How to make beef chilli 🔥 Kamado Joe Recipes on a Classic 3 🔥

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese is often cheaper.

Cook chuck beef on the kamado for about 2 hours until it has a smoky flavor.

Remove the chuck beef from the kamado and set it aside.

Prepare the cooking pot on the kamado using the star system for direct heat.

Add rapeseed oil to the pot and heat until hot.

Add chopped onions and a pinch of salt; sweat the onions down.

Add fennel seeds to the onions and continue to sweat them.

Stir in minced garlic and a piece of cinnamon bark; mix well.

Add three dried chilies and chipotle flakes for spice.

Incorporate plum tomatoes into the mixture.

Pour in red wine vinegar, dried coriander, smoked paprika, tomato puree, and cocoa powder; mix everything together.

Add two tins of kidney beans and a pinch of salt; stir to combine.

Pour in a pint of beef stock to the pot.

Return the cooked chuck beef to the pot, placing it in the center.

Cover the pot and let it cook for about 3 hours at 150°C.

Check the temperature of the beef; it should reach around 97°C to fall apart.

After about an hour, check the chili and ensure it is bubbling nicely.

Prepare hasselback potatoes by slicing them without cutting all the way through, using a spoon to guide the cuts.

Coat the potatoes with flavored rapeseed oil and salt, then place them on the lid of the cooking pot to roast.

After another hour, check the hasselback potatoes; they should be done and have a crust on top.

Remove the pot from the heat and check the beef; it should be tender enough to pull apart.

Shred the beef into the chili mixture, mixing it well to incorporate the flavors.

Serve the chili topped with sour cream and fresh coriander alongside the hasselback potatoes.

Cooking Techniques

Equipment Needed

Spice Level: