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)
Grill & Cooking 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
- 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.