Broil King Keg Forum
May 21, 2018, 02:20:45 AM *
Welcome, Guest. Please login or register.

Login with username, password and session length
News:
 
   Home   Help Search Calendar Gallery Login Register  
Pages: [1]   Go Down
  Print  
Author Topic: Hot Tamale... It's Chili Today  (Read 4580 times)
Grandpa JD
BSK Hero of the Month
Superhero Member
*****
Posts: 1798


Charleston, SC


« on: October 26, 2010, 06:59:48 PM »

This is a post that had made it to the recipe board before the crash. To me, it an "All American Chili" that includes beans, ground beef, and tomatoes.  (There are good chili variations out there without beans, or tomatoes) You can add heat if you want; as cooked, this one's pretty tame.

Ingredients:
1½ tbs vegetable oil
2 strips Wright's bacon, chopped
1 onion, diced
3 cloves garlic, minced
1 pound ground beef or beef/pork mixture.
4 bouillon cubes (2 onion, 2 chipotle)
3 (15 ounce) cans pinto, ranch, chili or black beans, undrained
1 (14.5 ounce) can crushed tomatoes
2 tbs Hungarian sweet paprika
1 1/2 tbs chili powder
1 tbs dried oregano
1 tbs dried basil leaves
1 tsp cayanne powder
1 tsp cumin
¼ cup sugar
1 tbs red wine vinegar
½ to 1 cup red wine, beef broth, or water (optional)
Salt and pepper to taste

Directions:
Direct heat for DO initially.
1.  Heat oil in DO direct on CI grate.
2.  Add in onions, garlic and bacon and cook until bacon is browned and onions are translucent.
3.  Crumble bouillon cubes and stir into ground beef.
4.  Stir ground beef into the DO and cook until browned.
5.  Stir in paprika, chili powder, oregano, basil, cayanne powder, and cumin.
6.  Remove DO and CI grate, add diffuser to keg, place CI grate on upper level, then return DO to keg.
7.  Stir in beans, tomatoes, sugar and vinegar.
8.  Add water, beef broth, or red wine if needed.
9.  Place lid on DO, close keg and stabilize temp at around 400°.
10.  Continue cooking 30 minutes, stirring occasionally.  Taste, season with salt and pepper as necessary, then cook for 30 - 45 more minutes, stirring occasionally until flavors are well blended.

Onions garlic and bacon cooking.





Bouillon cubes.



Browning the ground beef.



Stirring the spices into the beef.



Beans that were available in the cupboard.



Now diffuser added and beans and remaining ingredients stirred in.



Done.





Served.






« Last Edit: October 26, 2010, 09:47:00 PM by jdwashin » Logged

"To the stars on the wings of a pig."
RazorbackBBQJim
Superhero Member
*****
Posts: 2032


Maryville, Tn. (just south of Knoxville)


« Reply #1 on: October 26, 2010, 07:16:25 PM »

JD...nice cook...a country boy can eat that every day!!!!!!

Jim
Logged

IT'S 5 O'CLOCK SOMEWHERE!!!!!
EconomicDisconnect
Superhero Member
*****
Posts: 2524


North of Boston, MA


WWW
« Reply #2 on: October 26, 2010, 07:24:15 PM »

Unreal cook bro!   
Logged

For over a thousand generations the Jedi Knights were the guardians of peace and justice in the Old Republic. Before the dark times. Before the Empire
ranbeaux
Keg Hero of the Month | Fish Throwdown Champion
Superhero Member
*****
Posts: 2797


Keggin down south in Pasadena, Texas


WWW
« Reply #3 on: October 26, 2010, 07:56:30 PM »

  Hey I remember that.... Tongue Tongue Tongue
Logged

"RIGHT WING NUTT JOB"
"BITTER CLINGER TO MY"
  " GUNS AND MY KEG "
Yanknrebel
Chicken Throwdown Champion
Superhero Member
*****
Posts: 2828


You want sauce on that??? --Atoka TN


WWW
« Reply #4 on: October 26, 2010, 08:08:11 PM »

Bowl of chili would be soooo tasty right now...Looks so good!
Logged

"I predict future happiness for Americans if they can prevent the government from wasting the labors of the people under the pretense of taking care of them." Thomas Jefferson
Cajunate
4X Keg Hero of the Month - 4X Throwdown Champion
Superhero Member
*****
Posts: 6204


Metairie, Louisiana


WWW
« Reply #5 on: October 26, 2010, 09:38:54 PM »

I could eat a good bowl of chili anytime. Hot or cold as long as I have an icy cold brewski with it. That looks fantastic!
Logged

"Good grillin' is like good lovin' "
  Just outside of New Orleans
Boat-n-BBQ
2x BKCG Hero of the Month
Superhero Member
*****
Posts: 3528


Go fast ~ Cook slow... Marietta, GA


WWW
« Reply #6 on: October 27, 2010, 08:23:32 AM »

It's going back to recipes were it belongs!

Thanks,
Boat
Logged

BKCG's SN#389 (salt) at the lake  SN#1686 (pepper) On permanent loan to SIL
BSK's SN#5045, SN#6278, SN#6403, SN#6990 (The competition fleet) Powered by BBQ Guru DigiQ's!
KCBS/CBJ   http://www.facebook.com/boatnbbq
batenoy
Jr. Member
*
Posts: 30


« Reply #7 on: October 30, 2010, 06:56:54 PM »

You are officially one of my heroes! We made this today...and it was unreal!

Perfect flavor and we cooked it a little extra with the DO lid off to get it as thick as possible...some of the best chili I've ever had, if not the best.

The Keg got a serious workout today. We put about 5 giant Idaho potatoes around the dutch over to cook at the same time as the chili. We then pulled the chili off and baked two round loaves of bread and five ears of corn to finish everything off.

Everyone was blown away...more than a few made the comment that they didn't know what to eat because everything was so delicious.

I solved it by covering the potato in chili and then slipping into a flavor induced coma.

I realized too late that I should have taken pictures...but the food smelled too amazing for me to delay gratification any longer.

Thanks for posting the recipe!
Logged
Grandpa JD
BSK Hero of the Month
Superhero Member
*****
Posts: 1798


Charleston, SC


« Reply #8 on: October 30, 2010, 07:14:04 PM »

...

...Perfect flavor and we cooked it a little extra with the DO lid off to get it as thick as possible...some of the best chili I've ever had, if not the best.

The Keg got a serious workout today. We put about 5 giant Idaho potatoes around the dutch over to cook at the same time as the chili. We then pulled the chili off and baked two round loaves of bread and five ears of corn to finish everything off.


Thanks for posting the recipe!...


Thank you for your kind words.  Thickening it up with the DO lid off is a great idea.  Overall, sounds like you had an amazing cook, just remember the camera next time as we'd all love to see your kegging results.   Smiley  Post often!   Smiley
Logged

"To the stars on the wings of a pig."
batenoy
Jr. Member
*
Posts: 30


« Reply #9 on: November 04, 2010, 09:52:16 AM »

So this was such a big hit that I've had multiple requests for a repeat performance this weekend.

I'll make sure to snap a couple pictures of it this time!

Logged
RiverCityRub
BSK Hero of the Month
Hero Member
****
Posts: 442


Bartlett, TN


« Reply #10 on: November 04, 2010, 12:19:23 PM »

Looks like a winner!
Logged

Smokers/Grills I use:
BKCG - #3998
Primo XL
Weber Summit Gold
Backwoods Party
Backwoods Piglet
batenoy
Jr. Member
*
Posts: 30


« Reply #11 on: November 04, 2010, 12:52:11 PM »

My wife and I generally don't eat leftovers...I think it's because of how often we ate them growing up (both of our parents grew up children of the depression and leftovers were a way of life).

But I had a bowl of this chili everyday (either for lunch or dinner) for the last 4 days! Smiley Excellent flavor even after the re-heats.

Seriously good stuff! Anyway, I'll stop talking about it before I look like an obsessed stalker (it may already be too late for that).
Logged
Pages: [1]   Go Up
  Print  
 
Jump to:  

Powered by MySQL Powered by PHP Powered by SMF 1.1.21 | SMF © 2015, Simple Machines Valid XHTML 1.0! Valid CSS!