The trick is to smoke the meat without making the meat smoke

Your Album (Click to Change)

It took almost as long to gather & prep the ingredients for this complex, or as they called it: elaborate chili. The ingredients included: Kidney, cannellini & pinto beans, diced tomatoes, minced garlic, onions & celery, garlic, cumin, cinnamon, oregano, cocoa powder, chili powder, BGE Basic BBQ Rub, beef stock, balsamic vinegar, chipotle chili in adobo & diced bacon.


there were so many ingredients that I used a full sheet pan set on a Black & Decker WorkMate plus another 1/2 sheet pan.


The BGE Dutch oven was preheated at 400 degrees for 10 minutes before the bacon was cooked.


The bacon was removed & the bacon fat was retained & used to help sautee the garlic, onion & celery.


The BGE Basic BBQ Rub, chili powder, cumin, cinnamon, cocoa powder & oregano were added in next.


Here the dry spices have been thoroughly mixed in.


The ground beef is added in next & browned.


The beef stock, tomatoes, the 3 types of beans & vinegar are mixed in and finally the chili is seasoned with Tabasco sauce. The chili 7 grill grate are removed from the Egg. Pecan chips were tossed on the coals & the Platesetter goes back in together with the Dutch Oven. Then the lid is closed & the heat is reduced to 300 degrees.


Here the chili has cooked at 300 degrees for 2 hours. The two chipotle chilis have been removed & the chili will cook down for another hour.


The chili has cooked down for a final 30 minutes & is ready to eat.


The chili goes straight from grill to table where it sits on a trivet & is joined by the Skillet Cornbread.


The Dining Room was filled with a wonderful smoky BBQ smell. The chili was thick, chock full of ingredients & rich in flavors.


The chili & Skillet Cornbread were a great pairing.


You can see in this picture how rich & full of ingredients this chili is.


The last step was to top the chili with scallions & shredded cheddar cheese.

© 2013 Jim Mahoney