Smoked Chilli Con Carne

OVERVIEW

Recipe submitted by Nic Williams

Smoking the chilli on the Kamado/Egg gives it a real depth of flavour you just don’t get on the cooker hob.

INGREDIENTS

1kg minced beef
2 chopped onions
2 diced red peppers
3 chopped garlic cloves
2 cans plum tomatoes
2 cans kidney beans (undrained – the liquid has lots of flavour)
2tbsp olive oil
100ml Worcestershire sauce
30ml Capsicana Hot Chipotle Sauce (add more if you like it really spicy!)
2tbsp tomato puree
2 tsp coarse ground pepper
2 tsp Maldon sea salt

EGG SETUP

Direct Set Up – Setup you EGG for direct cooking with the dutch oven on the stainless grid directly over the coals

Target Temperature – 200°C

METHOD

Set up your EGG for direct cooking with the Dutch Oven on the Stainless Steel Grid directly over the coals. Get the temperature up to around 200°C

Heat up the olive oil in the Dutch Oven and add the chopped onion, garlic and peppers and sweat down – you will need to open the EGG every couple of minutes to stir

Once softened, add the minced beef and continue to stir every couple of minutes until browned

Take out the Dutch Oven and remove the Stainless Steel Grid and add your pre soaked Hickory chunks to the charcoal, add the Plate Setter (feet up) and Stainless Steel Grid ready for an indirect cook
Set your Egg to 180°C

Add all the other ingredients and place back on the Egg, you do not need the lid for the Dutch Oven but do cook with the EGG lid down

Stir every 10 minutes and once the Chilli is simmering cook for a further hour to allow the flavours to develop – you will see quite a lot of hickory smoke!

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