How To make Cookout Chili
1 lb Beef chuck,hamburger grind
1 Bell pepper(s)
4 Chiles,green,fresh whole
1 Jalapeno pepper,pickled
2 Scallions,coarsely chopped
1 cn Tomato sauce(16oz ea)
1/2 t Oregano,dried,pref. Mexican
1/2 t Cumin,ground
1 t Red chile,hot,ground
1 t Chile caribe
1 cn Kidney beans(16oz ea)
1. Form the meat into three or four hamburger patties.
2. Over a grill, charcoal broil the hamburgers until they are medium rare
on the inside and nicely crisp on the outside. Set them aside to cool. 3. Lightly roast the bell pepper, green chiles and jalapeno (if fresh) over
the fire. Prepare parched red or green chiles according to succeeding recipe, then finely chop all the peppers. 4. Crumble the hamburgers into a large skillet or Dutch oven and add the
peppers and the remaining ingredients to the meat. Simmer over the fire for at least 30 minutes. Stir occasionally. Taste and adjust seasonings.
How To make Cookout Chili's Videos
COOKOUT CHILI
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How To Ferment And Make Your Own Hot Sauce, Easily
Hot sauce has a very special place in my heart...And no I'm not talking about heartburn. We can make our own hot sauce at home with any peppers we want. That means that we now have full control over the flavor. The end result? The perfect hot sauce for you. Happy Fermentation Fridays Folks!
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10 Gallon Chili Cookout
10 Gallon Chili Cookout Nov. 7, 2009
Actual cooking time 3 -1/2 hours
Unlock the Delicious Secret Behind Southern Style BBQ Beans!
Smoky and Savory Southern Style BBQ Baked Beans - Looking for a delicious and flavorful side dish for your next barbecue or cookout? Look no further than this smoky and savory Southern style BBQ baked beans recipe. This recipe is sure to impress your guests with its bold and delicious flavors. Slow-cooked to perfection with a blend of savory spices, bacon, and tangy barbecue sauce, these baked beans are the perfect complement to any grilled meat or barbecue dish. So fire up the grill, grab a plate, and dig in to these mouthwatering Southern BBQ baked beans!
Ingredients:
1 pkg. Thick Cut Bacon
1 cup chopped Onion
2 Garlic Cloves
2 28oz cans Baked Beans
1 cup BBQ Sauce
1/2 cup Ketchup
1 tbsp. Chili Powder
1 tsp. Liquid Smoke
Brown Sugar
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Creekstone Cookout Episode 18 - Over The Top Chili
INGREDIENTS
¼ cup oil, 1 large yellow onion (chopped)
1 large green pepper (seeded and chopped)
4 cloves garlic (crushed)
2 jalapenos (finely chopped)
28oz can diced tomatoes
1 quart beef broth
1 cup Big Green Egg BBQ sauce
1/3 cup chili powder
2 tablespoons cumin
1 tablespoon brown sugar
1 teaspoon cayenne
3 pounds ground beef formed into a large patty
Meat Church Holy Voodoo
2 – 15oz cans of dark kidney beans, drained
PRODUCTS
Big Green Egg XL
Eggspander
Conveggtor
Big Green Egg Sweet Vidalia Onion
BBQ sauce
Meat Church Holy Voodoo
Big Green Egg charcoal
Big Green Egg pecan smoking chips
INSTRUCTIONS
1. Set the egg for direct cooking at 350 degrees
2. Add the Big Green Egg dutch oven (uncovered) to the grid. Add the oil, then add the onion and green pepper, and cook until soft. Add the garlic and jalapenos and cook a few more minutes.
3. Add the tomatoes, broth, Big Green Egg Sweet Vidalia Onion Siracha BBQ sauce, chili powder, cumin, brown sugar, and pepper. Mix well and bring to a simmer
4. Remove the dutch oven and cooking grid and then add a couple small chunks of smoking wood.
5. Add the Eggspander with a conveggtor for indirect tiered cooking. Place the Dutch Oven on the bottom grid and continue cooking
6. Season the RC Ranch Wagyu beef with Meat Church Holy Voodoo and form the meat patty.
7. Place patty on the top sliding grid centered over the Dutch oven so that the meat drips into the chili.
8. Cook for 1 ½ hours, adjusting the heat to maintain a simmer.
9. Remove the meat. Add the beans to the chili and add more water if needed (we didn’t). Break up the meat with tongs and place it in the dutch oven.
10. Cook for another 30 minutes until everything is well blended and slightly thickened
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