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Chili
Mark0525
Posts: 1,235
I want to try and make chili on the egg. I would think it would have a nice smoky flavor. Does anyone have a nice hearty recipe?
Thanks, Mark
Comments
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Egret's Cowlick Chili is very popular.Here is a thread from someone who didn't have Cowlick Rub. It's a Dizzy PIg product in case you are wondering.
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Here are a few. Have more if you email my your addy:Green:Red:Venison:White:
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We have made Egret's Cowlick Chili quite a few times. The ingredient list is a little long but it's fantastic recipe. To me, it really has a lot of layers of flavor. Easily one of my favorite Winter cooks on the egg.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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Mark0525 said:I want to try and make chili on the egg. I would think it would have a nice smoky flavor. Does anyone have a nice hearty recipe?Thanks, MarkHere's the current recipe:Ingredients :
Olive Oil 1.5 - 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 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 or Dark Kidney Beans (drained) 1 can (29 oz.) Hominy (drained) - optional 3 Tbs. Chili Powder 1 Tbs. Ancho Chile Powder 1.5 Tbs. ground Cumin 2 (1 oz.) squares Baker's Semi-Sweet Chocolate 1 tsp. ground Cinnamon 2 Bay Leaves 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 until all the meat is browned, stirring every few 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 or more 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. -
I made some chili from a recipe I got from here. I will try to find the recipe. until I do, here are some picsonions and peppersground beef and sausage mixedthe cookIts a really good and fairly easy cook.
Marietta, Ga
I feel bad for people who don't drink. When they wake up in the morning, that's as good as they're going to feel all day -
This is an amazing recipe:LBGE & MiniOrlando, FL
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Yup. I freeze some brisket everytime I make a packer just to have around for chili and baked beans.Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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