Paulo and I have been making our famous chilli con carne for years but this is the first time we tried it on our new Big Green Egg. The recipe already adds smokiness by griddling whole red chillies but using hickory wood chips in the Big Green Egg gave the chilli con carne an even more smoky flavour.
It’s not essential to have a Big Green Egg to make this recipe so I’ll provide the stove top and EGG versions. However, if you are considering getting a Big Green Egg I heartily recommend it (I’m not getting paid to write that!). It’s more of an oven than a barbecue and can be used year round. So on a crisp winter’s day, Paulo and I donned our Aabelard aprons and fired up the Big Green Egg. They helped keep us warm too!
Aabelard aprons are top quality (again, not getting paid for this recommendation). Made with waxed cotton, double-faced Italian leather (it’s like butterrrr) and antiqued brass buckles, it’s the only apron I’ll ever need and the cross back strap makes it super comfortable. I initially got one thinking that I would share it with Paulo but it became apparent that we each wanted our own apron, so I bought Paulo one in his favourite colour and even got it personalised with his initials. And besides, there’s nothing like a bit of brass and leather to spice up our culinary experiences! Ooo-err!
We used Big Green Egg’s Dutch Oven but you can use any cast iron pot, even an enamelled one. You won’t need the lid for this recipe.