Ingredients: |
Ingredients: Olive Oil
1 1/2 lbs ground Chuck
1 lb Italian Sausage (casing removed if you get it in links)
2 cups Onion (chopped)
1/2 Green Bell Pepper (seeded and chopped)
1/2 Jalapeno Chiles (seeded and chopped fine)
1/2 Serrano Chile (seeded and 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 15 Oz Can Pinto or Dark Kidney Beans (drained)
2 Tbs Chili Powder
1/2 Tbs Ancho Chile Powder
1 1/2 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
1-2 dried Chili Peppers (chipotle, ancho, etc.) to float on top
Salt and fresh ground Pepper to taste
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Directions: |
Directions:1. Preheat your Egg to 350° with inverted plate setter (legs up).
2. Place dutch oven in the egg on the plate setter and add 2 Tbs. olive oil.
3. Add the ground chuck and sausage (break up into smaller pieces with a wooden spoon).
4. 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. You don’t have to drain the meat, this just cuts down on some of the grease and what inevitably gives me heart burn and making me run for the bathroom later on in the night.
7. Wipe dutch oven dry with paper towels.
8. Return dutch oven to egg, add more olive oil and sauté onions, green pepper, jalapeños, and Serrano pepper(s) until limp.
9. Add garlic and continue cooking for 2-3 minutes.
10. Add remaining ingredients and cook, uncovered, for about 2 hours (add water/beer as needed to prevent drying).
11. Note: After the mixture starts to simmer, you can reduce the dome temperature to 325 degrees. Remove bay leaves, dried chiles, correct seasoning and serve. |
This recipe for BGE Chili is from