need a great Chili Recipe

Big Papa

I plan on making Chili on the egg today, but want to try a new chili recipe.

Anyone have a recipe is a hands down winner that they can post for me?

Thanks

Mike in Abita

Cow Lickin’ Chili by John Hall aka "egret"

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

Celtic Wolf

From the Chili Master - KennyG

1 large can (28 oz.) diced tomatoes and liquid.
*(Muir Glen)
2 cans (14 oz. each) chili beans and liquid.
*(Bush's, hot or mild)
1 lb ground meat or sausage (ground chuck,
sirloin in any fat/lean combination) left over
sausage, etc.) I used a 2:1 ratio of ground meat
and spicy pork sausage at EggFest.
2-3 strips of bacon.
2-3 medium cloves of garlic run thru a garlic
press.
1 large or 2 small onions, medium chop
*(vidalia).
2 stalks cerery, small dice.
2 Tbs chili powder *(McCormick or something
better).
1 Tbs ground cumin.
1/2 tsp ground cinnamon.
1 squirt chocolate syrup or 1 T. Cocoa powder
*(Hersheys, Swiss Miss).
Splash of balsamic vinegar.
Splash or Tabasco hot sauce or your favorite.
1 tsp oregano.
2 Tbs BBQ rub *(Dizzy Dust, Lysanders, Bilardo
Bros.).
6 0z. beef broth *(Swanson) or better yet, beer or
fruity red wine.
1 large dried chili pepper (guarillo, california,
pasilla, chipotle, scotch bonnet-(5 alarm).
Kosher salt and fresh cracked pepper to taste.
Wood chunks, I used Kiawe (Hawaiian mesquite)
and pecan in ATL.
*Indicates recommended brands
Preparation:
Preheat your Egg to 275-300º
Open tomato and bean cans and dump into appropriately sized "chili pot", deep
Corningware cassarole dish, metal stockpot, cast iron dutch oven, etc.

Rascal

Egret's chili seems to be a favorite among many here. I enjoy a recipe called "Wild Card Chili' from an old, Marlboro Country Cookbook. I halve the chili powder and add a 16 0z. jar of roasted red peppers.

Don't have the URL but here is the recipe:
Cow Lickin’ Chili by John Hall (egret)

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

http://www.recipesource.com/soups/chili/wild-card1.html

Big Papa

Making Egret's
Cow Lickin’ Chili

Been simmering on the egg for about an hour and it smells AWESOME!!!!!!!


I added this to recipe:

1 pk Sazon Goya
Beer not red wine
1 tablespoon honey

will thicken it with Masa Harina