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Yum - finally did Egret\'s chili

BashBash Posts: 1,011
edited November -1 in EggHead Forum
I had read about it, but never bothered to look up the ingredients.

So when I developed a hunkering for chili, I tried Egret's. The only changes from the recipe I did were an extra 1/2 lb of sausage (due to packaging), 3 serranos instead of 2, and a tablespoon of chipotle powder on top of the other peppers.

I really enjoyed it. I actually did two batches, one with less spice for the wife and kids, one full up (plus the chipotle & extra serrano) for me. I put 4 dried guajillo peppers for the 'floaters' in mine. The kids thought it was spicy enough (regular chili powder and ancho, 1of 2 jalapenos, no serrano). They called it chocolate / cinnamon chili.

Here is mine on the egg pre-stir:

412b7ed5.jpg

And bowled:

12f73e5c.jpg

Next time I need to cook for a crowd, I will do this (full spicy). It was really good. Wife is reading this, and she just said "not full spicy!"

Thanks for looking,
Richard

Edit:

To save you the trouble, here is the recipe (looks like it was posted from Richard FL):

Chili, Cow Lickin’, Egret

Ingredients:
Olive Oil
1 1/2 Lbs 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) Scoville 2,500 – 5,000
1-2 Serrano chiles (seeded amd chopped fine) Scoville 6,000 – 23,000
1 Tbs Garlic (minced)
1 28 Ozs Can Diced Tomatoes and liquid
1 15 Ozs Can Diced Tomatoes and liquid
1 Can Rotel
2 15 Ozs Can Pinto, dark Kidney, or Black Beans (drained)
3 Tbs Chili Powder
1 Tbs Ancho Chile Powder Scoville 1,000 – 2,000
1 1/2 Tbs Ground Cumin
1 tsp Cocoa Powder
1 tsp ground Cinnamon
2 Bay Leaves
1 tsp dried Oregano
3 Tbs Dizzy Pig 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 (I used Guajilla) Scoville 2,500 – 5,000
Salt and fresh ground Pepper to taste
Wood Chunks

Procedure:
1. Preheat your Egg to 350° F. with inverted plate setter (legs up).
2. Place dutch oven in the egg on the plate setter and add 2 Tbls. olive oil.
3. Add the ground chuck and sausage (break up into smaller pieces with a wooden spoon).
4. Add 2 or 3 fist-sized chunks of wood to coals.
5. Close lid and cook for about 1 hour, stirring every 10-15 minutes.
6. Remove dutch oven from egg, remove meat and drain on paper towels.
7. Wipe dutch oven dry with paper towels.
8. 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).
9. Note : After the mixture starts to simmer, you can reduce the dome temperature to ° F. Remove bay leaves, dried chiles, correct seasoning and serve.

Recipe Type
Appetizer, Main Dish, Side Dish
Recipe Source
Author: John Hall (egret)

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