Over the Top Chilli
Servings 8
Ingredients
Meatball
- 1 kg Minced Beef
- 1.5 tsp Salt
- 1.5 tsp Black Pepper Ground
- 1.5 tsp Garlic powder
Chili Sauce
- 1.5 tsp Cayenne Ground
- 1.5 tsp Cumin Ground
- 1.5 tsp Coriander Ground
- 1.5 tsp Chili Flakes
- 1.5 tsp Paprika Ground
- 2 cubes Beef stock
- 1 Carrot Very finely diced
- 1 stick Celery Very finely diced
- 1 Onion Diced
- 1 Bell Pepper Diced
- 6 rashers Streaky Bacon Chopped
- 3 tins Chopped Tomatoes
- 0.5 tin Kidney Beans (More if you prefer)
- 85 ml Bourbon
Instructions
- Mix your minced beef, salt, pepper & garlic together.
- Form a big meatball, wrap in clingfilm.
- Store in the fridge for about an hour prior to cooking to firm.
- Bring your BBQ up to temperature, aiming for 135C indirect. However you may want to cook up your veg in your pot on the coals once heated.
- Heat up your pot.
- I find this bit easiest to do direct in the coals as I'm using a large cast iron pot. However it could be done in a frying pan indoors if need be.
- Gently fry your bacon, onions, celery & peppers in a bit of oil for a few minutes to soften them up.
- Add your spices and beef stock, mix well. Fry for another 2 mins or so.
- Add the tomatoes & beans, bring to a simmer.
- Add the bourbon, mix well and allow to simmer for a minute or two.
- If cooking in the coals, move the pot back to the grill rack. Else if cooking in a frying pan, move your ingredients to your pot.
- Place a rack over the top of your pot and put the meatball on top of the rack, so it can drip into the pot.
- Smoke at 135C for a couple of hours until the meatball has an internal temp of 65C. I used Hickory & Oak.
- Once meatball reaches temperature, break it up into the pot below, mix well.
- Continue to cook at 120C for another couple of hours to thicken and tenderise the beef. Stir it every half hour or so.
- Serve