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Found 29 results

  1. In my wonderings though the grocery store I happen to spy 1 lb. of ground turkey on sale for $.99 but it needed to be used or froze by the 10th. I wasn’t sure what I was going to make with it but since both my wife and I on doing the Weight Watcher’s thing, I decided to put it in my cart. My first thought was to mix it into some pasta sauce I still had sitting in the pantry for meat sauce. I then pointed the pasta sauce and it was off the charts high, so I rethought what else I could make. My wife suggested Turkey Chili. I liked that idea so that’s what I went with. I searched the web for recipes and combined around 3 of them to come up with this one. Here are most of the ingredients. 1 ½ Tablespoons Olive Oil 1 lb. Pounds 93/7 Lean Ground Turkey ½ Yellow Onion (Diced) ½ Red Onion (Diced) I Poblano Pepper (Diced) 1 Red Bell Pepper (Diced) 1 ½ Teaspoons Minced Garlic 1 6 Oz. Can Diced Green Chiles 1 15 Oz. Can Corn 1 15 Oz. Can Crushed Tomatoes 1 15 Oz. Can Tomato Sauce 1 15 Oz. Can Chili Beans 1 15 Oz. Can Black Beans 1 15 Oz. Can Dark Red Kidney Beans 1 15 Oz. Cannellini Beans 1 15 Oz. Can Chicken Broth 2 Tbsp. Chili Power 1 Tsp. Cumin ½ Tsp. Crushed Red Pepper ½ Tsp. Chipotle Pepper Power ½ Tsp. Black Pepper ½ Tsp. White Pepper ½ Tsp. Salt ¼ Tsp. Cinnamon I diced up all the onions and peppers, mixed up the spices and got out my enameled Dutch oven. I placed the OO in the D.O. and put it on the side burner of my Gasser. I put the Turkey in once it was heated up. I cooked it until just slightly brown. Next, I added the Poblano pepper, onions, Bell pepper and garlic. I covered this and cook it for 10 minutes stirring occasionally. Once the veggies had softened, I added in the rest of the ingredients and mixed everything together. I brought this to a boil and then covered. I turned the burner to low and let the chili simmer for 30 minutes, stirring occasionally. Here it is after cooking. Here it is in a bowl, garnished with onion, cilantro, some lime and some Non-Fat Greek yogurt. This was delicious and only 3 points per serving. (A serving = 1 cup. This was a large bowl, so it was a double serving so 6 points) Eating like this makes me forget I'm losing weight.
  2. So my work had a Chili Cookoff contest and I decided to join in on the “fun”. I put fun in parenthesis because I had to make the chili on Tuesday after work and didn’t get done until it was 9:00. I then had to wait until it cooled off enough to put it in the fridge. So I’m in bed at 10:15 and the alarm is set for 4:30. This so I can shower and get everything ready and make the drive up to the L.A. area on Wednesday. I made a White Chicken Chili called Chili Blanco. I used a recipe from All Things BBQ. (Here's a link to his video: https://www.atbbq.com/thesauce/chili-blanco/) I tweaked the recipe a little. Here are the ingredients I used with my tweaks in red. · 2 lb chicken, boneless breasts or thighs (I used 4 boneless breasts) · Carne Asada Seasoning (I used Fajita seasoning) · 2 tbsp Extra Virgin Olive Oil · 1 large yellow onion, diced · 3 Anaheim chiles, seeded, diced (I used 2 Anaheim and 1 Poblano) · 1 jalapeno, seeded, diced · 1 tbsp All Purpose Rub · 1 tbsp ground cumin · 1 tsp Mexican oregano · 4 cloves garlic, minced · 3 tbsp unsalted butter · 1/4 cup flour · 2 (15 oz) cans of great northern beans, drained, rinsed · 1 quart unsalted chicken stock · 1 cup heavy cream (I used Caciqui Crema Salvadorena) · 8 oz cream cheese, cubed · 1 bunch cilantro, minced · 4 oz (1 cup) pepper jack cheese, grated Didn’t have time for a fully documented cook photo spread but here is what I did get. I had taken some chicken I had in the freezer and thawed it out. Assembled most of my spices (some I didn’t use) and the chicken. Sliced al the breast in half to increase the surface area and then sprinkled on the fajita seasoning. I grilled the chicken on my preheated Grill Grates I got from BPS. Brought then inside to cool while I started prepping the veggies and other ingredients. Onion and Poblano diced and now the Anaheim’s added. I took all this out and placed it in my 9 Qt. Dutch oven to sauté. This is where I was pushing for time and quit taken all the pictures that slow down the cooking process. I did get one of the final results. I really liked the flavor and heat profile of it. It had some heat, but the heat was flavorful and not just hot. My wife also liked it but indicated it was just a little to hot. (She still ate it 2 days in a row) I didn’t win the cookoff but came in 3rd. This is a little different that what everyone was used to. The traditional chili’s won but I did get a lot of complements on it. Thanks for looking
  3. I was a little late getting my cook up on instagram for the national Chili day hash tag so curious what you cooked, recipes you like etc. I did a chili blanco with smoked chicken, coal roasted hot peppers and onions and fried prosciutto garnish. Love this recipe https://www.atbbq.com/thesauce/chili-blanco/ My favourite Chili is this recipe given its excessive use of hot peppers that I grow, smoke to dehydrate and preserve and use throughout winter, it’s the red one in the two photos below https://www.epicurious.com/recipes/food/views/our-favorite-texas-beef-chili-51249010
  4. Kamado Joe Smoked Chili Recipe Ingredients: 2 to 2 1/2 pounds cubed chuck roast or beef brisket Your favorite beef seasoning 2 yellow onions, chopped 1 red bell pepper, chopped 6 cloves garlic, chopped 2 tbsp cooking oil 1 tbsp ground cumin 1/4 cup chili powder 1/4 cup whiskey (or beer) 1 28oz can diced tomatoes 1 28oz can tomato sauce 2 15oz cans dark red kidney beans, drained and rinsed 2 tbsp honey salt to taste Directions: Preheat your grill to 225-ish and add several chunks of your favorite smoking wood. Cut your chuck roast or beef brisket into cubes (whatever size suits you best. Place them in a shallow pan and season them liberally with your favorite beef bbq seasoning rub. Place the pan on the grill and let the meat smoke for 60 to 90 minutes. In a dutch oven, add the cooking oil, onions, red bell pepper and saute for 6 to 7 minutes. Add the garlic, cumin, and chili powder and saute for another minute or two. Add the whiskey or beer and sautee for another minute. Add the tomatoes, tomato sauce, kidney beans and the smoked meat to the dutch oven and mix well. Add two tablespoons of honey if desired to help cut the acidity of this recipe. Return the dutch oven to the grill, uncovered. Raise the grill temperature to 275-300 degrees and cook uncovered for 60-90 minutes, stirring every 20-30 minutes. Add salt to taste during this stage of the cook. Put the lid on the dutch oven and simmer for another 60-90 minutes. Remove from the grill and let cool for 10-15 minutes. Serve and garnish with shredded cheddar cheese and chopped green onions! Enjoy!
  5. Nothing puts me in mind of fall quite like chili. Though I admit that none of my friends would ever define this as chili as it contains beans and a few other things to ease my conscience and qualify as healthy. Started out with 3lbs of ground turkey that I smoked for 3 hours on the Big Joe. Garlic and jalapenõ, cowbell, mexibelle, poblano and bell peppers that I roasted on the Joe after pulling the turkey, black and kidney beans, white onion, carrot, etc. Topped with red onion, yellow bell pepper- most of which I dropped putting the lid one- and extra sharp cheddar. I unfortunately didn't get a pic of anything on the smoker. Had to snap this picked quickly before the couples devoured the pot.
  6. Made some chili in the crockpot today. http://www.hurstbeans.com/recipes/299/Slow-Cooker-Chili Hurst products have always worked out well for me. I added some smoked salt, garlic, basil, bag of frozen onions & peppers and a can of habanero Rotel to this one before thickening up with a small amount of ap flour.
  7. This is soon to be chili Komado Al style. Where I come from, we call these fixin's... The green is two poblano's 1lb each of ground chuck and pork sausage, smoked a couple ours @ 195° ~ 205°. Plus 1lb. each chorizo and kiolbassa. (Well, about a 1 1/4lb of kiolbassa- you simply can never have too much of it)
  8. Having plenty of leftover Hot Dog Chili from Friday I decided to remake all 3 of my favorite dogs. The first time I made them, the buns were huge and came apart as I was plating them up. (That’s why you couldn’t see the dog in two of them) I started out by making up some Cherry Dump Cake Cobbler. Here are the ingredients. Buttered up my Dutch Over and dumped in the cherry filling and cake mix. I leveled it out some and then sprinkled on some cinnamon and brown sugar. I then thinly sliced a stick of butter and placed it on top. I put in in my preheated, to 325, kamado for 35 minutes covered and 5 minutes uncovered. Here it is done. I then put on some hot dogs and 1 brat. While they were cooking we heated up the chili and got out all the condiments. Turned the dogs. While they were finishing cooking I got out the sesame seed buns and when everything was ready, I made up the dogs and poured myself a Modern Times Blazing World Hoppy Dank Amber Ale. From left to right is a Chili Cheese Dog, a Chicago Dog and finally a Bratwurst with Mustard and Sauerkraut. All served up along with some corn on the cob, some fresh cut watermelon and cherry cobbler a la mode. I starved myself all day because I knew I was making these and they again didn’t disappoint. Thanks for looking.
  9. With the 4th of July coming up I decided to make 3 of my favorite dogs as practice. I started out by making up some of John’s Hot Dog Chili. Here are most of the ingredients. Ingredients: 12 oz of a beer of your choice (choices here will change the flavor of the chili) 1 lb ground beef 1 medium onion, finely chopped 1 1/4 cup ketchup 1/3 cup yellow mustard 3 teaspoons sugar 1 tablespoon apple cider vinegar 1 tablespoon salt 1 teaspoon garlic powder 1 tablespoon chili powder Browned up the meat and poured in the beer and brought it up to a boil and let it go for 15 minutes. Put in the rest of the ingredients, stirred and brought it back up to a boil. and let it go until it was at the consistency I wanted and then lower it down to a simmer and let it go for another 40 minutes. Let it go until it was at the consistency I wanted and then lowered it down to a simmer and let it go for another 40 minutes. Here’s the results. While the chili was cooking I slices up the veggies and lite up the kamado. After the chili was done I put the hot dogs on along with a bratwurst. While they were cooking I toasting up some poppy seed buns and when everything was ready, I made up the dogs and poured myself a Twisted Manzanita Rustic Horizon Red Ale. From left to right is a Chili Cheese Dog, a Chicago Dog and finally a Bratwurst with Mustard and Sauerkraut. All served up along with some corn on the cob and some fresh cut watermelon. I starved myself all day because I knew I was making these and they didn’t disappoint. Thanks for looking.
  10. Been absent from here a heap of the time since last April. Had some back trouble that is now healing, thankfully.....but it put me down in the dirt for a while. Losing some weight and exercising really has been helping. Hard to find my stride with the new lifelong diet while looking at the delicious pics in here. I'm dialed in and feeling much, much better. Fired up the grill yesterday and Teenage T-Rex seemed mighty pleased at seeing this. He ate like only a kid with a crazy high metabolism can eat. Me being the old man that I am.....avoided the carbohydrate heavy stuff and stuck to the protein rich stuff. Pics of yesterdays grilling....just a good basic American backyard meal to get my sea legs back underneath me. Almost forgot how to run the grill. Started by making a batch of John's MCM Hot Dog Chili. Love this stuff !!!! Plenty of it leftover for the family to thaw out and reheat for future hot dog or brat meals when I'm working. I like some jalapeños & onions in my hamburger patties. I love hitting the dogs with Franks while they are cooking. Sure adds a nice flavor when you're eating your dog nekkid. Leaves a nice flavor on the outside. Love some Nathan's around my house. Triple cheesed...... T-Rex's first plate.....he added chips, too. Momma's burger..... My burger and hot dog were nekkid except for some of this goodness on top..... Glad to be back. So very grateful to be getting healthy, too.
  11. I want to make two batches for a chili competition in about 3 weeks. One will be based upon smoked pulled pork, perhaps with bits of bacon and pineapple with a sweet smoky profile. the other will be based upon slow smoked brisket, and with smoked Jalapeno (chipotle) undertones. I would like to see people's suggestions for recipes; I am in it to win it.
  12. Another perfect weather day.....we'd best enjoy it while we can. Cooked up some sausage biscuits and watched them disappear before my eyes. Son killed these and two more. He's a lean mean eating machine when he spies something to his liking. Best frozen biscuits I've ever had. Family loves them. Took a 3.5 lb chuck roast out and am going to make chili with it for later this evening. Used some tried and true rubs & a beer....added some Don's Seasoning Delight, too. Going to let it slow cook for 8 hours and add more ingredients all along. Also going to break into a Christmas gift to cook with the chili....
  13. I, like many, enjoy smoking huge hunks of meat on my kamado grills. However, a 16lb brisket is a ton of food for a family of 4 (two of which, eat like birds). This forces me to find ways to re-purpose all of these leftovers. This is one of my favorite leftover dishes: Brisket Chili. It's slow simmered on the Egg and spiced up nice and hot! How to you re-purpose your leftovers??
  14. In my quest for a healthier lifestyle, I have been experimenting some with a lot healthier foods. This weekend I tried this out in the crock pot and was really happy with the results. Here's the nutritional breakdown for this recipe: Slow Cooker Black Bean Chili Ingredients: 2 tbsp Vegetable Oil 6 cloves of minced garlic 1 medium onion, coarsely chopped 1/4 tsp red pepper flakes 1 to 2 tablespoons chili powder 1 tablespoon ground cumin 1 teaspoon dried oregano 1 bay leaf 28 ounce can of diced tomatoes 1 tsp salt 1 1/2 cups of water 6 ounces tomato paste 1 tbsp red wine vinegar 2 16oz cans black beans, drained and rinsed 2 16oz cans great northern beans, drained and rinsed 3 ounces of sharp cheddar cheese, grated (use 1/2 oz per serving as a garnish) Chopped green onions, for garnish Directions: Heat the oil in a skillet and saute the onions, garlic and red pepper flakes. Cook 1 minute, then add chili powder and cumin and cook, stirring, for 2 minutes. (You may need to add 1/4 cup of water after you add the dry ingredients depending on your particular cook). Add this mixture to the slow cooker along with all remaining ingredients except canned beans and garnishes. Stir well and cook on low for 6 to 8 hours. Stir in canned beans about an hour before serving. Notes: Before you serve this dish, taste it to see if it needs more salt. This recipe is not particularly healthy for anyone who might be on a low sodium diet, but this recipe does contain a very significant amount of potassium. Reducing this serving size to 1 cup instead of 1 1/2 cup brings the calorie count per serving down to about 360 calories per serving. I was really pleased with this recipe and I plan to do it again. I fed myself and my girlfriend dinner with it and have 4 containers leftover that went in the freezer that I can reheat for lunch or take to work with me for dinner.
  15. I'm gonna make chili for my wife tomorrow on the kamado. Chili isn't exactly my favorite, so I have never made it myself. Neither of us like really hot food. Some heat of course, but not gonna light our tongues on fire. I would love to hear suggestions from the gurus. What kind of beans do you use for instance? I am tempted to use Italian Sausage as well as ground beef, does anyone do that? Etc.? Thanks Gurus
  16. Thanks to Jeri for the idea of smoking chili. It finally is cool enough the wife and I thought we'd give chili a try. Since the cans of tomato sauce, diced, and crushed were so large it took two pots. I had'nt used bacon in my chili before but we had some extra in the fridge I needed to get rid of. I also not only used burger but stew meat and even some bacon. Never put bacon in my chili before but hay, everything goes better with bacon, right? Have with held the can of chunk tomatos till near the end. Also with holding any paste to see how it tastes in an hour or so. Will let you know how it comes out.
  17. Nice fall day here in Philly! It was a bit of a rash decision, but I decided I've waited long enough and ran to the store for chili fixings. I wanted to do America's Test Kitchen's recipe, but could find no dried chiles other than ghost peppers (no thank you!) so I opted for a fresh grilled variation. Here's what I used: Table salt 1/2 pound dried pinto beans (about 1 cup), rinsed and picked over 2 red, 2 mild green, 2 poblano, and 3 jalapeno peppers, grilled, gutted, sliced into 1" sections 3 tablespoons chili powder 3 tablespoons cornmeal 2 teaspoons dried oregano 3 teaspoons ground cumin 3 teaspoons coriander 2 teaspoons cocoa powder 2 1/2 cups chicken broth 1 tsp beef boullion 3 medium onions, grilled and sliced 4 medium garlic cloves, minced 6 fresh plum tomatoes, diced 3 1/2 pounds chuck roast, cleaned and cubed into 1" pieces 1/2 can of cheap beer I started by boiling the beans in salt water and then resting in the dutch oven covered for an hour. Peppers and onions all got roasted and the beef was browned on the grills. After seeding the peppers and dicing them and the onions into similar-sized pieces, I broke them down further in the food processor along with the tomatoes, herbs, and spices in small batches. Everything combined in the dutch oven and onto the Akorn for 2 hours or so with some pecan wood to start, covered to finish. Smells so good! I'll be serving with sour cream, cheddar cheese, cilantro, avacado, rice, and rolls. Plated pic to come!
  18. I have a couple of days at home between back to back international business trips and with the weather taking a decided cooler turn, chili for dinner sounded really good. Plus, it is just nice to have a real home cooked meal. This was cooked completely on Big(Red)Joe start to finish enhanced by hickory wood smoke from the browning of the ground beef and ground turkey meat all they way through the final simmering stage. This hearty and well seasoned chili was fixed and served the way we like it with no apologies to any state, region, or other preference. After browning the meat and adding the fixins on direct heat at about 400 degrees, I put my deflector on as a heat barrier for the rest of the cook. This is my 7.5 quart Lodge CI getting a workout. Cooked down nicely and just about done, I decided in mid-process I wanted a rum and Coke and this is what the can had on it. Quite fitting. Finished, What a great taste and aroma. Served. A nice fall cool weather treat. We all agreed it was probably the best batch of chili I have ever done, having fixed it on Joe the whole way through and getting a beautiful but nicely balanced smoke element on the batch. And not really too much more effort than on the stove, And, we had a nice family time sitting in the cool but pleasant evening out by Joe having beverages and good conversation. So, if you have not tried chili on your Kamado for the whole process you really should consider it. In the past I have just browned the meat with smoke but doing the whole cook outside adds another level.
  19. More game day (NFL) eats today. Gonna live off leftovers for the workweek. Crock-Pot chili Purty dang good hot-dog-brats Son likes his with just Gulden's, chili & cheddar Wife wanted crisp onions in here's. I have to agree. Ketchup, relish, chili, onions and her favorite cheese....American. Not sure if I'm eating any tonight or not. They skipped breakfast.....I didn't. Hate to admit it, but the can of Rotel habanero-tomatoes I dumped in there....along with the two jalapeños may give this old guy heartburn tonight.
  20. Got off yesterday morning and felt like dog meat all day long. Slept like a champ last night and woke up early....hot shower and emerged like a beast !!!! Fired up the grill for the first time in fo-eva. Chicken dip, white chicken chili and wangs for todays games. Watching the VaTech-GaTech game now.....getting read to watch my Pirates plunder some Tarheels and hopefully send them packing back to Chapel Hill. Even got my lucky Pirate grilling shirt on. New grilling tunes pumping !!!! Getting the chicken ready first. Using @JRow Mad Hunky rub ! This stuff is here to stay 'round my house. Ready for chopping for chili & dip. Grilled-fried wangs on next. Hit the raw wings with evoo & JRow's rub, then shook some House Autry Hot breading on them and onto the grill. Also threw on a some Conecuh Hot & Spicy smoked sausage. Ah yeah.....test wang was proper. The dip was better than ever due to using a whole bottle of Ed's Red Original in there....bamsucka.....much respect to Mr. Ed Creamer. White chicken chili is coming along well for later enjoyment. Poured a bottle of these suds in there for good measure. 3:30pm GO PIRATES !!!!!!!!!
  21. This is my take on Pork Chili Verde. I’ve wanted to do this for some time now. (This is a combination of a couple of recipes I got off of YouTube) First off I know real Chili Verde doesn’t have beans in it but my wife likes and wanted them so I don’t want to hear it. Secondly, I don’t know how to make a video yet so I’ll let my pics do the talking. I forgot to soak my pinto beans overnight so I had to boiled 1 lb. on my grill for 1 hour and then let them soak for 2 hours. Smeared some shorting on my new 9 quart Dutch oven. And on the grill. I added 1 ½ lbs. of trimmed pork shoulder to brown. Took that out and added another 1 ½ lbs. to brown. Then took 10 tomatillos and 3 heads of garlic and placed them on the grill to roast. Chopped 1 ½ medium yellow onion, 1 tablespoon chili powder, 1 tsp. cumin, 1 tsp. Mexican oregano & 1 tsp. rosemary flakes. In go the onions And stir in the browned pork and let cook 5 min. Tomatillos and garlic are done (On 5 to 6 min and tomatillos go into a blender) Pour in 1 Karl Strauss Red Trolley Ale and let cook 5 min. In go the chili powder, cumin, Mexican oregano & rosemary flakes. And after 5 min it looks like this. Chop 1 jalapeno and 6 of the largest cloves of garlic. (The rest gets chopped up and put in the blender with the tomatillos) In they go and you guessed it, let cook for another 5 min. And it looks like this Add 2 cups chicken stock And the beans. Cover and let cook for 2 hours stirring every 10 to 15 min. After ½ hour After 1 hour (Had to add another 2 cups of chicken stock) After 1 ½ hours At this point I add the tomatillos, 1 head of roasted garlic, 2 chopped jalapenos, and 1 bunch of chopped cilantro (which have been blended) and stir. After 2 hours. (See the meat falling apart? It’s done) Add 1 bunch of chopped cilantro, turn off the heat and stir one last time. Heat up some tortillas And serve it up. Money shot. Now that was some fine eating! Fue muy delicioso!
  22. If spring isn't going to happen yet, I guess I'll make one more batch of chili. Start to finish on the Vision. No recipe, just what I had on hand to use up.
  23. So my friends and I are thinking of entering a small backyard bbq competition that also requires you to cook 5 gal of chili. I've never made chili before so I have no idea where to start. Anybody got any tips/tricks/family secrets to give me on making 5 gal of chili for a comp? It will also be for public consumption so it can't be super spicy or anything.
  24. Hey Gang, with winter hitting everyone hard I thought it would be a good time to talk Chili to warm up the forum. I'd like to hear about your twist to this great kitchen pastime. So what is your secret to a great bowl of the good stuff? Tell us how you serve yours and what sides you and your family have past down from generations or something you accidentally fell into! I know we have some Chili masters in this forum
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