Cow Lickin Chilli

NDG

Also another quick question, when meat is in the dutch oven at first, he says "close lid" so I am assuming this means the dutch oven lid? Surprised because it wont pick up smoke then . . ?

SmokeyPitt

 

NDG said:

Also another quick question, when meat is in the dutch oven at first, he says "close lid" so I am assuming this means the dutch oven lid? Surprised because it wont pick up smoke then . . ?

I always interpreted that as the "egg lid", aka the dome.  Dutch oven stays uncovered the entire cook when I do it.

SmokeyPitt

FYI, there is a newer version of this recipe that uses semi-sweet baking chocolate instead of cocoa powder.

 

 http://eggheadforum.com/discussion/1134671

 

 

NDG

Great, thanks for all the help, turned out great.  I got a bar of "LINDT EXCELLENCE dark chocolate infused with spicy red chili" for christmas.  After I read your post, I threw in 4 or 5 squares on top of the hersheys I already added.  Not sure how it helped as this was first time I made BGE chili, but it is an excellent recipe.

eyekwah

What size Dutch Oven is that?

brzelt

Making this today...  I am about an hour from done but will let it go a little longer.

Smells absolutely wonderful!!   I hope this is awesome.

Jonnysouth

Sounds like I need to try this...thanks all for the input! I can almost smell it through the screen just looking at the pics!

jls9595

ok, going to do this now.  looks amazing.  just need to go out and get a dutch oven, any suggestions on brand and size? i have a LBGE

robnybbq

I have a lodge enameled 7 qt that works great on the Egg.  IIRC ~$50.

Little Steven

egret said:

Ingredients

Olive 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 

Instructions

Preheat 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.

Notes

Number of Servings:

Time to Prepare:

I prefer Sundancer's

Village Idiot

.

.

2 cans (15 oz. each) Pinto or Dark Kidney Beans (drained)
.

.

Nice soup.  Do you have a chili recipe?

flyhigh_airman

I can't emphasize how amazing this chili was. This was the first thing I cooked on my egg, and talk about starting off on the right foot! UNBELIEVABLE!!!