Ingredients
- 2 pounds ground beef
- 1 pound Italian sausage
- 1 large onion, chopped
- 2 bell peppers, chopped
- 3 cloves garlic, minced
- 2 (15-ounce) cans kidney beans, drained
- 2 (15-ounce) cans diced tomatoes
- 1 (6-ounce) can tomato paste
- 1/4 cup chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
Instructions
Serves: 6 to 8
Method: Indirect cooking
- Set the EGG for indirect cooking at 350°F/177°C.
- In a Dutch oven, cook the ground beef and Italian sausage over medium heat until browned. Drain excess fat.
- Add the chopped onion, bell peppers, and garlic to the pot. Cook for 5 minutes, stirring occasionally.
- Stir in the kidney beans, diced tomatoes, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper.
- Place the Dutch oven on the EGG and cook for 1.5 to 2 hours, stirring occasionally, until the chili thickens and the flavors meld together.
- Serve hot with your favorite toppings, such as shredded cheese, sour cream, or chopped green onions.
