BBQ62/17: Hillbilly Chilli

BBQ62/17: Hillbilly Chilli:

Hillbilly Chilli: As with previous cooks when the smoker is on I am trying to cook a few other things to make use of the free space and heat! I am also running the freezer down at the moment and had some braising steak from Farmison to use up. I spotted this recipe in the Grillstock book when I was reading the recipe for the Memphis-style ribs. Although this recipe says to use leftover brisket it does say you can use stewing steak as well.

This recipe is from the Grillstock cook book – You can buy the book by clicking the link below:

I melted some butter into a pan. I had some butter left which I had smoked previously so I used that to add a bit more of a smoky taste to the chilli! I added chopped onions and garlic to the mix and cooked them for about 5 minutes.

I poured this mix out of the pan then browned the braising steak for 5 minutes before adding the onions and garlic back into the pan. I added in 4 tablespoons of Chilli Seasoning (cumin, chipotle chilli, chilli flakes, cocoa powder, light soft brown sugar, smoked salt, ground coriander, oregano, paprika, smoked paprika, ground black pepper and ground cinnamon) – This mix smelt fantastic, I will make this again for fajitas I think!

Tomato puree and 2 tins of tomatoes went in (I use whole tomatoes not chopped for this reason) along with some whisky (no bourbon in stock but plenty of whisky!), treacle, kidney beans and 500ml of beef stock. The colour at this point was fantastic and it smelt great!

I put it in the smoker for 6 hours with the lid off so the oak and cherry smoke from the rib cook would hit the pan:


It looks a bit crazy but it hadn’t been stirred for 6 hours! The colours were great and it smelt really, really good. I had a quick taste and the meat needed longer so I put the lid on and put it back in for a couple of hours longer.

When I checked it again the meat was much softer so I added some sour cream: 


Looks a bit better after it has been stirred!


This next photo is off my phone so it’s not great:


I have cooked a lot of chilli recipes over the years and I have to say this was one of my favourites taste wise. I am looking forward to cooking it again when I have some leftover brisket.

Overall a very simple cook resulting in a great tasting meal with plenty of leftovers in the freezer! 

The Book:

This recipe is from the Grillstock cook book – You can buy the book by clicking the link below:





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