IngredientsOlive 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 InstructionsPreheat 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. NotesNumber of Servings: Time to Prepare: