Smoking Chili on the BGE
Now that fall is here, I had a craving for Chili.
I did some research and found a couple of new ideas that I wanted to try. One was a method of making chili on the Big Green Egg (BGE) where you cook the wet ingredients and dry ingredients separately, then combine them near the end. This method has been termed Over-The-Top Chili.Today's meal started the way that all my BGE cooks start. Lighting the chunk. I prefer to use chunk charcoal as I can control the airflow through it better.
While the Egg is warming up, I prepped the ingredients.
I put the pecan wood chips in a baggie and soaked them in water for an hour. This will be the source of my smoke
You know it's a good recipe if it starts with bacon!
Then, I chopped up some veg.
In a dutch oven, I fried the bacon. While the bacon was cooking, I threw the peppers on the grill to try to get a little char.
Once the Bacon was ready, I removed it, then added all the chopped vegetables to the Dutch Oven.
While the Veg was softening, I prepped the meat.
The spices were very similar to a chili-mole blend. I added the spice to 2 pounds of ground beef, then mixed it in until I had a beautiful chili-mole meatball. The bacon was also added to the meatball at this point.
The meatball was ready to go on the egg.
I rearranged the egg so that the dutch oven would only receive indirect heat. I didn't want to chance it that the bottom of the pot would burn. I put in a "Plate Setter" as a barrier between the fire and the pot. The rolled up balls of tinfoil keep the pot from touching the ceramic - this also reduces the risk of burning.
I then put the grate on top of the dutch oven.
Then I put the meat ball on top of the grate so that it would get smoked while, at the same time, any drippings would fall into the chili.
At this point, I let it smoke until the internal temperature of the meatball was around 145 degrees C.
When the meat was cooked, I let it rest for 10 minutes, then chopped it up into small pieces.
It's hard to see in this photo, but there was a beautiful smoke ring before I split it up .
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The smell is amazing!!!
I put the meat back in the chili. Now, I am going to let it smoke for a few more hours.
The hardest part is ... my wife doesn't get home for another 2 hours.
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Wow, I thought my son @exyle was good with the green egg, but what you are doing is amazing. I like to make chili also, but I have no green egg, so I make it on the stove. That's also good, but this....... I will follow your adventures from now on!!
I'm going to try to do smoked mac and cheese soon. It's a new recipe for me. I know I really enjoyed smoked gouda and other cheeses, but I've never smoked my own.
Excellent Work,
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STOPLooks amazing, like a hot pot:)
It was delicious. !!!
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I also really like the food you post.