Ron_L
11-18-2007, 09:29 PM
Chili in an Egg? Why not? One of the Big Green Egg forums members, Egret, came up with this recipe. It's in the Eggtoberfest 2007 Recipe Book (http://www.nakedwhiz.com/eggtoberfest2007.pdf), page 24.
Cow Lickin’ Chili
Ingredients :
Olive Oil
1.5 lb ground Chuck
1 lb Italian Sausage (casing removed)
2 cups Onion (chopped)
1 Green Bell Pepper (seeded and chopped)
2 Jalapeno Chiles (seeded and chopped fine)
1-2 Serrano Chiles (seeded and chopped fine)
1 Tbs Garlic (minced)
1 can (28 oz) Diced Tomatoes and liquid
1 can (15 oz) Diced Tomatoes and liquid
1 can Rotel tomatoes
2 cans (15 oz) Pinto, Dark Kidney, or Black Beans (drained)
3 Tbs Chili Powder
1 Tbs Ancho Chile Powder
1.5 Tbs ground Cumin
1 tsp Cocoa Powder
1 tsp ground Cinnamon
2 Bay Leaves
1 tsp Tabasco Sauce
1 tsp dried Oregano
3 Tbs DP Cow Lick Steak Rub
2 cups Beef Broth
1 cup Dry Red Wine
2-3 dried Chili Peppers (chipotle, ancho, etc.) to float on top
Salt and fresh ground Pepper to taste
Wood Chunks
Preparation:
Preheat your Egg to 350° with inverted plate setter (legs up). Add 2 or 3 fist-sized chunks of wood to coals. Place dutch oven in the egg on the plate setter and add 2 Tbs. olive oil. Add the ground chuck and sausage (break up into smaller pieces with a wooden spoon). Close lid and cook for about 1 hour, stirring every 10-15 minutes. Remove dutch oven from egg, remove meat and drain on paper towels. Wipe dutch oven dry with paper towels. Return dutch oven to egg, add more olive oil and saute´ onions, green pepper, jalapenos, and serrano(s) until limp. Add garlic and continue cooking for 2-3 minutes. Add remaining ingredients and cook, uncovered, for about 2 hours (add water as needed to prevent drying).
Remove bay leaves, dried chiles, correct seasoning and serve.
Note: After the mixture starts to simmer, you can reduce the dome temperature to 300-325degrees.
Recipe Source
Source: Egret (John Hall)
I started out with my DO in the Egg at 350 and put in the ground beef and Italian sausage.
http://i35.photobucket.com/albums/d172/Ron_L/Big%20Green%20Egg/IMG_4411.jpg
After an hour I took out the meat...
http://i35.photobucket.com/albums/d172/Ron_L/Big%20Green%20Egg/IMG_4413.jpg
and added the veggies...
http://i35.photobucket.com/albums/d172/Ron_L/Big%20Green%20Egg/IMG_4412.jpg
I think having the meat sitting out while the veggies sauted bothered my sous chef :-D
http://i35.photobucket.com/albums/d172/Ron_L/Big%20Green%20Egg/IMG_4414.jpg
Once the veggies were softened I put in the rest of the ingerdients
http://i35.photobucket.com/albums/d172/Ron_L/Big%20Green%20Egg/IMG_4415.jpg
After two more hours it was done
http://i35.photobucket.com/albums/d172/Ron_L/Big%20Green%20Egg/IMG_4416.jpg
and we ate!
http://i35.photobucket.com/albums/d172/Ron_L/Big%20Green%20Egg/IMG_4419.jpg
Trader Joe's Corn Bead
http://i35.photobucket.com/albums/d172/Ron_L/Big%20Green%20Egg/IMG_4421.jpg
Cow Lickin’ Chili
Ingredients :
Olive Oil
1.5 lb ground Chuck
1 lb Italian Sausage (casing removed)
2 cups Onion (chopped)
1 Green Bell Pepper (seeded and chopped)
2 Jalapeno Chiles (seeded and chopped fine)
1-2 Serrano Chiles (seeded and chopped fine)
1 Tbs Garlic (minced)
1 can (28 oz) Diced Tomatoes and liquid
1 can (15 oz) Diced Tomatoes and liquid
1 can Rotel tomatoes
2 cans (15 oz) Pinto, Dark Kidney, or Black Beans (drained)
3 Tbs Chili Powder
1 Tbs Ancho Chile Powder
1.5 Tbs ground Cumin
1 tsp Cocoa Powder
1 tsp ground Cinnamon
2 Bay Leaves
1 tsp Tabasco Sauce
1 tsp dried Oregano
3 Tbs DP Cow Lick Steak Rub
2 cups Beef Broth
1 cup Dry Red Wine
2-3 dried Chili Peppers (chipotle, ancho, etc.) to float on top
Salt and fresh ground Pepper to taste
Wood Chunks
Preparation:
Preheat your Egg to 350° with inverted plate setter (legs up). Add 2 or 3 fist-sized chunks of wood to coals. Place dutch oven in the egg on the plate setter and add 2 Tbs. olive oil. Add the ground chuck and sausage (break up into smaller pieces with a wooden spoon). Close lid and cook for about 1 hour, stirring every 10-15 minutes. Remove dutch oven from egg, remove meat and drain on paper towels. Wipe dutch oven dry with paper towels. Return dutch oven to egg, add more olive oil and saute´ onions, green pepper, jalapenos, and serrano(s) until limp. Add garlic and continue cooking for 2-3 minutes. Add remaining ingredients and cook, uncovered, for about 2 hours (add water as needed to prevent drying).
Remove bay leaves, dried chiles, correct seasoning and serve.
Note: After the mixture starts to simmer, you can reduce the dome temperature to 300-325degrees.
Recipe Source
Source: Egret (John Hall)
I started out with my DO in the Egg at 350 and put in the ground beef and Italian sausage.
http://i35.photobucket.com/albums/d172/Ron_L/Big%20Green%20Egg/IMG_4411.jpg
After an hour I took out the meat...
http://i35.photobucket.com/albums/d172/Ron_L/Big%20Green%20Egg/IMG_4413.jpg
and added the veggies...
http://i35.photobucket.com/albums/d172/Ron_L/Big%20Green%20Egg/IMG_4412.jpg
I think having the meat sitting out while the veggies sauted bothered my sous chef :-D
http://i35.photobucket.com/albums/d172/Ron_L/Big%20Green%20Egg/IMG_4414.jpg
Once the veggies were softened I put in the rest of the ingerdients
http://i35.photobucket.com/albums/d172/Ron_L/Big%20Green%20Egg/IMG_4415.jpg
After two more hours it was done
http://i35.photobucket.com/albums/d172/Ron_L/Big%20Green%20Egg/IMG_4416.jpg
and we ate!
http://i35.photobucket.com/albums/d172/Ron_L/Big%20Green%20Egg/IMG_4419.jpg
Trader Joe's Corn Bead
http://i35.photobucket.com/albums/d172/Ron_L/Big%20Green%20Egg/IMG_4421.jpg