chili on the egg

Do a search here (or google) for Egret’s chili recipe. I’ve done it several times and it always comes out great.

One of the eggers on this forum (I forgot who) won a chili contest with this one :

Cow Lickin’ Chili
by John Hall (egret)

Ingredients :

Olive Oil
1.5 lb. 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)
3 Tbs. Chili Powder
1 Tbs. Ancho Chile Powder
1.5 Tbs. ground Cumin
1 tsp. Cocoa Powder
1 tsp. ground Cinnamon
2 Bay Leaves
1 tsp. Tabasco Sauce
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

Preparation:

Preheat your Egg to 350° 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.
Remove bay leaves, dried chiles, correct seasoning and serve.

Here is the recipe for my Black & White Chili...it's delicious

Black & White Chicken Chili

2 tbs Olive Oil
1 med onion chopped
2 cloves minced garlic
1 lb chicken breast cooked & then cut into 1 inch cubes
½ lb ground chicken or turkey meat
1 lg can (14.5oz) white (northern or cannelini beans) drained & rinsed
1 lg can (14.5oz) black beans drained & rinsed
1 lg can salsa verde
1 lg can fire roasted tomatoes
1 med can diced tomatoes w chiles
1 med can niblet corn drained
½ cup fresh cilantro chopped fine
1 can 14.5 oz chicken broth
1 4 oz can diced green chiles
¼ tsp ground cumin (more if necessary)
½ tsp dried oregano
½ tsp ground coriander seed
Salt & pepper to taste
¼ tsp chili powder
½ tsp lemon pepper
1 tsp lime juice

Preheat BGE to 375…I used a 7 qt CI DO….

Heat oil & add ground chicken or turkey..cook until browned…drain grease…remove gr chicken or turkey and add chicken breast and cook for 20 minutes…drain chicken grease & cook onion & garlic until soft...cut up chicken breast into chunks when cooled

Add liquid ingredients and bring to a boil then simmer for 10 minutes
Add corn, chicken, beans, and simmer 5 minutes
Add all other ingredients and cook at 300 degrees until chili cooks down…add 2 tbs cornstarch if chili needs thickening

Serve with cheese, avocado, sour cream & chips…

This one is my favorite. I prefer lots of meat and veggies and no beans. Use a dutch oven on the egg and it gets a little smokey flavor. Fantastic!!

http://www.panix.com/~clay/cookbook/bin/show_recipe.cgi?chili+recipe71