Looking for a hardy meal for that next football party? Look no further then this chili smoked on the Big Green Egg that tastes amazing on a baked potato with sour cream. Follow the recipe below for chili that has depth of flavor and a nice kick!
Ingredients
- 2 tbsp Olive oil
- 2 Chopped onions
- 3 Chopped garlic cloves
- 2 Diced Red Peppers
- 2 1⁄4 lbs Ground Beef
- 2 – 16 oz Cans Plum Tomatoes
- 2 – 16 oz Cans Kidney Beans (Undrained)
- 1⁄2 cup Worcestershire sauce
- 2 tbsp Big Green Egg Cayenne Pepper Hot Sauce
- 2 tbsp Tomato Puree
- 2 tsp Coarse Ground Pepper
- 2 tsp Sea Salt
- 3 or 4 pre-soaked Hickory Wood Smoking Chunks
Instructions
- Set EGG for direct cooking (no convEGGtor) at 400°F/200°C. Add a Dutch oven to the cooking grid to preheat.
- Heat the olive oil in the Dutch oven and add the chopped onion, garlic and peppers and cook,
- Stir frequently, until the onions are soft and translucent.
- Add the minced beef and continue to stir every couple of minutes until browned.
- Carefully remove the Dutch oven and the cooking grid
- Add the hickory chunks to the charcoal.
- Add the convEGGtor and the cooking grid
- Lower the temperature of the EGG to 350°F/177°C.
- Add all the other ingredients to the Dutch oven and place, uncovered, back on the grid.
- Stir every 10 minutes; once the chili is simmering, cook for another hour to allow the flavors to develop.
Pro Tip: Serve on baked potatoes with a dollop of sour cream. Bake alongside with chili, and in the last 30 minutes drizzle with olive oil and sprinkle with sea salt to crisp up the skins.
For more recipes and helpful tips, visit Ace Hardware’s Tips & Advice
Published: 3/10/2020
