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Over The Top Chili
Big Green Egg
Beef & Lamb
Smoke
Take your chili game to new heights with Over The Top Chili. Featuring smoked meat and rich spices, it’s a hearty and flavorful masterpiece.
Ingredients
- 2 lbs. lean ground beef
- 2 tbsp Big Green Egg Classic Steakhouse Seasoning
- 1 tbsp olive oil
- 1 medium sweet onion, diced
- 1 jalapeno, diced
- 1 tsp cayenne pepper
- 2 cloves garlic, minced
- 1 28 oz. can crushed tomatoes
- 32 oz. beef broth
- 1 10 oz. 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 15 oz. can navy beans, drained
- 1 15 oz. can pinto beans, drained
- 1 15 oz. can black beans, drained
- Kosher salt and black pepper, to taste
- Fritos® corn chips
- Sour cream
- Shredded cheese
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EGGspander Multi-Level Rack
Cast Iron Dutch Oven
Pecan Smoking Chips
Directions
Set the EGG for indirect cooking with the convEGGtor at 275°F/135°C with pecan smoking chunks
- Place the Dutch oven in the EGG to preheat
- Mix the Classic Steakhouse Seasoning and beef thoroughly in a bowl and form into a ball and set aside
- 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, 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!
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