Greene Chili Beef on the Green Egg: Smoke Meets Spice
Fire up your Big Green Egg and get ready to turn up the heat with Greene Chili Beef—a smoky, spicy masterpiece that hits every savory note. Start with thick-cut chuck roast or short ribs, seasoned generously with cumin, garlic, and a bold green chili rub. Sear it hot and fast to lock in those juices, then slow it down—low and slow over lump charcoal with hickory or mesquite wood for that kiss of smoke.
As it cooks, whip up your verde magic: fire-roasted Hatch chiles, tomatillos, jalapeños, and fresh cilantro blended into a tangy green chili sauce. After a few hours of smoky bliss, braise the beef in that verde until fork-tender.
The result? Fall-apart chunks of beef swimming in spicy, smoky green gold. Ladle it over rice, tuck it into tortillas, or just eat it by the spoonful. Greene Chili Beef on the Green Egg isn’t just a meal—it’s a flavor bomb worth every minute.
