Thank you, cookn biker!

egret

OK, I didn't think there was anything you could do to my Cow Lickin' Chili recipe that could make much difference in the taste, but........Molly proved me wrong! She posted a few weeks ago that she had used chocolate instead of cocoa powder! I tried it in my latest batch and, lo and behold, there is a difference.......in a real good kind of way. :laugh: I hope I'm not hallucinating in my old age and am remembering this correctly! :woohoo: If not, thank you, Molly!
Here's the new recipe.........changed for all time :

Cow Lickin’ Chili

Ingredients :

Olive Oil
1 & 1/2 lbs. ground Chuck
1 lb. Italian Sausage
2 cups Onion (chopped)
1 green Bell Pepper (seeded and chopped)
2 Jalapeno chiles (seeded and chopped fine)
1-2 Serrano chiles (seeded amd chopped fine)
1 Tbls. Garlic (minced)
1 (28 oz.) can diced Tomatoes and liquid
1 (15 oz.) can diced Tomatoes and liquid
1 can Rotel
2 cans (15 oz. each) Pinto, dark Kidney, or Black Beans (drained)
3 Tbls. Chili Powder
1 Tbls. Ancho Chile Powder
1 & 1/2 Tbls. ground Cumin
1 oz. semi-sweet Chocolate
1 tsp. ground Cinnamon
2 Bay Leaves
1 tsp. dried Oregano
3 Tbls. 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
Salt and fresh ground Pepper to taste
Wood Chunks

Preparation:

Preheat your Egg to 350° F. with inverted plate setter (legs up).
Place dutch oven in the egg on the plate setter and add 2 Tbls. olive oil.
Add the ground chuck and sausage (break up into smaller pieces with a wooden spoon). Add 2 or 3 fist-sized chunks of wood to coals.
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).
Note : After the mixture starts to simmer, you can reduce the dome temperature to 300° F. Remove bay leaves, dried chiles, correct seasoning and serve.

Gator Bait

 
Sounds mighty fine Egret, thanks for sharing. I have bookmarked and will have to try it one of these days. How is the heat as the recipe is written? I tend to be a bit sedative to the hot stuff. I like some heat but will never hold any records.

Blair

 

egret

It's pretty spicy! You may want to cut back on the Cow Lick and chile powder a little.

cookn biker

You're welcome. I knew you'd love it!!
I used dark chocolate.

egret

That's what I used, too. I may gradually increase the amount each time to see what the effects are. Next time I'll use 1.5 oz.

Mainegg

John! were your ears ringing Saturday?? your old nemesis and I were talking.. Something about a chili throw down.... and trying to see if either of you still had it in you to pull it off a again.. he said something about having lock boxes for the spoons to go in this time though...