Step 1

Dice the garlic cloves, cut the onion into small cubes, cut the bell pepper into medium cubes, cut 1 jalapeno into small pieces (optional) and cut 1 kg of tomatoes into small cubes. The jalapeno is optional, because it makes the dish a whole lot spicier. You can possibly ease down the spiciness with sour cream, but think beforehand how spicy you want to make the chili.

Then heat the cast iron pan with a dash of olive oil on the stove. Brown the garlic and then add the onions. Stir until the onions are translucent and then add the peppers and the tomatoes. Stir again and let it cook for 1 minute. Then add 1 can of peeled tomatoes, 1 can of tomato paste and the beef broth. Heat until slightly boiling. Finally add the spices as in the ingredients photo above. Stir well. Turn off the stove, the pan will now go on the BBQ.

Step 2

Put 1 kg of ground beef in an oven dish. We use ground beef because it is much leaner than a mix with ground pork. Mixed ground beef and pork makes the chili much fatter. Sprinkle 2 tablespoons of rub over the ground beef and mix well. When the rub is spread through the ground beef, make 1 large ball. Multiple balls is also an option, more smoke and thus more BBQ flavor will come into the ground beef. This is a personal choice.

Step 3

Heat the BBQ to 140 degrees indirect. Add some smoke wood, preferably Hickory. If you think this is too strong, apple wood or cherry wood is also fine. Place the plate setter / conveggtor and place the pan with chili exactly in the middle. On American forums we regularly read that they put a snake or a ball of aluminum foil under the pan. The heat is then no longer directly from the plate setter and that ensures that the chili does not burn or stick in the pan. We have not experienced any burning before, so we will leave this to you. Place the grid on the pan and the ball of ground beef exactly in the middle of the pan. Close the lid.

Step 4

After about 2 hours of smoking the ball will have a core temperature of 70 degrees. Check this with a core thermometer. Break the ball into small pieces in the (cleaned) oven dish and add it to the chili together with 2 cans of kidney beans (or 1 can if you do not particularly like kidney beans) and 1 can of corn.

Step 5

Let it simmer for about 45 minutes at 140 degrees until the beans and corn are cooked. You can stir every 20 minutes. Serve with grated cheese and possibly sour cream if you think the chili is too spicy. Enjoy your chili from the BBQ!