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Cow Lickin Chilli

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Comments

  • NDGNDG Posts: 960
    Also another quick question, when meat is in the dutch oven at first, he says "close lid" so I am assuming this means the dutch oven lid? Surprised because it wont pick up smoke then . . ?
    Columbus, Ohio
  • SmokeyPittSmokeyPitt Posts: 5,127

     

    NDG said:
    Also another quick question, when meat is in the dutch oven at first, he says "close lid" so I am assuming this means the dutch oven lid? Surprised because it wont pick up smoke then . . ?
    I always interpreted that as the "egg lid", aka the dome.  Dutch oven stays uncovered the entire cook when I do it.


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
  • SmokeyPittSmokeyPitt Posts: 5,127

    FYI, there is a newer version of this recipe that uses semi-sweet baking chocolate instead of cocoa powder.

     

     http://eggheadforum.com/discussion/1134671

     

     



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
  • NDGNDG Posts: 960
    Great, thanks for all the help, turned out great.  I got a bar of "LINDT EXCELLENCE dark chocolate infused with spicy red chili" for christmas.  After I read your post, I threw in 4 or 5 squares on top of the hersheys I already added.  Not sure how it helped as this was first time I made BGE chili, but it is an excellent recipe.
    Columbus, Ohio
  • brzeltbrzelt Posts: 62
    edited October 2013


    Making this today...  I am about an hour from done but will let it go a little longer.

    Smells absolutely wonderful!!   I hope this is awesome.

    image
    Bruce
    L BGE
    Kennesaw, GA
  • Sounds like I need to try this...thanks all for the input! I can almost smell it through the screen just looking at the pics!
  • jls9595jls9595 Posts: 953
    ok, going to do this now.  looks amazing.  just need to go out and get a dutch oven, any suggestions on brand and size? i have a LBGE
    In Manchester, TN
    Vol For Life!
  • robnybbqrobnybbq Posts: 1,615
    I have a lodge enameled 7 qt that works great on the Egg.  IIRC ~$50.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • Little StevenLittle Steven Posts: 26,704
    egret said:

    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 

    Instructions

    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 and dried chiles, correct seasoning and serve.

    Notes

    Number of Servings:

    Time to Prepare:


    I prefer Sundancer's

    Steve 

    Caledon, ON

     


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    2 cans (15 oz. each) Pinto or Dark Kidney Beans (drained)
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    Nice soup.  Do you have a chili recipe?
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

  • I can't emphasize how amazing this chili was. This was the first thing I cooked on my egg, and talk about starting off on the right foot! UNBELIEVABLE!!!
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