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Chilli Recipe

EggHeadFredEggHeadFred Posts: 121
edited 8:00AM in EggHead Forum
Anyone have a good chilli recipe? Would like to do it on the egg in a dutch oven. Thanks
Fred V. Smyrna,Ga.


  • egretegret Posts: 4,107
    I have done this one at several of the fests with good reviews. I don't put the ceramic feet between the plate setter and the D.O. but you can do it either way like this or directly on the PS. I use a 7 qt. D.O.

    Cow Lickin’ Chili
    by John Hall (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)
    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 or Dark Kidney Beans (drained)
    3 Tbls. Chili Powder
    1 Tbls. Ancho Chile Powder
    1 1/2 Tbls. ground Cumin
    1 tsp. Cocoa Powder
    1 tsp. ground Cinnamon
    2 Bay Leaves
    1 tsp. Tabasco Sauce
    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


    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 Tbs. 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 300-325 degrees F. Remove bay leaves, dried chiles, correct seasoning and serve.
  • Thanks, That sounds good.
    Fred V. Smyrna,Ga.
  • GunnarGunnar Posts: 2,305
    Do a search (top of page) for chili, then refine it to 30 days. There have been a couple of threads recently on this topic.
    LBGE      Katy (Houston) TX
  • SundownSundown Posts: 2,971
    it is good. try it he's fed it to a lot of people and they keep looking for him at the different eggfests. stamp of approval from this yankee boy.
  • DryFlyDryFly Posts: 351
    Can't thank you enough for sharing that recipe, egret. It is the best! Have done it all summer. Gets lots of raves, even from people who said they didn't like chili.

    It is contained on the 2007 Egtoberfest cookbook which can be found on Naked Whiz's web site for anyone interested.
  • egretegret Posts: 4,107
    Thank you kindly for that! The hickory smoke and DP Cowlick really add a new dimension to chili......
  • lecramslecrams Posts: 109
    Just made this again.....always a family favorite!
  • I've made this recipe for the past 2 Christmas' and the family loves it, a bit spicy but u can pull back on it a little for those who want a little less heat...
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