Recipe Database
Over-the-Top-Chili
Over-the-Top-Chili
Ingredients

1 lb chorizo
1 lb ground beef
2 cans kidney beans, rinsed and strained
1 lbs hatch chiles OR poblanos, seeded and diced
2, 14 oz cans diced tomatoes
2 tbsp minced garlic
4 tbsp Big Green Egg Ancho chili and coffee seasoning
ΒΌ cup 100% cocoa powder
1 diced Real Sweet onion
Extra Salt and pepper to taste
2 tbsp olive oil


Instructions

EGG set up

Set the EGG up for direct grilling first at 400 degrees then reset it for indirect grilling, using the ConvEGGtor, and stabilize it at 300 degrees.


Directions

Preheat the big green egg cast iron Dutch oven over direct heat at 400 with 2 tablespoons of olive oil inside

Add in the onions, garlic, and peppers and let them roast for 15 minutes, stirring them every 5.

Reset the EGG to 300 degrees, indirect heat, and then add in the tomatoes, spice, cocoa powder, and beans

Form the beef and chorizo into a big patty and place the big green egg 2-tier cooking grid over the Dutch oven then put your patty on top so it is right over the pot

Smoke until the meat reaches 160 degrees, about 1 hour.

Crumble the meatball up into the chili and cook for a final hour.



Notes