Over the Top Chili on the Kamado (BBQ)

Introduce

Chef :

Eddie Parker

Over the Top Chili on the Kamado (BBQ)

A chili cooked on the BBQ - originally from https://www.youtube.com/watch?v=PDFI2VJ6VMM

Ingredient

2 lb

Cooking instructions

* Step 1

1 hour before you want to cook, chop the veggies into 1/4" pieces, and integrate the rub into the ground meat and shape it into a ball. Put the ball in saran wrap tightly and keep it in the fridge (to help it keep it's shape on the BBQ later)

* Step 2

Setup your BBQ and get the temperature to 120-135C (250-270F) : don't forget smoking wood (cherry, etc). Setup your cast iron pot above the coals and let it warm up with your BBQ.

* Step 3

When target temperature is reached, put in your onions and let them sweat for two minutes while stirring occasionally. Add in the peppers, garlic, and chilis and stir occasionally.

* Step 4

Incorporate your tomatoes, black beans and brown beans, and allow it to come to a simmer.

* Step 5

After about 5 minutes add in the wine and stir. Then add the top grates to your BBQ, put your ground meat ontop and cook until 60 degrees Celcius (140F). ~2 hours.

* Step 6

Once the beef has reached the appropriate temperature, remove the beef and the grill, stir up the chili and break up the beef, adding it to your chili in the pot. Close the lid and reduce the temperature. Cook for another two hours to let it thicken up and then serve.

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