Sometime late last year Dyal posted pictures of EggFest Chili. As you may have guessed it made an impression on me. I remember thinking what a great looking and interesting chili it was. I also thought if I ever get a BGE, I’ll get the Big Green Egg Cookbook and make some of that chili. While I wasn’t serious about getting a BGE or the cookbook at that point in time, I was serious about making the chili. Now I know the folks from Texas will look down their noses at this and call it glorified bean soup. I like to keep an open mind on the subject and I like both types. The way I look at it this just means there is more for me to eat. The chili was served with Skillet Cornbread w/ Fresh Roasted Corn also from the BGE Cookbook.
My gas grill got in some light duty today grilling up 2 ears of corn. The other ingredients were: All-purpose flour, baking powder, kosher salt, melted butter, yellow corn meal, eggs, sugar & heavy cream.
The flour, baking powder and salt were sifted together in one bowl.
The cornmeal, sugar and eggs were mixed in another bowl.
The flour blend bowl was emptied into the egg mixture bowl & they were combined.
The last step is to add the melted butter, heavy cream & grilled corn kernels to the mix.
The batter was poured into a skillet. The skillet went onto the Egg which was set up with the Platesetter. The cornbread was baked for 35 minutes at 425.
This “simple” chili used 80 percent lean ground beef, kidney beans, cannellini beans, pinto beans, diced tomatoes, diced garlic, celery & onions, cumin, cinnamon powder, BGE basic BBQ rub, chili powder, dried oregano, cocoa powder, kosher salt, beef stock, balsamic vinegar, chipotle chili in adobo sauce & diced bacon.
A full sheet pan sitting on a Black & Decker WorkMate makes a great portable outdoor work surface. This chili had so many goes intas that I had another half sheet pan full of ingredients sitting ontop of my gas grill too.
Initially the Egg was set up for grilling at 400 degrees. The BGE Dutch oven was preheated for 10 minutes and the first step is to cook up some bacon. What is odd is they have you remove the bacon with a slotted spoon, but then you do no more with the bacon. I thought I missed something, but no you keep the fat and lose the bacon. I’ll have no problem finding something to use these bacon bits on.
The celery, garlic & onions are next and are sauteed in the bacon fat.
The Basic BBQ rub, chili powder, cumin, cinnamon, oregano and cocoa powderare added next. The cocoa powder was a nice touch and you could taste it in the finished chili.
The powdered spices are mixed together and the next step will be to add 2 pounds of 80 percent lean ground beef.
The ground beef has been browned.
The 3 types of beans, beef stock, vinegar and diced tomatoes are added next.
After all of the ingredients went in and were mixed, the two chipotle chilis went in last. The Dutch oven and grill grate were removed. Some soaked pecan chips went onto the coals and then the Platesetter was installed legs down and the Dutch oven is placed on it.The heat is reduced to 300 degrees. In this picture the chili has cooked for two hours and the two chipotle chilies were removed.
The chili has cooked down for another 30 minutes.
The chili went straight from grill to table (with a substantial trivet underneath). It joins the skillet cornbread and some shredded cheddar cheese and diced scallions. This chili had all sorts of wonderful flavors and the dining room smelled of wood smoke. My wife “hated” it so much she had four bowls of it. She finished her second bowl before my first was done. My wife & I are not sour cream lovers so we didn’t put any of that out.
The cornbread was excellent too. It was moist and buttery and not at all dry.
Smoked chili & homemade cornbread:-It doesn’t get better than this.
It just needs some toppings & the wait is over.
Here is the chili topped with scallions and shredded cheddar cheese.
Chili is something I don’t need to wait for winter to eat. It is excellent year round. This chili is really worth making anytime.