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Home arrow Cookbook
Categories Soups, Stews, and Chilis Egret's Cow Lickin' Chilli
Most Viewed - Top Rated - Last Added - Last Commented


Egret's Cow Lickin' Chilli

A little on the spicy side......definitely not for sissies!

  • Olive Oil
  • 1 1/2 lbs. ground Chuck
  • 1 lb. Italian Sausage (casing removed)
  • 2 cups Onion (chopped)
  • 1 Green Bell Pepper (seeded and chopped)
  • 2 Jalapeno Chiles (seeded and chopped fine)
  • 1-2 Serrano Chiles (seeded amd chopped fine)
  • 1 Tbls. Garlic (minced)
  • 1 (28 oz.) can Diced Tomatoes and liquid
  • 1 (15 oz.) can Diced Tomatoes and liquid
  • 1 can Rotel
  • 2 cans (15 oz. each) Pinto or Dark Kidney Beans (drained)
  • 3 Tbls. Chili Powder
  • 1 Tbls. Ancho Chile Powder
  • 1 1/2 Tbls. ground Cumin
  • 1 tsp. Cocoa Powder
  • 1 tsp. ground Cinnamon
  • 2 Bay Leaves
  • 1 tsp. Tabasco Sauce
  • 1 tsp. dried Oregano
  • 3 Tbls. Dizzy Pig Cow Lick Steak Rub
  • 2 cups Beef Broth
  • 1 cup Dry Red Wine
  • 2-3 dried Chili Peppers (chipotle, ancho, etc.) to float on top
  • Salt and fresh ground Pepper to taste
  • Wood Chunks

Preheat your Egg to 350° F. with inverted plate setter (legs up). Place dutch oven in the egg on the plate setter and add 2 Tbs. olive oil.

Add the ground chuck and sausage (break up into smaller pieces with a wooden spoon). Add 2 or 3 fist-sized chunks of wood to coals. Close lid and cook for about 1 hour, stirring every 10-15 minutes. Remove dutch oven from egg, remove meat and drain on paper towels. Wipe dutch oven dry with paper towels.

Return dutch oven to egg, add more olive oil and saute´ onions, green pepper, jalapenos, and serrano(s) until limp. Add garlic and continue cooking for 2-3 minutes. Add remaining ingredients and cook, uncovered, for about 2 hours (add water as needed to prevent drying).

Note : After the mixture starts to simmer, you can reduce the dome temperature to 300-325 degrees F. Remove bay leaves and dried chiles, correct seasoning and serve.

Number Of Servings:Source:
Vegetarian:NoTime To Prepare:
Date:Tue 29 Dec 2009 23:32:15 UTCViewed:23234 times
Rating:4,95 (19 votes)

recipe rating
1 (bad)5 5 (good)

SundownComment added on: Mon 04 Jan 2010 22:03:20 UTC
you forgot the kitchen sink old man!!
GrumpsComment added on: Fri 08 Jan 2010 14:02:54 UTC
This is the chili by which all others are measured! My daughter-in-law calls it "gourmet chili". It has MANY layers of flavor. I have had to tone down the heat some so that the masses can enjoy it, but it is the BEST.
DryFlyComment added on: Mon 18 Jan 2010 19:25:54 UTC
Isn't this egret's recipe??
DryFlyComment added on: Mon 18 Jan 2010 19:32:19 UTC
Oops! Sorry big guy. Thought someone was trying to steal your thunder. Should have read more carefully. I won a contest the 1st time I used your classic recipe. It is unparalleled. Would never use another.
Silver00Comment added on: Tue 19 Jan 2010 18:55:54 UTC
Made this on Saturday for the first time. Unbelievable. So easy and yet so tasty. Thanks!
mollysharkComment added on: Tue 02 Feb 2010 11:39:53 UTC
Beans? What's with the beans? No beans in chili down here! But looks like a great one.
Louisiana RedneckComment added on: Thu 04 Feb 2010 15:20:10 UTC
I agree, sounds like a great receipe but, without the beans. Leave the heat.
ShortRibComment added on: Fri 05 Feb 2010 00:57:24 UTC
I have been making this for years. So glad you finally posted it. It's the best!
coalspeakComment added on: Tue 16 Feb 2010 11:18:17 UTC
This is a superb recipe for chilli - The combination of spices and peppers along with the "smoke" from the apple chips in the egg made for an excellent taste.
wkygrillerComment added on: Mon 20 Dec 2010 14:08:49 UTC
Made it last night....WOW it was the best chili I have ever eaten..
UnclecarlComment added on: Wed 26 Jan 2011 17:54:46 UTC
Made it over the weekend and finished the last speck of it today. My wife sent me a note after finishing it and said it should be re-named 'Lord Have Mercy', it's so good!
UnclecarlComment added on: Tue 15 Feb 2011 17:00:11 UTC
Made it again the other day. Modified the recipe slightly: used one can of pinto and one can of black beans, and used mesquite chips. Try it this way...I ga-ron-tee you'll love it!
ClavinComment added on: Sun 10 Apr 2011 19:23:53 UTC
Could I make this w/o the beans?
ClavinComment added on: Fri 29 Apr 2011 16:32:52 UTC
Just made it yesterday in my new Lodge 7qt DO....pretty darn good. I might up the cumin level and pass on the cinnamon (amazing how you can taste just one tsp of the stuff in a potful of other strong flavors). I am going to make this everytime I do a brisket and substitute brisket meat for the beans (I am in Texas,after all) Thanks for the recipe.
ClavinComment added on: Sat 30 Apr 2011 23:31:16 UTC
After further consideration, and letting it sit for a few days and re-heating it, I would like to retract my opinion of this chili as being "pretty darn good." I now consider it the best chili, by a wide margin, that I've ever eaten.
dannyComment added on: Mon 27 Jan 2014 15:54:55 UTC
It sounds good but way to many engriegents for me to try
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