BBQ Barons Chilli

This is our recipe that we cooked at the 2015 UK Chilli Cook Off.

The ox cheeks and bone marrow both have big, rich flavours, and give the chilli a real depth.

The wonderful thing about chilli is that you can temper each element of the dish to your preference or to what you have in the house. So there’s no harm in experimenting with the quantity of some the ingredients that we’ve chosen.

Also, we love creating dishes with leftovers, and chilli is always top of the list. Its a fantastic way to use up some of that smoked brisket!

Ingredients

  • 2 tablespoons vegetable oil
  • 2 onions  finely chopped
  • ½ celery stalk finely chopped
  • 2 garlic cloves finely chopped
  • 3 tablespoons high quality American-style chilli powder (we use our own “Magnificent 7” blend, with ancho, pasilla, guajillo, chipotle morita, chipotle meco, chile de arbol and green jalapeño)
  • 200g beef chuck steak diced
  • 200g smoked beef brisket point
  • 2 smoked Mexican chorizo, sliced into chunks  (see our recipe on the homepage)
  • 1 ox cheek chopped into chunks
  • 150g home cured smoked streaky bacon (chopped)
  • 2 lengths bone marrow, scraped out and chopped
  • 2 tins plum tomatoes
  • 2 tablespoons tomato puree
  • 1 tablespoon tomato powder
  • 2 roasted red peppers
  • 1 tablespoon cocoa powder
  • 2 tins of beans (We like a mixture of pinto & black beans)
  • 2 tablespoons chipotle paste
  • 2 tablespoons umami paste
  • ½ pint rich beef stock
  • 1 tablespoon Mexican oregano
  • 1 fresh habanero, chopped
  • 1 jalapeño pepper chopped
  • Juice of one lime
  • Handful of fresh coriander (chopped)

Method

Fry the onions, celery and garlic in the oil.

Add the chuck steak, ox cheek and bacon and brown evenly (Do this in batches if necessary).

Add the chilli powder and fry for about a minute, before adding the tomatoes, tomato paste, tomato powder, peppers, cocoa powder, chipotle powder, umami paste, stock and oregano.

Simmer for two hours, then add the chunks of smoked brisket, slices of smoked chorizo, bone marrow and the beans

Simmer for a further hour until the brisket is tender.

Squeeze in the lime juice, and stir in the fresh habanero and jalapeño.

Garnish with fresh coriander and serve.

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