Egret Chili -- No Cow Lick Rub

soonerfunk

What should I substitute? I've got Dizzy Dust, Shakin the Trees, Raising the Steaks, Swamp Venom, Raging River as Red Eye Express. Thanks!

egret

You're gonna make Cowlickin' Chili and you don't have any Cow Lick??!!  :-O Actually, if you follow the recipe to the letter it's pretty good without any Cow Lick in it. Been making this chili for years.......before there was a Cow Lick!! However, I am partial to Red Eye and would put that in instead of the Cow Lick. 

I don't know what version of the recipe you have, but, I've tweaked it this year a little and here's the latest one. The preparation is the same as before. Notice the cocoa has been replaced with (2) 1 oz. squares of semi-sweet chocolate :

Ingredients :

Olive Oil

1.5 - 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)

1-2 Serrano Chiles (seeded amd chopped fine)

1 Tbs. 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 or Dark Kidney Beans (drained)

1 can (29 oz.) Hominy (drained) - optional

3 Tbs. Chili Powder

1 Tbs. Ancho Chile Powder

1.5 Tbs. ground Cumin

2 (1 oz.) squares Baker's Semi-Sweet Chocolate 

1 tsp. ground Cinnamon 

2 Bay Leaves

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 

billyray

Any special cooking instructions?

soonerfunk

Thanks Egret! I went with the Red Eye. It's cooking now. Very excited to try this tonight.

egret

Any special cooking instructions?

Sure 'nuff :

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 until all the meat is browned, stirring every few 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 or more hours (add water as needed to prevent drying).

Note : After the mixture starts to simmer, you can reduce the dome temperature to 300-325 degrees.

Remove bay leaves, dried chiles, correct seasoning and serve.

billyray

Thanks, I'm making some today.

billyray

Got it cooking and it smells great. I didn't have any Dizzy Pig, so I used SusieQ and added 2 tsp. of ground  espresso beans. I'll let you know how it turns out.

soonerfunk

Well this chili certainly lives up to its hype. However, I did misread the cinnamon direction and used a tablespoon instead of a teaspoon, so the cinnamon is juuuuuuust a bit strong. Can't wait to do it again. Thanks for the help.

Theophan

Egret, first, THANKS for this and other recipes! I've been eggin' for nearly two years, now, and I'm still in love with my BGEs, and so much of what has been wonderful has been learning from you and so many other experienced eggers on this and the original list.

I can't make this recipe for a little while, yet (no meat till Christmas), but I'm definitely going to try this. My wife gave me a cast-iron dutch oven for one of my birthday presents because she knew I wanted one and THIS recipe is the main thing that made me want one! But I have one question: In the final cook, you say, "uncovered." Do you mean to keep the Egg closed but don't put a lid on the dutch oven, or do you mean to leave the Egg open? If the latter, I'm sure you have a good reason but I'm always curious and interested in learning, so I'm curious about why. (That's the way I read it the first time, but I'm guessing now that you mean leaving the dutch oven uncovered, not the Egg.)

Thanks again!

Theo

GrannyX4

Chili doesn't have to be made with meat. Why not go ahead and give it a go using vegetables instead?

egret

Egret, first, THANKS for this and other recipes! I've been eggin' for nearly two years, now, and I'm still in love with my BGEs, and so much of what has been wonderful has been learning from you and so many other experienced eggers on this and the original list.

I can't make this recipe for a little while, yet (no meat till Christmas), but I'm definitely going to try this. My wife gave me a cast-iron dutch oven for one of my birthday presents because she knew I wanted one and THIS recipe is the main thing that made me want one! But I have one question: In the final cook, you say, "uncovered." Do you mean to keep the Egg closed but don't put a lid on the dutch oven, or do you mean to leave the Egg open? If the latter, I'm sure you have a good reason but I'm always curious and interested in learning, so I'm curious about why. (That's the way I read it the first time, but I'm guessing now that you mean leaving the dutch oven uncovered, not the Egg.)

Thanks again!

Theo

Uncovered, as in Dutch Oven.......not the egg dome! Leaving the D.O. uncovered allows the chili to pick up some of the natural charcoal and wood (if using) flavor......

Griffin

Chili doesn't have to be made with meat. Why not go ahead and give it a go using vegetables instead?

That is just blashpemy!! You must be talking about a vegetable stew or vegetable soup.

GrannyX4

I guess meatless chili is right up there with sliced butt. I have to admit that I made meatless chili when the husband was out of town. The husband has been retired 10 years, 4 months and 7 days and it's been that long since I've made it but I can still order it at Nature's Table and I like it.

74 and sunny. Had the grand on the golf course today.

GrannyX4

Thank you Tweev.

Theophan

For complicated reasons having to do with my church, I eat regular food sometimes and at other times we "fast" from meat, poultry, fish, dairy products, etc., and when you add it all up, I wind up being a vegan about half the year.  So yes, I DO make vegetarian chili a LOT, and honestly, it can be delicious!  My wife isn't in my church, and we eat separate meals a lot , and recently she was eating a ground beef-based chili in tacos and I was eating my own vegan chili in tacos, and I was feeling sorry for her that she wasn't eating what I was eating!

I will admit that this only works with the kind of chili scorned by people who love Southwest-style chili that's pretty much nothing but meat and spices.  And I'll also admit that's my favorite type of chili.  But I also love the kind of chili with beans, tomatoes, onions, chilis, all kinds of stuff, and that kind of chili you can make vegan and still delicious.  I can't say it'd be as delicious as this chili of Egrets (which I still haven't made, yet), but no kidding, it can be really good.

Theo