Kamado Joe: 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 ? 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.
Push the veg to one side and add the Boerewors and gently brown off.
Push this over to one side of the dish and add the beef mince and brown it off.
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.
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.
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.
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.
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 sliced
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