Over the Top Chilli
- Prep Time20 min
- Cook Time4 hr
- Total Time4 hr 20 min
- Yield4 Servings
Ingredients
For the meat patty
- 1kg Minced Beef
- 6 Rashers of unsmoked bacon minced in food processor
- 2 tsp Coriander powder
- 2 tsp Cumin
- 2 tsp Unsmoked paprika
- 2 tsp Oregano
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Chilli powder
- 2 ancho chillies rehydrated and blitzed to a paste 1/2 added to mince reserve the rest for the sauce. (Or jarred chipotle or ancho paste)
- Salt and pepper to taste
For the sauce
- 2 onions
- 2 celery sticks
- 4 garlic cloves
- 1 tsp of coriander
- 1 tsp of cumin
- 1 tsp of chilli
- 1 tsp of paprika
- 1 tsp of oregano
- 2 tins tomatoes
- 2 tins pinto beans
- 1 tin sweetcorn
- 2 peppers
- 1 tbsp peanut butter
Method
Preparing the BBQ Jerk Chicken
1
Combine the ingredients for the beef patty and create a thick ball or patty.
2
Fry onion & celery in your pot/Dutch oven until soft add garlic and spices, fry 2-3 mins
3
Add tomatoes, remaining ancho paste and beans bring to boil.
4
Set up the BBQ for indirect cooking at 250-275f
5
Put the patty on a grill and rest on top of the pot/Dutch oven and smoke until 160 internal temperature.
6
Then remove patty, chop up and add to the chilli with the peanut butter and peppers.
7
Let it smoke for another 1-3 hours topping up with water if needed.
8
Serve with rice, baked potatoes or over wedges