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 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
How to Make Chili Con Carne on a Big Green Egg® Charcoal Grill
Step 1 Heat up your Big Green Egg® grill
Stir the charcoal in your grill and top it off with fresh charcoal. Open the bottom and top vents for maximum airflow during startup. Light the charcoal using Speedilight starters or the EGGniter. Set your grill up for direct cooking (no ConvEGGtor) at 400°F/200°C. Add a Dutch oven to the cooking grid to preheat.
Step 2 Add the veggies
Heat some olive oil in the Dutch oven. Into the Dutch oven, add the chopped onion, garlic, and peppers to cook, stirring frequently, until the onions are soft and translucent.
Step 3 Add the beef
Add the minced beef to the garlic and onion mixture, stirring every couple of minutes until it is browned.
Step 4 Add the hickory wood chunks
With some fireproof gloves, carefully remove the Dutch oven and the cooking grid. Add the hickory chunks to the charcoal.
Step 5 Add the ConvEGGtor
Add the ConvEGGtor to the grill, along with the cooking grid. Lower the temperature of the grill to 350°F/177°C.
Step 6 Add the rest of the ingredients
Add all the other ingredients to the Dutch oven and place it, uncovered, back on the grid.
Step 7 Simmer the chili
Stir every 10 minutes until the chili is simmering. Cook for another hour to allow the flavors to develop.
Step 8 Remove the chili
Open the lid and remove the Dutch oven using heat-proof gloves.
Step 9 Serve the chili
The chili can be served as is or ladled on baked potatoes with a dollop of sour cream.
