Just a reminder

KennyG's Chili.
Larry


EGGtoberfest03 Chili
Many of the "family" asked for my chili recipe and I'm at your service.EGGtoberfest03
ChiliHere's the base recipe. This will provide 4 hearty servings and willdouble, triple, and
quadruple nicely for company and larger crowds. I made a triple
Ingredients
1 large can (28 oz.) seasoned diced tomatoes and
liquid (Muir Glen brand is the best that I've
found), any brand will do.
2 cans(14oz) chili beans and liquid - mild or hot
or one of each (I like Bush's but have had good
luck with Joan of Ark, Libbeys, and the
supermarket's house brand)
1 lb ground meat or sausage. (ground chuck,
sirloin in any fat/lean combination, leftover
sausage, etc. I used a 2:1 ratio of ground meat and
spicy pork sausage in ATL.
2-3 strips bacon
3 medium cloves of garlic run through a garlic
press.
1 large or 2 small onions, medium chop (Vidalia
or Texas sweet, Maui, etc)
2 Tbs chili powder (McCormick is fine or
something better)
1 Tbs ground cumin
1/2 tsp ground cinnamon
1 squirt Hershey's chocolate syrup or equivalent
Splash of Balsamic Vinegar
Splash of Tabasco sauce or your favorite
1 tsp oregano
2 Tbs general purpose BBQ rub (Lysanders,
Bilardo Bros, Dizzy Dust, etc)
6 oz beef broth or better yet - beer or fruity red
wine (use the cheap stuff)
1 large dried chili pepper - pasilla (wimpy)
Chipotle (hotter) pequin (hotter yet) Scotch
bonnet or Habenero (five alarm)
Kosher salt and fresh ground pepper to taste.
Wood chunks - I used hickory, mesquite and
pecan in ATL
Preparation:
Preheat your Egg to 275-300°
Open tomato and bean cans and dump into appropriately sized "chili pot", deep
Corningware casserole dish, metal stockpot, cast iron Dutch oven, etc.
18
Fry bacon extra crisp in a non stick skillet and remove and crumble into chili pot.
Use bacon drippings to brown ground meat or sausage seasoning with salt and pepper as
you go.
Halfway through the browning process, add onions and garlic, drain grease and dump
contents into chili pot.
Float your dried chili(s) on top.
Add in all remaining ingredients and stir thoroughly to incorporate well.
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.
Remove the dried pepper when you have the heat you might be looking for.
Monitor the chili temp with an instant read thermo or Polder. At about 140° internal and
1.5 to 2 hours, remove the thermal barrier. With the pot directly over the heat now, it
should come up to almost a boil in about 30 more minutes.
Serve with thinly sliced green onions and grated cheddar cheese on top.
It will taste even better the next day, of course.
Recipe Source
Author: Kennt Gajda (KennyG)

Terry call me when you get a chance and I will fill you in on the next tailgating party Amber sent me a e-mail about.
Larry