Cowlick Chili

[txav8r]

Off the Egghead forum by a member named Egret, and I have been making this chili both on the Big Green Egg, and on the stove and oven. It is easy, predictable, and OH SO GOOD! If you use this recipe, follow instructions for the egg as if you are doing it on the stove and oven. So when you brown your meat on the stovetop, you can do so without oil, if your using a nonstick dutch oven and skillet, drain and set aside. I used to try to do all this in one pan/dutch oven. It is just easier to use the skillet to brown and then I sauté the veggies in the dutch oven as I am getting all the spices and canned goods opened. I can prep this in about 20 minutes and get it in the oven, uncovered for the duration. I like to let the stew meld a bit longer than the 2 hour cook time, at about 3 hours. Just transpose the egg instructions to do it on the oven if you want easy and convenient. Smoke doesn't make this better, it just makes it different. I actually prefer it without...unless i am making brisket chili with the same recipe, just substituting brisket for the ground beef...you still want the Italian sausage. I have this cooking tonight! Enjoy!

 

[txav8r]

You have to try this recipe @Scottintexas . It is very versatile. You can take the chili, and add elbow macaroni, or rice, or spaghetti, or on a baked potato, or on an omelet, or on a hotdog, on a burger, on fries, over fritos...I even added it once to some leftover stew that we hadn't eaten much of after the first day. The stew came out kind of bland and after adding a ladle of chili to it, it was phenomenal! I suspect what you can add it to is almost unlimited.