Mesquite Smoked Chili

Holy shit! This is the finest chili I've ever made, and it's real easy to do. This is a low and slow recipe (3 hours) so you'll need to be using good quality briquettes and a starter to make sure you get enough heat to do the job. Here's the recipe:

Ingredients
450g Minced Steak
2 x Onions (finely chopped)
1 x Bell Pepper (finely chopped)
100g baby carrots (par boiled)

5 x tsp Hot Smoked Paprika
1 x Whole Mulato Chili (finely chopped)
1 x tbs Dried Chopped Ancho Chili
1 x tsp Dried Tarragon
1 x tsp Dried Coriander
1 x tsp Sea Salt
1 x tsp Freshly ground Black Pepper
1 x tsp 85% Dark Chocolate (finely chopped)

1 x Tin/Can of Kidney Beans (drained)
1 x Tin/Can Chopped Tomatoes

1 x Cup of warm-soaked Mesquite chips (or hickory)
(Serves 2)

Method
Heat the oil up in the pan on the direct heat. Add the onions, bell pepper, paprika, mulato, ancho, tarragon, coriander and salt. Cook and stir well until the peppers are soft. Add the meat, mix well and put the mesquite on the coals. Close the lid and smoke the bastard for about 10/15 minutes. Give it a good stir as the smoke dies down, and simmer for another 20 minutes.

Move the pan over to the indirect and add the carrots, chocolate, black pepper, tomatoes and kidney beans, and stir well. Bang the lid on the pan and cook the bastard for 3/4 hours, giving it a good stir every 45 minutes.

After the 3 hours are up, let it rest for 10 minutes then scoop the bastard into the bowl get eaten'!

Ready to rock.

Mesquite.

It MUST be finely chopped to help with the texture later on.


Add the wood and get smokin'.

Smoke that meat for around 15 minutes, or for as long as you want.

30 mins in. Looking good.

Add the carrots, tomatoes and beans and give it a good stir.


Lid on.

Barbecue Blue.

Nearly there.

Just about done. Serve it up.

You smell that!

Whoowee!

Real good!