Craving a hearty, flavorful chili that'll warm you from the inside out? Look no further! This Big Green Egg chili recipe takes the classic comfort food to a whole new level, infusing it with a smoky depth that only your Big Green Egg can deliver. Whether you're a seasoned pitmaster or a beginner exploring the world of outdoor cooking, this easy recipe is perfect for a chilly evening or a weekend gathering with friends. Get ready for a delicious and satisfying meal!
Ingredients:
This recipe makes a generous batch, perfect for sharing or leftovers.
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 green bell peppers, chopped
- 2 red bell peppers, chopped
- 2 lbs ground beef (or a mix of beef and chorizo for extra spice)
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/2 tsp cayenne pepper (optional, for extra heat)
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 4 cups beef broth
- Salt and pepper to taste
- Optional toppings: shredded cheddar cheese, sour cream, chopped cilantro, avocado
Instructions:
Get Started: Preheat your Big Green Egg to 350°F (175°C). Use the convEGGtor for even heat distribution.
Sauté the Vegetables: In a large, oven-safe Dutch oven, heat the olive oil over medium heat. Add the onion and bell peppers and cook until softened, about 5-7 minutes. This step is crucial for building a delicious base of flavor.
Brown the Meat: Add the ground beef (and chorizo, if using) to the Dutch oven and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Spice it Up: Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute more, allowing the spices to toast slightly, releasing their full aromatic potential.
Simmer to Perfection: Add the crushed tomatoes, diced tomatoes, kidney beans, pinto beans, and beef broth to the Dutch oven. Season with salt and pepper to taste. Bring the mixture to a simmer, then carefully transfer the Dutch oven to the preheated Big Green Egg.
Low and Slow Cooking: Cover the Dutch oven and cook in the Big Green Egg for at least 2 hours, or longer for a deeper, richer flavor. The longer it simmers, the more the flavors meld together. Stir occasionally.
Serve and Enjoy: Once the chili is cooked to your liking, remove it from the Big Green Egg. Ladle into bowls and top with your favorite chili toppings.
Cooking Tips for the Best Chili:
- Don't rush the process: Low and slow cooking is key to achieving a tender and flavorful chili.
- Adjust the spice level: Start with less cayenne pepper and add more to your taste. You can always add heat, but you can't take it away!
- Use quality ingredients: The flavor of your chili will be enhanced by using fresh, high-quality ingredients.
- Make it your own: Feel free to experiment with different beans, meats, and vegetables.
Variations:
- Vegetarian Chili: Omit the ground beef and add 1 cup of chopped mushrooms and 1 cup of crumbled vegetarian crumbles for a hearty vegetarian option.
- White Chili: Use chicken broth instead of beef broth and substitute white beans for the kidney and pinto beans. Add some corn for extra flavor and texture.
- Spicy Chili: Increase the amount of cayenne pepper or add a few dashes of your favorite hot sauce.
Nutritional Information (per serving, approximate):
This will vary based on the ingredients you use and serving size. For a more precise nutritional breakdown, use a nutrition calculator online. However, this chili is generally a good source of protein and fiber.
This Big Green Egg chili recipe is a delicious and easy way to enjoy a classic dish with a smoky twist. The combination of smoky flavor and hearty ingredients will impress your family and friends. Enjoy!