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Categories Soups, Stews, and Chilis Clay's Fire Roasted Chili
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Clay's Fire Roasted Chili
Description:

This is one of my all-time favorite cooks on the egg , about 4 hours to make. I use my small egg to cook chili but also use the large and the setups stay the same for each. I know you will enjoy my chili when it’s cold outside because it warms the soul and is a lot of fun to make. First I’ll give you a little info on chilies so you can make a better decision on how warm you can make your chili. I like Anaheim and I can find them in most super markets. Poblemo are good also and are very easy to de-seed. Look for chilies that are firm, smooth and obviously fresh in appearance. Flavor is enhanced by fire roasting and the removal of the skins makes a better chili when eating. Scoville heat Units for fresh chilies:

  • Bell pepper…..~0~ Baby safe
  • Anaheim chili…..~500 to 1,000~ Mild medium
  • Poblemo chili…..~1,000 to 1,500~ Medium
  • Jalapeno chili…..~2,500 to 8,000~ Hot
  • Naga Jolokia chili…..~855,000 to 1,041,427~ Hotter than the Fires of Hell.
Ingredients:

This recipe makes about 3 qts. . And it’s easy enough to double this recipe for a big batch.

  • 3 Anaheim chilies
  • 1 Green Bell pepper
  • 1/2 cup onion, chopped with a pat of butter
  • 2 pounds ground chuck
  • 3 T ground cumin
  • 2 T chili powder
  • 1 T Dizzy Pig Swam Venom…or your favorite Cajun hot seasoning
  • 1 T salt
  • 2 teaspoons chopped garlic (two cloves)
  • 1 teaspoon sugar
  • 2 bay leaves
  • 2 – 14oz. cans of Hunts diced tomatoes in sauce
  • 1 – 6oz. can of Hunts tomato paste
  • 2 T flour
  • 3 cups cold beef stock
Instructions:

Set up the egg for grilling with hot coals close to the grid to fire roast the chilies. Dome temp will be around 400 degrees. Blacken the skin of the chilies including the bell pepper, turning often so just the skin is charred and the flesh is not overcooked. Remove chilies and set the egg up indirect heat with plate setter legs up or pizza stone on grid to hold a pot. Back in the kitchen; Scrape the charred skin of the chilies with the side of a knife. Split the chili in half lengthways and scrape the seeds out. Remove stem and chop skins. I like to use a 4 qt. enameled steel pot but sometimes use a cast iron Dutch oven. The egg should be around 350 degrees dome. Add onion and pat of butter to the pot and cook the onions. Add ground chuck and brown meat stirring often to break up any chunks.

Add the rest of the ingredients including chopped chilies except the 2 T flour and 3 cups beef stock. In a large glass or measuring cup add the 2 T flour and to that add about 1/2 cup of the cold broth. Blend well with wire whisk. Add both the flour/broth mixture and broth to the pot. Stir well. Cook the chili at a low boil with the egg around 250-300 degrees for 3 hours stirring about every 20 to 30 minutes. Best enjoyed after an overnight rest in the frig. Have fun!

Notes:
Number Of Servings:Source:
Vegetarian:NoTime To Prepare:
Date:Sat 28 Jan 2012 20:42:30 UTCViewed:2768 times
Author:Clay QEmail:
Rating:4,00 (3 votes)

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