Danny Bridges’ Chili Recipe

The following article was submitted by Danny Bridges (Enterprise Applications):

When they requested I reveal the secret behind my award-winning recipe, I asked “do you think they will buy ‘Open ten cans of Cambell’s roadhouse chili and dump into a slow cooker?’” In all seriousness, I will share the recipe, but with a few things omitted that I used to make it unique. I hope you do not mind!

The most important part is cooking the chili in a cast iron Dutch oven on the Big Green Egg. The Egg does all the work, I just added the ingredients. Started with equal parts ribeye steak, pork loin and bacon. Ground all three together and mixed in a little D’s Dirty Dust (secret house seasoning that I make). You can season with salt and pepper OR I’m happy to sell you some Dust for $5.00!

Heat up the big green egg to 350 and brown half the meat in a Dutch oven using wood chunks for some smoke flavor. Cook for about an hour until done. For the rest of the meat, I made them into mini meatballs and browned them in the iron skillet. Once meat is done on the egg, drain and wipe the Dutch oven clean. Then cook onions and peppers until soft. Add garlic and cook for another few minutes. Add back meat, meatballs and remaining ingredients (below). Simmer for two hours.

• Olive oil
• 1 lb rib-eye
• 1 lb pork loin
• 1 lb bacon
• 2 cups onions chopped
• 1 cayenne pepper
• 1 habanero pepper
• 1 jalapeno pepper
• 1 red bell pepper
• 1 banana pepper
• 1 tbls garlic
• 1 28-oz can diced tomatoes
• 1 15-oz can diced tomatoes
• 2 cans of beans
• 3 tbls chili powder
• 1 tbls D’s Dirty Dust
• 2 bay leaves
• Other spices to taste (might be some cumin, cinnamon, oregano, etc…)
• 2 cups beef broth
• 1 cup red wine