Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Chili cook off, using the EGGfest Chili recipe with a twist/Dizzy Pig

image I have entered into my first Chili cook off. I'm going to use the EGGfest Chili recipe with a twist. Here's what I'm thinking of using: 6 ounces applewood-smoked bacon (about 7 slices) 2 cups diced yellow onions 2 cups diced celery 2 tablespoons minced garlic. Fresh 2 pounds ground chuck 80%\20% 1⁄4 cup Dizzy Pig Dizzy Dust (I love this stuff) 1⁄4 cup chili powder 2 tablespoons ground cumin 1 teaspoon ground cinnamon 2 tablespoons unsweetened cocoa powder 2 teaspoons dried oregano 11⁄2 cups beef stock 2 (28-ounce) cans diced tomatoes 2 (14-ounce) cans pinto beans, drained and rinsed 1 (14-ounce) can kidney beans, drained and rinsed 1 (14-ounce) can cannellini beans, drained and rinsed 1 tablespoon balsamic vinegar Texas Pete sauce 2 chipotle peppers in adobo Grated Cheddar cheese, thinly sliced scallions, and sour Cream- for toppings. Anything I'm missing? I'll post pictures of the cooking of the chili tomorrow.

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