EGGfest Chili – Compliments of Big Green Egg
This recipe was inspired by one of the original EGGheads, who was very instrumental in organizing the first EGGtoberfest. This version of the recipe is slightly elaborated. All you need is a bowl of this satisfying chili, some buttery cornbread and a few good friends to share it with to understand what the EGG is all about.
INGREDIENTS
6 ounces applewood-smoked bacon (about 7 slices)
2 cups diced yellow onions
2 cups diced celery
2 tablespoons minced garlic
2 pounds ground chuck
1/4 cup Basic Barbecue Rub
1/4 cup chili powder
2 tablespoons ground cumin
1 teaspoon ground cinnamon
2 tablespoons unsweetened cocoa powder
2 tablespoons dried oregano
1 1/2 cups beef stock
2 (28-ounce) cans diced tomatoes
2 (14-ounce) cans pinto beans, drained and rinsed
1 (14-ounce) can kidney beans, drained and rinsed
1 (14-ounce) can cannellini beans, drained and rinsed
1 tablespoon balsamic vinegar
Tabasco sauce
2 chipotle peppers in adobo
Grated Cheddar cheese, thinly sliced scallions, and sour cream (optional)
EQUIPMENT:
Porcelain coated grid, Dutch Oven, Grill Gripper, Plate Setter, pecan chips. Set your Big Green Egg for direct cooking with the porcelain coated grid. Preheat the EGG to 400°F.
Place 2 cups of pecan chips in a large bowl, cover with water, and let soak for 1 hour.
Place the Dutch Oven on the grid and preheat for 10 minutes.
Add the bacon to the Dutch Oven, close the lid of the EGG, and cook until crisp. Using a slotted spoon, transfer the bacon to a small bowl lined with paper towels. Set aside. Place the onions, celery, and garlic in the Dutch Oven, close the lid of the EGG, and cook for 2 to 3 minutes, until soft. Add the ground chuck, barbecue rub, chili powder, cumin, cinnamon, cocoa powder, and oregano and stir well. Close the lid of the EGG and cook until the meat is cooked through and lightly browned. Add the beef stock, tomatoes, all the beans, and the vinegar, mixing until thoroughly combined. Season with Tabasco sauce. Add the chipotle peppers and stir gently. Remove the Dutch Oven from the grill.
Using the Grill Gripper and barbecue mitts, carefully remove the grid. Scatter the pecan chips over the coals and add the Plate Setter, legs down.
Place the uncovered Dutch Oven on the Plate Setter and close the lid of the EGG. Reduce the heat of the EGG to 300°F. Cook for 1.5 to 2 hours, until the meat is thoroughly cooked and the chili has a smoky flavor. Using a slotted spoon, carefully remove the chipotles and discard. Close the lid of the EGG and continue to cook the chili uncovered for 30 minutes, or until the sauce has thickened. Remove the Dutch Oven.
Serve the chili with the cheese, scallions and sour cream.
Serves 8 to 10
For more original Big Green Egg recipes, get the Big Green Egg cookbook from OUTDORA.
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