Whisky Oak Smoked Chilli with Boerewors

What is better than a home made chilli on a cold January day – especially with Boerewors to add a spicy kick ? Using a Kamado Ceramic Barbecue gives you the versatility of cooking all year round and in most weathers.

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I set my barbecue to around 350 C and prepared all the ingredients in the dish and then set my barbecue up for indirect cooking and left my chilli for a 3-4 hour slow cook at 150C.

 

 

I heavily smoked this with whisky ask chips too – just to add another layer of flavour. A perfect dish for a cold winter’s day.039

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