Smoked Bourbon Chili

Recipe courtesy of Ricky Woolstenhulme, part of #BGETeamGreen.

Ingredients

  • 4 tbsp olive oil, separated
  • 2 lbs. ground sirloin
  • 1 lb. Italian sausage
  • 2 onions, diced
  • 1 green bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 2 jalapeno chiles, seeded and finely chopped
  • 2 serrano chiles, seeded and finely chopped
  • 4 cloves of garlic, minced
  • 1 28 oz can crushed tomatoes, with liquid
  • 1 10 oz can rotel tomatoes
  • 2 tbsp tomato paste
  • 1 15 oz can kidney beans, drained
  • 1 15 oz can chili beans
  • 1 15 oz can white beans, drained
  • 3 tbsp chili powder
  • 1 tbsp ancho chile powder
  • 1 tbsp ground cumin
  • 1 tsp cocoa powder
  • 1 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp dried oregano
  • 3 tbsp Big Green Egg Ancho Chili & Coffee seasoning
  • 2 Tb Tabasco® Sauce
  • 1 cup red wine
  • 2 oz bourbon
  • 2 cups beef broth
  • 2 bay leaves
  • 2 dried ancho chili peppers to float on top

Instructions

Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C with 3 chunks of wood of your preference.

Place cast iron Dutch oven on the EGG and add olive oil. Let it heat up for a few minutes. Add the ground sirloin and sausage and stir to break the meat up into small pieces.  Cook for about 1 hour, stirring every 10-15 minutes. Remove Dutch oven from the EGG, drain the meat, and set aside.

Return the Dutch oven to the EGG, add 2 more tbsp of olive oil and sauté onions, green and red peppers, jalapeños and serrano peppers for about 10 minutes. Add garlic and continue cooking for 2-3 minutes. Add remaining ingredients and the meat. Cook, uncovered, for about 2-3 hours

Remove bay leaves and dried chiles before serving.

Note: If you do not like it spicy, omit or limit the amount of jalapeno and serrano chiles.

Tell Us What You Think

Your email address will not be published. Required fields are marked *