This spicy chili recipe is a great spin on an old favorite!
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...See Accessory
Multi-functional, efficient and built to last a lifetime - the traditional cast iron Dutch Oven is a...See Accessory
Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C.
Place dutch oven in the egg on the convEGGtor 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 pepper(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 325°F/162°C. Remove bay leaves, dried chiles, correct seasoning and serve.
The combination of fresh ingredients and chicken cooked on the EGG creates the perfect flavorful and...See Recipe