in Olive oil and start the onions and peppers before adding the meat. We have not had a problem with sticking yet. Give it a try next time and see if it helps.

cooksome · October 2008

how do you mantain a temp. with the lid open so much?
My temp allways runs way up.
thanks it looks good

BoneDaddy's · October 2008

looks like I am going to steal your recipe this weekend. Looks great

Ross in Ventura · October 2008

Looks great!
Ross

Craig · October 2008

Looks great! Thanks for the recipe. I'm going to try it.

I'm guessing you simmered it with the dutch oven uncovered?

Lawn Ranger · October 2008

That looks great! It's definitely that time of year again. Here's some made from fresh crushed, New Mexico Green.

Mike

Gunnar · October 2008

I've wanted to make chili for a few weeks and these pictures are enticing. The second picture threw me a little….jalapenos and chili, but pickles??

Lawn Ranger · October 2008

Kinda like Tater Tots and Thousand Island....I'm a bit wierd.

LR

Gunnar · October 2008

You sold me on the tater tots and thousand island at the Coop Fest. I need to figure out how much adobe to add. You can bottle that dip.

Lawn Ranger · October 2008

Just buy a can of Chipotle chili's in Adobo sauce and put the chilis in a tupperware container and spoon out the adobo sauce as you need it. Eventually you can just puree the chilis and use them, too.

Mike

Rolling Egg · October 2008

Yes I simmered uncovered. I never used the lid during this cook actually. After I got the meat done and added all the other stuff I actually figured out that if you completely close the bottom vent it wont carry on so much with flames while you trying to stir. I actually simmered for an hour with the bottom vent closed and daisy about half open.

Tripmaker · October 2008

I made chili for a camp out a few weeks ago and used pot roast instead of ground beef. The pot roast makes for a different texture and improved taste. I cooked the pot roast for about 7 hours in a DO then shreded it like pulled pork. I imagine pulled pork would work just as well if not better. Try it, you'll like it.

Chili

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