Ingredients
- 6 pcs. Bacon, Applewood, Julienned
- 1 ea., Pepper, Red, Bell, Medium Diced
- 1 ea., Pepper, Green, Bell, Medium Diced
- 1 ea., Onion, Yellow, Medium Diced
- 1 Tbsp., Garlic, fresh crushed or minced
- 1 ea., Jalapeno, Medium-sized, small died
- 1 Can, Tomato, Diced, Fire Roasted, 14.5 oz
- 1 Can, Tomato, Crushed, Fire Roasted, 28 oz
- as needed, Beef Stock (Not broth)
- 3 Cans, Kidney Beans, Kidney, 14oz, rinsed
- 2 lbs, Beef, Ground chuck
- 2 Tbsp., Rub A Dub, 5280 Culinary
- 2 Tbsp., Bayou Dust, 5280 Culinary
- 1 Tbsp., Fire Salt, 5280 Culinary
Grill & Cooking Supplies
How to Make Chili 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. When the temp hits 200 degrees, add the EGGspander system, the convEGGtor, and the Dutch oven. Heat to 375 degrees and keep the temperature stable while you prep ingredients. Remember to “burp” the grill lid before you fully open it.
Step 2 Prep the ground beef
While the egg is heating, mix the Rub A Dub, Bayou Dust, and Fire Salt into 2 lbs. of ground beef and form a ball. Wrap in plastic wrap and store in the fridge until needed.
Step 3 Cook the bacon
Once the grill is at 375 degrees, cook the bacon in the Dutch oven for about 5 minutes.
Step 4 Add the vegetables
Once the bacon is cooked after about 5 minutes, add the veggies and saute for an additional 5 minutes until the veggies are softened.
Step 5 Add the tomatoes and kidney beans
Remember to burp your Big Green Egg before you fully open the lid. Now add the tomatoes, the kidney beans, the Jalapeños, and the garlic. Stir well and add the grill grate over the top.
Step 6 Cook the beef
Cook the beef on the rack above the Dutch oven for 1 hour and track the temperature. At the 1-hour mark, burp the Big Green Egg and open the lid. Carefully check the chili mixture under the beef, stir if needed, and if starting to dry out, add some beef stock. Close the lid and continue to cook the beef and check the liquid level every hour. Cook the beef until the internal temperature reaches 145 degrees.
Step 7 Stir the chili and meat
Once the meat is at 145 degrees, burp the Big Green Egg and open the lid. Carefully and with insulated and heat/moisture-proof gloves and tongs, push the meat down through the grill grate into the Dutch oven and remove the grate. Stir the meat and chili together and continue to simmer for an additional 1.5 hours, adjusting the seasoning as needed. You can also add more tomatoes or beef stock for a saucier chili.
Step 8 Simmer and serve the chili
When the chili is fully cooked and seasoned, remove the Dutch oven from the grill with heat-proof gloves. Serve the chili with cheese and sour cream to taste. Try serving in an insulated YETI® mug to keep the chili warm and the cheese melted!
