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Eggs
Accessories
Replacement Parts
Lifestyle

Roasted Upside Down Chili

Dr. BBQ
Cuisine

Beef & Lamb

Category

Roast

Dr. BBQ’s Roasted Upside Down Chili is perfect for cold weather.

Roasted Upside Down Chili

Ingredients

  • 3 lbs coarse ground beef, formed into a large patty
  • ¼ cup olive oil
  • 1 large yellow onion, chopped
  • 1 large green pepper, seeded and chopped
  • 2 jalapenos, finely chopped
  • 4 cloves garlic, crushed
  • 1 28-oz can diced tomatoes
  • 1 quart beef broth

  • 1 cup favorite barbecue sauce

  • ⅓ cup chili powder
  • 2 tbsp ground cumin
  • 1 tbsp brown sugar
  • 1 tsp cayenne pepper
  • 2 15-oz can of dark kidney beans, drained

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  • Cast Iron Dutch Oven

  • Premium Kiln Dried Apple Wood Smoking Chips

Directions

  1. Set the Egg for direct cooking at 350°F/177°C

  2. Add a Dutch oven (uncovered) to the grid
  3. Add the oil, then add the onion and green pepper and cook until soft
  4. Add the garlic and jalapenos and cook a few more minutes
  5. Add the tomatoes, broth, barbecue sauce, chili powder, cumin, brown sugar and pepper
  6. Mix well and bring to a simmer
  7. Remove the Dutch oven and the cooking grid, and then add a couple small chunks of apple wood
  8. Add an EGGspander with a convEGGtor for indirect tiered cooking
  9. Place the Dutch oven on the bottom grid and continue cooking
  10. Season the ground beef patty with salt and pepper, and then place the ground beef patty on the top sliding grid, centered over the Dutch oven so that the meat drips into the chili
  11. Cook for 1½ hours, adjusting the heat to maintain a simmer
  12. Remove the meat to a sheet pan
  13. Add the beans to the chili and add more water if needed
  14. Break the meat up with tongs and place it in the pot
  15. Cook for another 30 minutes until everything is well blended and slightly thickened

Recipes