A Household Favourite
Who doesn’t like a good Chilli Con Carne? It is one of the favourites in our home. This recipe cooked on the BBQ really adds an additional dimension to this popular dish.
Like all the recipes on this site, it is pretty straightforward and will provide a smokey tasting Chilli Con Carne that has a really good depth of flavour. You can cook up a large batch and then either freeze it or warm up the next day. It seems to increase the smokiness and really does taste great.
I do not use a huge number of ingredients but you can easily adapt it to make it your own. Carrots or Red Peppers would both be a good addition but you can have fun experimenting to get the dish just how you like it.
I own a Weber 57 Gourmet Barbeque System (GBS). The great thing about this BBQ is there is a middle portion of the grill that can be removed and allows a different attachment to be added. It is so versatile and I will be adding a review on the site shortly.
For this recipe, I use the Weber Wok, but you could use a dutch oven or oven proof pan to achieve the same result. I am really impressed with the Weber Wok. Despite the high temperatures it is subject to it great to cook on and always easy to clean up.
Set the BBQ up for an indirect cook and use some wood chunks for added smokiness. I tend to use oak from old whiskey barrels which you can readily get from the Smokewood Shack. They do a great variety of wood chips and wood chunks.
Now you have your BBQ set up it is time to get on with the cooking.
Tip: If you find the Chilli Con Carne too spicy add some lemon juice which will help reduce the heat.
Smokey BBQ Chilli Con Carne
- Prep Time10 min
- Cook Time40 min
- Total Time50 min
For the Chilli Con Carne
- 1 tbsp oil
- 1 onion
- 2 peeled garlic cloves
- 1 tsp mild chilli powder
- 1 tsp smoked paprika (non-smoked is also fine)
- 1 tsp ground cumin
- 500g mince (max 10% fat)
- 1 beef stock cube
- 400g can chopped tomatoes
- 1 tsp sugar
- 2 tbsp tomato puree
- 400g red kidney beans in chilli sauce
- 60g dark chocolate
Finely chop the onion and then heat the oil in your wok / dish on the BBQ. Add the onion and cook for a couple of minutes.
Chop the garlic and using a garlic crusher add to the wok and onion.
Fry the onion and garlic for a further minute and then add all the spices, making sure they are well stirred in. Keep stirring the mix for around 5 minutes.
Next, add the mince and mix it with the onion and spice mixture. You can close the lid of the BBQ at this stage and let the smoke from your wood chunks start to flavour the mixture. Keep checking on the mixture (every 3-5 minutes) to ensure it is not burning.
Once you have browned your mince crumble your stock cube into the mixture and add the chopped tomatoes and sugar. Stir the mixture well to combine the ingredients and then add the tomato puree.
Once everything is mixed together replace the BBQ lid and let the mixture cook for about 10 minutes. Next, add the Red Kidney beans and again mix together with all the ingredients and let it cook for a further 10 minutes.
Finally, add the dark chocolate and stir it in to melt it. Again, let it cook for around 10 minutes before removing the dish from the BBQ.
Serve with rice or over some nachos and cheese.