Big Green Egg: Over the Top Chili
2 hours 5 minutes
The Big Green Egg
From the official Big Green Egg kitchen this chili recipe has lots of deep rich flavors that only get better the longer you let it simmer on the grill!
2 lbs. organic, 100% grass fed ground beef
2 Tbsp. Big Green Egg Classic Steakhouse Seasoning
1 Tbsp. olive oil
1 medium sweet onion, diced
1 jalapeno, diced
2 garlic cloves, minced
1 28oz. can crushed tomatoes
32 oz. grass fed beef broth
1 10oz. can fire roasted tomatoes
1 chipotle pepper in adobo sauce (minced) + 2 Tbsp. adobo sauce
2 Tbsp. cumin
2 Tbsp. Big Green Egg Ancho Chili & Coffee Seasoning
1 tsp. cayenne pepper
1 Tbsp. chili powder
1 15oz. can navy beans, drained
1 15oz. can pinto beans, drained
1 15oz. can black beans, drained
Kosher salt and black pepper (to taste)
Fritos® corn chips
Set the EGG for indirect cooking with the convEGGtor at 275°F with pecan smoking chunks. Place the Dutch oven in the EGG to preheat.
In the Dutch oven, add the olive oil and cook the onion, jalapeno and garlic until translucent, about 5 minutes. Once the onion mixture is ready, add the tomatoes, beef broth, chipotle pepper and sauce, cumin, Big Green Egg Ancho Ancho Chili & Coffee Seasoning, cayenne pepper, and chili powder. Mix all the ingredients together.
Add the EGGspander Multi-Level Rack to the EGG and place the ball of beef on the grid directly above the Dutch oven. Cook until the internal temperature of the meat hits 150°F, about 2 hours. Remove the meat from the EGG and break into small pieces. Add the beef and the beans to the Dutch oven and cook for another 30 minutes or until the beans are heated. Add salt and pepper to taste.
Top with Fritos, sour cream and shredded cheese. Enjoy!