British BBQ Society Forums

Hi Guys

I spent most of the day yesterday roasting and grinding chillies, then slicing brisket, just for a bowl of red.
Chili and BBQ kind of go hand in hand and I just wondered if anyone on here makes chili?

All the best,

Lee

I know quite a few of us make chilli as a way to use up our practice meat and the smoked meat goes great with it.

Swindon_Ed wrote:I know quite a few of us make chilli as a way to use up our practice meat and the smoked meat goes great with it.

Now that's a good idea I wish I'd had

Lee

My personal favourite is to smoke a chuck roast before slicing up and cooking my chilli as normal.

Boom - Had chili last night, left over brisket, burnt ends, pulled pork, red and black beans, red peppers, onions, diced carrots, left over tatties from a potatoe bake, a can of tomatoes, tomato paste, garlic, ginger, beef stock, for heat was a mix of homemade red chilli oil, blackend chilli's (seared in a pan), Encona Hot pepper sauce and 1 scotch bonnet. Into the slow cooker for 10 hours - boom - dinner is served.

Wow sounds a good, if noisy recipe

keith157 wrote:Wow sounds a good, if noisy recipe

Love, love love chilli! Havent worked up to using BBQ'd beef yet, still learning the trade

I usually toast then recostitute ancho, mulato and pasilla chillis before blending into a paste. Fry the meat, add the soaking water from the chillis then the paste. Heat comes courtesy of ground chipotle meco and sometimes (if the other half isnt invited to the party) ground habanero. Throw in beans and peppers and its off to the slow cooker till i'm too hungry to wait!

Working my way up to BBQ'd brisket - cant wait to use it in nice bowl of red!!

I've made a fair few chillies using leftovers from smoked pork shoulders. My 2 food passions are BBQ and Mexican/Southwestern cuisine so I'm pretty proficient.

The biggest challenges to making the authentic dishes are finding tomatillos for chile verde and sourcing the right fresh and dried chillies. I've grown my own tomatillos and chiles for a few years, even smoking my own chipotle. This year I am taking it a step further - I've got 200 chile plants being grown for me by a local charity. the crop iwill be way beyond my personal consumption levels but I've been experimenting with chile vodkas and I'm hoping to produce a limited edition to sell in the run up to Xmas.

I recently got a copy of the 'Bowl Of Red' book and I've recreated a few of the dishes in it. The purist bowl of red is similar to carne con chile colorado.

we eat loads of the red stuff try adding a sliced apple and some dark bitter chocolate for that mexican twistif we are haveing freinds round we cookit either in the dutch oven or in the clay pot that sits on the top of my chimanea