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Egrets Famous Chili
Comments
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It will be a sad ride home... But let not your heart hurt as it was for a good cause....Go Gamecocks!!!
1 XL, 1 MM
Smoking in Aiken South Carolina -
Sad ride home? Must be a gamecock thing I guess. Could not resist that fat pitch.
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Gamecockeggman said:It will be a sad ride home... But let not your heart hurt as it was for a good cause....
lol. You earned that one.Go Gamecocks!!!
1 XL, 1 MM
Smoking in Aiken South Carolina -
We did suffer for 5 years in a row not too long ago. It swings back and forth over time
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I'm sure I can speak for both of us when I say it wouldn't be fun any other way.Go Gamecocks!!!
1 XL, 1 MM
Smoking in Aiken South Carolina -
Looks fantastic!“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
SmokinTiger81 said:Big old pot of best chili around finishing up on egg for church Souper Bowl luncheon tomorrow. There will be no leftovers to haul back home.
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You know, that looks mighty fine!! Maybe it's time I tried this again. I made it once, sorta. I never was one for a lot of heat and John says, right up front, this is "definitely not for sissies"! When I tried it, I left out several ingredients, like the serranos and the rotel, and it was STILL too hot for this old wuss.
That was several years ago and I've come around a bit. I even eat habaneros now! And I've made a bowl or three of Red that I usually add more heat to because the stock recipe just isn't hot enough. I'm not gonna eat a ghost pepper any time soon, but I may give @egret another chance. Even with the beans!
I mean, really... just LOOK at that picture!!I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
That is some good stuff! I have made it a couple of times. I loved it. It was a bit too hot for my family though....Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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recipe?Marshall in Beautiful Fruit Cove, FL.
MiniMax 04/17
Unofficial BGE MiniMax Evangelist
Facebook Big Green Egg MiniMax Owners Group -
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Thanks for the notes, it was all eaten. It does have some heat but very good for folks that like things a little spicy. And it is not at that discomfort heat level, just a nice bold heat with very good flavors as always.
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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.
Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Great looking pot of chili!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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This is still my favorite chili. I am often lazy and mix up something from a kit, but I still add some things vs from this recipe like cinnamon and cocoa (of dark chocolate).
I really want to try this with the "over the top" giant meatball method.
Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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