Hillbilly Chilli on the Smoker

Rich, smoky & sumptuous slow cook chilli – whilst this is delicious cooked on the hob or in the oven, it’s best cooked low and slow in a cast iron pot on the embers of a fire or in a smoker. The smoke flavour adds another wonderful layer of flavour.

For the chilli seasoning, mix the following dry ingredients together in a small bowl and set to one side. 

• 2 tbsp cumin

• 2 tbsp diced/shredded chipotle

• 1 tbsp chilli flakes

• 1 tbsp cocoa

• 1/2 tbsp brown sugar

• 1/2 tbsp smoked salt

• 1/2 tbsp coriander

• 1/2 tbsp oregano

• 1/4 tbsp paprika

• 1/4 tbsp smoked paprika

• 1/4 tbsp black pepper

• 1 tsp cinnamon

It is worth mixing up a big batch of this and keeping it stored in an air tight container. 

Approx 1tbsps of chilli mix is needed for around 500g of meat.

INGREDIENTS

To serve 6-8 people, you then need to rustle up:

• 75g salted butter or a couple of tbsps of olive oil

• 1kg beef – this can be minced beef, stewing steak or any leftover smoked meat you may be lucky enough to have

• 2 large onions, chopped

• 4 x garlic cloves

• 2 tbsp chilli mix

• 2 x 400g tin chopped toms

• 2 x 400g tin cooked kidney beans

• 2tbsp tomato puree

• 1 tbsp black treacle

• two shots of bourbon

• ½ bar cooking chocolate

• 500-750 ml beef or chicken stock 

METHOD

1. Sauté the onions and garlic in the butter until softened, 

2. Add the meat and then a few mins later add the dry chilli mixture and stir well so all the beef is coated. 

3. Add the rest of the ingredients

4. Cook in your smoker or indirectly on your BBQ at 120C-140C, you should give it a good four hours. Even more if you are using stewing steak.

5. Taste the chilli after an hour or so to check for seasoning and heat. Better to adjust at this point than just before serving. Add more stock if it starts to dry out and catch

6. We want a rich, thick, glossy, appearance with the meat still in identifiable hunks (unless you are using mince), but give way to the slightest pressure from a spoon so they melt in the mouth.

Serve in a bowl with sour cream, freshly chopped coriander and a sprinkle of finely chopped fresh green chilli.