Long time readers will remember the old list of ingredients for my chilli – this updated version simplifies things (a little) and is still an absolute showstopper. This is, more or less, the recipe from the incredible Grillstock cookbook, one revelation from this recipe is the idea of making the ‘chilli seasoning’. This is essentially all the herbs and spices you need, but premixed in quantity, the mix details are posted separately here.

I only ever cook this on the BBQ these days with briquettes and plenty of wood chips. The extra smokey edge is 100% worth the effort.

Still gonna need 3-6 hours of cooking, so make it a day in advance if you can. This lot will feed 2 of you for 3 or 4 days…

Hillbilly Chilli

One revelation from this recipe is the idea of making the 'chilli seasoning'. This is essentially all the herbs and spices you need, but premixed in quantity.

Prep Time 30

Cook Time 6

Total Time 6 30

Equipment

1 Large hob and BBQ friendly pot
1 Smoke producing BBQ

Ingredients

500 g Minced beef
500 g Diced beef (such as shin or brisket)
100 g Bacon or lardons
2 medium Onions
1 stick Celery
6 bulbs Garlic
4 tbsp FCB Chilli Seasoning
2 tins Chopped tomatoes
6 tbsp Black treacle
1 tin Kidney beans
1 Red pepper
1 Green pepper (optional, but bulks out the amount)
2 Red chillis
500 ml Beef stock
1 splash Booze full flavoured beer/stout, or bourbon

Instructions

We’re going to cook this on the hob then transfer to the oven or BBQ, so find a big pan capable of both.
Chop the onion and garlic and put it on a low heat with some oil and a large knob of butter. Pop the lid on and sweat the onions for about 10 minutes stirring occasionally.
Chop the celery very finely and add to the pan, we want it's flavour but we don't really want to be able to identify lumps of celery in the end.
hop the steak into small cubes or strips, don't go too small or you will lose them amongst the mince.
In a separate pan, on a high heat, flash fry the diced steak for just long enough to brown it. You can drain any liquid back into the onions. Fry the bacon too if you are using it until it's bordering on crispy. Set to one side.
After a minute or so add the mince to the pan. When it starts to brown season heavily with salt and freshly ground black pepper and add the chilli seasoning.
Add the beef and bacon to the mix, give it a stir and add the tins of chopped tomatoes, the puree and the chopped peppers and half the fresh chilli.
Stir this up then bring almost to the boil, turn down the heat and add the treacle, beans and stock.
Set the BBQ to around 250-300f (or oven to 130c) and transfer the open pot. Give it an hour before coming back and tasting it – you should get a clearer idea if it's hot enough for you at this point. If not add the rest of the fresh chilli.
Adjust to taste with more salt/pepper/chilli seasoning mix as required – a good chilli needs more than an average amount of salt and flavour to draw out its potential.
It will be watery to begin with, so cook uncovered for the first 3 hours and apply the smoke during this time. If you want it more smokey fine, keep the lid off and the wood flowing.
Check every 30-45 minutes, the smoke will blacken the top, but just stir this in. Crack open the beer and add as required to maintain a lovely deep, thick and gloopy texture. See note below about when it's done, you'll know when!
When ready stir in a shot or two of bourbon (this is really the only way to keep the flavour, adding it while it's cooking is just a waste of good booze) then pop the lid on and let it rest while you get some rice on the go.
THE way to serve this is with a little plain rice, a sprinkle of cheese, a handful of tortillas and a dollop of sour cream all garnished with some fresh coriander.

Notes

When is it Done?

You may be thinking “Frank, 6 hours seems a bit excessive!”, but trust me, something magical happens to this on the BBQ at the 5-6 hour mark. At this point it goes from a fairly runny, reddish “normal” looking chilli, to this incredible dark, gnarly, shiny, viscous pot of joy.

For some reason this transformation always happens this late, and comes on in half hour or so – THAT is when it’s ready and not before!

Course: Main

Cuisine: BBQ, Weekender

Keyword: beef, chilli