This is hands-down the best chili we’ve ever tasted! It’s hearty and delicious blend of meat and spices will be the perfect complement for all of your Fall gatherings. Serve this one-of-a-kind chili at tailgates, Halloween parties or just cool weekend evenings spent with family on the patio and become the MVP of any gathering! Assemble the ingredients and let The Big Green Egg do all the hard work while you relax and enjoy the season.
INGREDIENTS:
6 slices bacon
2 tablespoons vegetable oil
1 large onion, chopped
1 large green pepper seeded and chopped
4 cloves garlic crushed
1 28-oz. can diced tomatoes
2 chipotles in adobo sauce, chopped
2 cups low salt beef broth
2 cups water
1 12-oz. can beef consommé
1/3 cup chili powder
2 tablespoons ground cumin
1 tablespoon brown sugar
1 teaspoon black pepper
4 cups grilled or smoked seasoned beef, cut into medium dice (we recommend beef brisket)
1 15-oz. can dark kidney beans, drained/rinsed
1 15-oz. can pinto beans, drained/rinsed
Preheat a Dutch oven in the Big Green Egg at 350° over direct heat. Add the bacon and cook until crispy. Remove the bacon and set aside. Add the oil if needed. Add the onion and green pepper and cook until soft. Add the garlic and cook a few more minutes. Add the tomatoes, chipotles, broth, water, consommé, chili powder, cumin, brown sugar and pepper. Mix well and bring to a simmer. Add the beef and return to a simmer. Cook for one hour adjusting the Big Green Egg to maintain a simmer. Add the beans and more water only if needed. Chop the bacon and add it back to the pot. Cook another 30 minutes. Check for salt and add if needed. Makes about 10 servings.
Big Green Egg Cast Iron Dutch Oven
Multi-functional, efficient and built to last a lifetime – the traditional cast-iron Dutch Oven is a favorite for cooking stews, soups, chili and cobblers on the Big Green Egg. Ideal for simmering, braising, baking, sautéing and roasting, this Dutch Oven will only improve as it ages!
-submitted by Rachel Riley Martin
