Smoking Chili

[boonf the barbarian]

Hey everybody. I'm brand new to this. I'm wanting to smoke a pot of chili today. I bought a 5qt Lodge cast iron dutch oven for the task. But it has been suggested to me that using a pot without enamel is not good for acidic dishes like chili. Can anyone help me out with whether or not that is true? Thank you in advance.


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[1buckie]

I'm not the best with cast iron, but from the experience I do have, it'll work just fine.....
The problematic part is that the aciditic stuff can eat the seasoning off the inside.....
What I've done before is cook, then eat, then transfer the stuff to a container, then scrub out the pot, swipe the inside with bacon grease & set back in the Kettle to cure up

The way I've gone about chili is smoke the components to start & just keep the Kettle going to stew everything together for an hour or longer at the end....

There will be others that use cast more often chime in, so hang for a bit & get a few more answers!!!

[boonf the barbarian]

Thank you!

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[HoosierKettle]

That's the same lodge Dutch oven I use. No problem. Always do a quick stove top or oven seasoning when your done. Chili has enough fat in it to prevent seasoning loss I guess.

I love it. I brown 90/10 in it and do not drain it. Add the other ingredients and let it simmer an hour or so. I arrange the coal in a snake configuration and use the kettle as a slow cooker. I don't particularly care for smoked chili so I don't do anything to smoke the ingredients but if I was going for that I would do as buckie said.


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[boonf the barbarian]

Yay! Thank you!

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[boonf the barbarian]

Turned out pretty tasty!

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[Walchit]

I had a dog I called bon bon the barbarian. I think it's off of a movie if I remember correctly.

[View to a Grill]

@boonf the barbarian Wow!  that looks good!  I think chili was invented in a non-enameled cast iron...

[boonf the barbarian]

Haha! I'll have to look that up!

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[jhagestad]

We've been cooking spaghetti sauce on the kettle in cast iron for years now, and it's been just fine. I concur with those who say to not dally on the cleanup and re-seasoning tho.

[HoosierKettle]

@boonf the barbarian Wow!  that looks good!  I think chili was invented in a non-enameled cast iron...

Maybe. Porcelain enameled pots and pans have been around as long as chili I expect. Pioneers had porcelain coated steel pots and pans.


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[boonf the barbarian]

We've been cooking spaghetti sauce on the kettle in cast iron for years now, and it's been just fine. I concur with those who say to not dally on the cleanup and re-seasoning tho.

Wow! Looks excellent!

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[jhagestad]

We've been cooking spaghetti sauce on the kettle in cast iron for years now, and it's been just fine. I concur with those who say to not dally on the cleanup and re-seasoning tho.

Wow! Looks excellent!
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Thanks! It was one of my good friends who made it, but it's always a big hit!

[bbqking01]

I smoked a whole chicken once, that made chili with it, it turned out very good.


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[Gregfosterid]

It is strange why I did not pay attention to this dish before. Now I have my own Weber grill. I could cook it myself.
Maybe someone has a company recipe? Please share with a newbie