Builder Release
INGREDIENTS
- ¼ cup oil, 1 large yellow onion (chopped)
- 1 large green pepper (seeded and chopped)
- 4 cloves garlic (crushed)
- 2 jalapenos (finely chopped)
- 28oz can diced tomatoes
- 1 quart beef broth
- 1 cup Big Green Egg BBQ sauce
- 1/3 cup chili powder
- 2 tablespoons cumin
- 1 tablespoon brown sugar
- 1 teaspoon cayenne
- 3 pounds ground beef formed into a large patty
- Meat Church Holy Voodoo
- 2 – 15oz cans of dark kidney beams, drained
PRODUCTS
- Big Green Egg XL
- Eggspander
- Conveggtor
- Big Green Egg Sweet Vidalia Onion
- BBQ sauce
- Meat Church Holy Voodoo
- Big Green Egg charcoal
- Big Green Egg pecan smoking chips
INSTRUCTIONS
- Set the egg for direct cooking at 350 degrees
- Add the Big Green Egg dutch oven (uncovered) to the grid. Add the oil, then add the onion and green pepper, and cook until soft. Add the garlic and jalapenos and cook a few more minutes.
- Add the tomatoes, broth, Big Green Egg Sweet Vidalia Onion Siracha BBQ sauce, chili powder, cumin, brown sugar, and pepper. Mix well and bring to a simmer
- Remove the dutch oven and cooking grid and then add a couple small chunks of smoking wood.
- Add the Eggspander with a conveggtor for indirect tiered cooking. Place the Dutch Oven on the bottom grid and continue cooking
- Season the RC Ranch Wagyu beef with Meat Church Holy Voodoo and form the meat patty.
- Place patty on the top sliding grid centered over the Dutch oven so that the meat drips into the chili.
- Cook for 1 ½ hours, adjusting the heat to maintain a simmer.
- Remove the meat. Add the beans to the chili and add more water if needed (we didn’t). Break up the meat with tongs and place it in the dutch oven.
- Cook for another 30 minutes until everything is well blended and slightly thickened
