Egret's chili recipe.

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.

Rascal - I've made this recipe now 3 or 4 times. Each time I've tried to cut back on the heat - first it was the dried chilis; next it was the ancho chili powder; next it was less Tabasco. My family is far less tolerant of heat than I am (I've loved every version). About the only thing to cut back on my next cook is from Penzy's Medium Hot Chili powder to plain McCormicks (Yuk). What I like about this recipe (in addition to the variety of spices) is the smokiness that the Egg provides the finished product.

Roudy

Sorry to read that post. The women in our family are moving up several heat notches. Drop back then slowly move the heat factor upward. They'll love the heat sooner than you think. It's a hot love thing. Miles out.