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Chili, Cow Lickin’, Egret


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 Tbs Garlic (minced)
1 28 Ozs Can Diced Tomatoes and liquid
1 15 Ozs Can Diced Tomatoes and liquid
1 Can Rotel
2 15 Ozs Can Pinto, dark Kidney, or Black Beans (drained)
3 Tbs Chili Powder
1 Tbs Ancho Chile Powder
1 1/2 Tbs Ground Cumin
1 tsp Cocoa Powder
1 tsp ground Cinnamon
2 Bay Leaves
1 tsp dried Oregano
3 Tbs 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




Procedure:
1 Preheat your Egg to 350° F. with inverted plate setter (legs up).
2 Place dutch oven in the egg on the plate setter and add 2 Tbls. olive oil.
3 Add the ground chuck and sausage (break up into smaller pieces with a wooden
4 spoon). Add 2 or 3 fist-sized chunks of wood to coals.
5 Close lid and cook for about 1 hour, stirring every 10-15 minutes.
6 Remove dutch oven from egg, remove meat and drain on paper towels.
7 Wipe dutch oven dry with paper towels.
8 Return dutch oven to egg, add more olive oil and saute´ onions, green pepper,
9 jalapenos, and serrano(s) until limp. Add garlic and continue cooking for 2-3
10 minutes. Add remaining ingredients and cook, uncovered, for about 2 hours (add
11 water as needed to prevent drying).
12 Note : After the mixture starts to simmer, you can reduce the dome temperature to
13 ° F. Remove bay leaves, dried chiles, correct seasoning and serve.


Recipe Type
Appetizer, Main Dish, Side Dish

Recipe Source
Author: John Hall (egret)

Source: BGE Florida Eggfest '09, Egret