Recipe: Eggfest Chili Recipe

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	Users > Robert Beaupre > EGGtoberfest2006 > Stews and Soups > Eggfest Chili Recipe

Eggfest Chili Recipe

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.

Ingredients
1		large can (28 oz.) diced tomatoes and liquid. *(Muir Glen)
2		cans (14 oz. each) 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		strips of bacon.
2-3		medium cloves of garlic run thru a garlic press.
1		large or 2 small 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).
		Splash of 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.
*Indicates recommended brands

Preparation:

Preheat your Egg to 275-300�

Open tomato and bean cans and dump into appropriately sized "chili pot", deep Corningware cassarole dish, metal stockpot, cast iron dutch oven, etc.

Fry bacon extra crisp in a non stick skillet and crumble into chili pot.

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.

Add 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.

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 140� 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.

Serve with thinly sliced green onions and graded cheddar cheese on top, perhaps a dolop of sour cream also.

It will taste even better the next day when reheated from a refrigerated and not frozen state.

Freezing is OK, but something will get lost in the translation.

Eggers Notes:

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.