UNAGED - Full/Half Beef Chuck

BBQ OTT Chilli Con Carne

This smokey zesty meaty chilli dish is the most morish morish-ness ever

Enjoy this OTT version of the famous North Mexican Chili con carne that was introduced to America by the “Chili Queens,” women who served food in San Antonio's Military Plaza as early as the 1860s.

Ingredients

Meat:

• 1kg Cubed Beef Chuck (Beef Cheeks work really well for this too)

Ingredients:

• 2 tbsp olive oil

• 2 red onion, chopped

• 4 cloves garlic, crushed

• 1 red pepper, chopped

• 600g canned chopped tomatoes

• 200g red kidney beans

• 1 red chilli, chopped

• ½ tbsp dried chipotle chilli flakes

• 1.5 tbsp cayenne pepper

• 1.5 tbsp ground cumin

• ½ tbsp black pepper

• 1 tbsp sweet paprika

• 1 cinnamon stick

• 2 tbsp sugar

• 1 litre beef stock

• 75g of 70% dark chocolate broken into pieces

• 1 bunch coriander, chopped

• 1 lime

• Salt to taste

Method

1. You’ll need to set up your BBQ to accommodate a low rack for a pot, or Dutch oven, and an upper rack (above the pot) for smoking your beef.

2. Preheat the BBQ and dial the heat to around 200c.

3. Rub the beef with a little oil and salt, and place over the grills / above your pot cast iron

   pot.

4. In the pot mix the oil, onion, garlic, peppers and allow to collect the beef cooking

   fats/juices for approximately 45 mins, stirring occasionally.

5. Add the remaining ingredients and stir before adding the beef to the pot.

6. Place a lid over the pot, return to the top of the grill grates and allow to slow cook until

   tender and rich

7. Remove from the heat and stir in the dark pieces

8. Serve with rice and finish with chopped coriander and a generous squeeze of fresh lime.