Chilli Con Carne

Chilli Con Carne:

A real winter warmer, in more ways than one, as this dish packs a punch!

Ideal for the hob or the BGE BBQ!


Chilli Con Carne

Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 4


  • 1 large onion chopped
  • 300 g diced beef casserole steak
  • 200 g venison steak diced optional
  • 50 g bacon chopped
  • ½ tbsp extra hot chilli powder
  • 2 tsp ground cumin
  • 2 tsp oregano
  • 1 tsp paprika
  • ½ tsp ground black pepper
  • 220 ml lager
  • 10 g dark chocolate >80% cocoa solids
  • 1 tin of good quality chopped tomatoes
  • 1 tbsp sun-dried tomato purée
  • 1 can kidney or haricot beans optional


  1. Set up the BGE indirect at 176 deg C (350 deg F). If cooking indoors, cook on the hob. 

  2. Soften the sliced onion in a pan or Dutch oven with a small amount oil, then brown the beef, venison and bacon (if not using venison, replace it with an extra 200g of beef). 

  3. Add the spices and stir into the meat, cook them for 1 - 2 minutes. 

  4. Add the lager and the tomatoes. Stir and heat until boiling and then add the rinsed and drained beans (if using). Next add the sun-dried tomato paste and stir well. 

  5. Taste the sauce and season if necessary. 

  6. Transfer to the BGE and smoke over hickory for an hour (skip this step if cooking on the hob). Stir every 15 minutes and put a little water in, if necessary, to avoid the chilli drying out. 

  7. Place the lid on the Dutch oven and cook low and slow for another 3 - 4 hours, checking every 30 minutes and topping up with water if it starts to dry out. 

  8. Just before serving, stir in the chocolate then serve with steamed rice and a dollop of natural yoghurt on top. 






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