OVERVIEW
Three kinds of smoked and slow-cooked meat, along with the flavour-intensifying properties of coffee and chocolate, take this rich and satisfying chilli to a level that's miles beyond anything you'll have tasted before. Made better by the EGG, as always.
SMOKE THE MEAT
Mix together the dry spices, salt and sugar and rub into the meat.
Soak a handful of Hickory Premium Woodchips – they can sit in water for anything from 20 minutes to overnight.
Load and light your EGG. Once the coals are good and hot, throw in the pre-soaked woodchips, then set up your EGG for indirect cooking. If you’re using the Dual Zone System, install the Dual Zone Basket with 2 x Half Moon Ceramic Deflectors at the lower level and 2 x Half Moon Stainless Steel Grids at the upper level. If you’re using the ConvEGGtor, install it in a legs-up position topped with the Stainless Steel Grid.The target temperature is 150˚C,
Smoke all the meats and chillies for 1 hour, then cut the meat into chunks and finely chop the chillies.
PREPARE THE BASE
Switch to a direct setup by removing the Ceramic Deflectors or ConvEGGtor. Bring the EGG up to 200˚C.
Fry the chillies, onions and garlic in a Cast Iron Dutch Oven on the grid. Add the meats, chocolate and coffee and cover everything with cold water.
SLOW COOK THE CHILLI
Switch back to an indirect setup by reinstalling the Ceramic Deflectors or ConvEGGtor. Bring the EGG down to 110˚C.
Cook the chilli for 6 hours until the meat is falling apart. If it looks dry at any stage, add a splash more water. Add the beans 4 hours in.
Pull out the bones and serve with some rice or nachos, as well fresh coriander, pickled red onions and chillis scattered over the top.
