From Roy Choi’s book L.A. Son
EGGcessory Needed
Dutch Oven
I was a little leery when it came to this recipe. Spaghetti and chili and then pineapple? I mean, I like all three, but I wasn’t sure if they would mix well together. Man was I wrong. This was really, really good.
Ingredients
- ¼ cup plus 2 tablespoons vegetable oil
- 2 ½ pounds ground beef
- 1 large onion, minced
- 5 garlic cloves, minced
- 1 red pepper, chopped
- 12 ounces tomato paste
- 1 tablespoon cider vinegar
- 2 ½ cups beef stock
- One 4 ounce can diced green chiles
- 1 ½ jalapeno peppers, minced
- 1 tablespoon ancho chile powder
- 1 tablespoon cayenne
- 3 ½ tablespoons ground cumin
- 1 tablespoon plus 1 teaspoon dried oregano
- 3 tablespoons canned crushed pineapple
- 3 tablespoons chopped fresh cilantro
- Kosher salt
- ½ pound spaghetti
Instructions
Set the Big Green Egg to 350 degrees over direct heat.
Heat the vegetable oil in a large Dutch oven.
Add beef to the Dutch oven and brown it.
Transfer the beef from the Dutch oven to a bowl, leaving the oil in the pan.
Raise the heat to 400 degrees.
Add the onions, red peppers, and garlic to the Dutch oven. Cook until soft and lightly browned, 3 to 5 minutes.
I added the red peppers to this after the first time I made this. It was good but it was a lot of meat and a lot of spaghetti (more on that later). It seemed like it needed a vegetable.
Add the tomato paste to the Dutch oven, stirring and cooking the paste just slightly for about 2 minutes.
Add the vinegar to deglaze the Dutch oven, then add the stock and ground beef.
Bring to a boil.
The Egg might be so hot at this point it may start to boil immediately.
Drop the heat down to 300 degrees and simmer for 30 minutes.
After stirring and cooking the paste with the lid open you may have to shut the Egg down in order for the heat to drop to 300 degrees.
Add the green chiles with their liquid, the jalapenos, chile powder, cayenne, cumin, oregano, pineapple, and cilantro and simmer 30 minutes more.
I upped the amount of pineapple (because I love pineapple!) and I still wasn’t getting any sweetness from it. I’m considering doubling what I added next time. I also dropped the chile powder and cayenne for those with “heat aversion” in my family.
Mix in the spaghetti and serve. Season with a little Kosher salt.
Next time I’m cutting the spaghetti amount in half. It originally called for a pound so I boiled a pound. Half of it never made it into the pot. ½ a pound was more than enough.
Spaghetti Chili
Ingredients
- ¼ cup plus 2 tablespoons vegetable oil
- 2 ½ pounds ground beef
- 1 large onion, minced
- 5 garlic cloves, minced
- 1 red pepper, chopped
- 12 ounces tomato paste
- 1 tablespoon cider vinegar
- 2 ½ cups beef stock
- One 4 ounce can diced green chiles
- 1 ½ jalapeno peppers, minced
- 1 tablespoon ancho chile powder
- 1 tablespoon cayenne
- 3 ½ tablespoons ground cumin
- 1 tablespoon plus 1 teaspoon dried oregano
- 3 tablespoons canned crushed pineapple
- 3 tablespoons chopped fresh cilantro
- Kosher salt
- ½ pound cooked spaghetti
Instructions
Set the Big Green Egg to 350 degrees over direct heat.
Heat the vegetable oil in a large Dutch oven.
Add beef to the Dutch oven and brown it.
Transfer the beef from the Dutch oven to a bowl, leaving the oil in the pan.
Raise the heat to 400 degrees.
Add the onions, red peppers, and garlic to the Dutch oven. Cook until soft and lightly browned, 3 to 5 minutes.
Add the tomato paste to the Dutch oven, stirring and cooking the paste just slightly for about 2 minutes.
Add the vinegar to deglaze the Dutch oven, then add the stock and ground beef.
Bring to a boil.
Drop the heat down to 300 degrees and simmer for 30 minutes.
Add the green chiles with their liquid, the jalapenos, chile powder, cayenne, cumin, oregano, pineapple, and cilantro and simmer 30 minutes more.
Mix in the spaghetti and serve. Season with Kosher salt.
Notes
from EggingMyHouse.com
EGGcessories needed:
Dutch oven.
