Chili is a perfect year round dish to enjoy. The rich tomato flavor, the spices, the beef, and more. Top it with some sour cream, cheese, and serve with warm cornbread and you have a feast. Now, we’re about to take it over the top with our Big Green Egg and add an amazing charcoal and wood smoke flavor to the beef that will make this chili even more amazing.
Ingredients and Supplies
Ingredients
- 6 Strips, Bacon, Applewood, Thick sliced (Julienned)
- 1 ea, Pepper, Red, Bell, Medium size (Medium Diced)
- 1 ea, Pepper, Green, Bell, Medium size (Medium Diced)
- 1 ea, Onion, Yellow, Medium size (Medium Diced)
- 1 Tbsp, Garlic, fresh (Crushed or minced)
- 1 ea, Jalapeno, Medium sized, with seeds (Small diced)
- 1 Can, Tomato, Diced, Fire Roasted, 14.5 oz can (With juice)
- 1 Can, Tomato, Crushed, Fire Roasted, 28 oz can (With juice)
- as needed, Beef Stock (Not broth)
- 3 Can, Bean, Kidney, Dark – 14oz can (Drained, rinsed)
- 2 lbs, Beef, Ground, Chuck
- 2 Tbsp, Rub A Dub, 5280 Culinary (Adjust as needed)
- 2 Tbsp, Bayou Dust, 5280 Culinary (Adjust as needed)
- 1 Tbsp, Fire Salt, 5280 Culinary (Adjust as needed)
Supplies
- Big Green Egg, Large Check your local Ace Hardware
- ConvEGGtor, Big Green Egg Check your local Ace Hardware
- Charcoal, Big Green Egg Check your local Ace Hardware
- Tumbleweed, Firestarter Ace SKU – 8407785
- Thermometer, Digital, iGrill2 Ace SKU – 8531519
- Dutch Oven, Lodge, 9 qt Ace SKU – 61687
Tools & Supplies
Supplies
- Rub a Dub, 5280 Culinary Ace SKU – 8562050
- Bayou Dust Rub, 5280 Culinary Ace SKU – 8561961
- Fire Salt Rub, 5280 Culinary Ace SKU – 8561979
Cooking Directions:
Preparation:
- Clean out your Big Green Egg, remove any ash from the pit and load with new lump charcoal
- Light the charcoal, adjust the top and bottom vents and guide temperature to 375 degrees
- 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.
- Setup your Big Green Egg for indirect cooking – add the convEGGtor with the legs facing up.
- Add 10 qt Lodge dutch oven, plan on the convEGGtor and close the lid of the Big Green Egg.
- Once the temp reaches 375 degrees, burp the Big Green Egg and open the lid slowly.
- Cook the beef for 1 hour and track temperature, at 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 internal temp reaches 145 degrees.
- Once at 145 degrees, 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 internal temp reaches 145 degrees.
- Once at 145 degrees, burp the Big Green Egg and open the lid.
- Carefully and with insulated and heat/moisture proof gloves push the meat down thru the grill grate and remove the grate.
- Stir the meat and chili together and adjust seasoning as needed.
- Top with sour cream, cheese and onions.