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cowlick chilli recipe

Could someone please post the Cowlick Chilli recipe?  I can't seem to find it.

 

Thanks

Comments

  • Cow Lickin’ Chili 

    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 
    *Note : you may want to remove the seeds from these dried peppers before adding so they don't release during cooking. 

    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 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 and serve. 
    image
  • egretegret Posts: 4,010
    Cow Lickin’ Chili 

    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 
    *Note : you may want to remove the seeds from these dried peppers before adding so they don't release during cooking. 

    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 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 and serve. 
    image
    That's the one!! :)
    image
  • pwg56pwg56 Posts: 92
    Made this like a month ago and family loved it! Highly recommended...
  • DaveMDaveM Posts: 90
    Anyone try this with venison or other game?  Curious if the lower fat will be OK.  Also, anyone try this on a campfire, without a BGE?  Looks like a fun recipe to make on a family campout.  I could always open the lid and let some of the campfire's smoke in.
    --Dave from Leesburg, VA BGE XL, Viking 42", Firepit with $16 grill
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