Chili before it's chilly

Chili looks great, I like the Fritos on top

Looks tasty! BTW just like the imgainary BBQ season imposed by marketing types I find Chili has no season any more than the absurd ideas that thou will only "BBQ between Memorial Day and end promptly on Labor Day! "

Killed it!

I just had this argument with my wife not 20 minutes ago. She said to add chili ingredients to the grocery list this week. I said no, it's gonna be like 80 degrees. Then you'll get burned out on cold weather food and want me freezing come February while I'm stuck grilling some tropical style fish recipe for you because now you're ready for summer!!!

(Also we're having chili next week)

leemschu said:

Today I cooked chili on the egg for the first time. It was actually super easy. I wish it would have been just a little spicier but good overall! Sorry I forgot to get any in the pictures of the process.

You want spicier.....?? I developed this recipe over several years and it won a throwdown against one of the top chili cooks in the country.......at least he thought he was!

Cow Lickin’ Chili

by John Hall (egret)

Ingredients :

Olive Oil

1 & 1/2 lbs. ground Chuck 

1 lb. Italian Sausage

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, dark Kidney, or Black Beans (drained)

3 Tbls. Chili Powder

1 Tbls. Ancho Chile Powder

1 & 1/2 Tbls. ground Cumin

2 oz. semi-sweet Chocolate

1 tsp. ground Cinnamon 

2 Bay Leaves

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 

Preparation:

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 Tbls. 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 30-45 minutes, 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 hours (add water as needed to prevent drying).

Note : After the mixture starts to simmer, you can reduce the dome temperature to 300° F. Remove bay leaves, dried chiles, correct seasoning and serve.

Great job... I'd hit that anytime!!