Kamado Joe: Whisky Oak Smoked Chilli with Boerewors

Image

What is better than a home made chilli on a cold January day – especially with Boerewors to add a spicy kick ? Whatever the weather my Kamado Joe is perfect for outdoor cooking as you can easily change its set up to use as a hob and then as an outdoor smoker.

Ready your Kamado Joe by removing the heat deflector and getting the temperature to around 350 C.

Place your heat proof dish on the grill, close the lid and wait for the oil to heat up. Open the Kamado (remember to burp it) and gently fry the green onions, bacon, red onions, shallots and chilli.

Image

Push the veg to one side and add the Boerewors and gently brown off.

Image

Push this over to one side of the dish and add the beef mince and brown it off.

Image

Mix all these ingredients together and then add the herbs, spices, tomato purée, red beans and chopped tomatoes along with ½ pint of hot vegetable stock.

Image

Image

Image

Stir well and remove the dish from the Kamado Joe and add your pre-soaked chips to the charcoal, insert the deflector plate on it’s lowest setting and put your chilli (without the lid) back onto the grill. 

Image

Image

Image

The chips should smoke for approx 20 minutes which is just enough to add smokiness to the dish. I’ve used some Whisky Oak, it is a strong woody flavour and adds a lovely deep smoky flavour.

Image

Once the chips have stopped smoking put the lid onto the chilli, drop the temperature to about 150C and leave for 3-4 hours to gently simmer. I made some Wood Fired Cornbread to go with my Chilli which I highly recommend as a great compliment to any chilli.

Image

Recipe :

2 red onion –  finely sliced
small handful of finely chopped coriander
2 tbsp olive oil
1lb of lean beef mince
3 garlic cloves, finely chopped or puréed
2 tsp ground cumin
1 red pepper, charred and peeled slicedImage
1 large spoon brown sugar
1 tsp NOMU African heat
300g Boerewors meat
2 tsp hot chilli powder
3 tbsp tomato purée
2 cans chopped tomatoes
½ pint hot vegetable stock
1 can of red kidney beans –  rinsed and drained
8 rashers of smoked streaky bacon –  finely chopped
3 spring onions –  finely chopped
3 shallot – s finely chopped
1 tbsp hot paprika
salt and freshly ground black pepper

Enjoy.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s