We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Chili cook off, using the EGGfest Chili recipe with a twist/Dizzy Pig
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.