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

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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.

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

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

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

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

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Here the dry spices have been thoroughly mixed in.

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The ground beef is added in next & browned.

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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.

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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.

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

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

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

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The chili & Skillet Cornbread were a great pairing.

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

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

© 2013 Jim Mahoney