Ewans Chilli

Discussion in 'UK Smokers' started by ewanm77, Aug 11, 2014.

  1. ewanm77

    ewanm77 Smoke Blower



    • 6 ounces hot turkey Italian sausage ( I use chorizo or sometimes smoked sausage)
    • 2 cups chopped onion
    • 1 cup chopped green bell pepper
    • 8 garlic cloves, minced
    • 1 pound ground sirloin
    • 1 pound cubed sirloin (stewing steak)
    • 2   jalapeño pepper, chopped
    • 2 tablespoons chili powder
    • 2 tablespoons brown sugar
    • 1 tablespoon ground cumin
    • 3 tablespoons tomato paste
    • Big glug of Worchester sauce
    • 1 teaspoon dried oregano
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 teaspoon salt
    • 2 bay leaves
    • 1 1/4 cups Merlot or other fruity red wine ( I go to about the top of the label)
    • 2   cans chopped tomatoes, undrained
    • 2   cans  kidney beans, drained
    • 1 box of passata
    • 1 or 2 whole chillies
    • 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese


    1. Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
    2. Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans ; bring to a boil. Add whole chillis  Cover, reduce heat, and simmer 1 hour, stirring occasionally.( I transfer it to the the slow cooker after that for a few hours but you don't have to) 
    3. Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese
    4.  this makes about 4 take away foil trays full and freezes well
    Last edited: Aug 11, 2014
  2. ewanm77

    ewanm77 Smoke Blower

    Bbq sauce

    1 1/2 cups ketchup

    1/2 cup cider vinegar

    1/2 cup white sugar

    1/2 cup water

    2 tbsp. worstershire sauce

    1 tbsp. chilli powder

    1 tsp cumin

    1/2 tsp cayenne

    whisk everything together in a pot, bring to a low simmer,turn off heat and let cool to room temp, bottle it and put in in the fridge
  3. Hello Ewan.  I didn't see your Missus had over the extension cord, you could have kept that.  Glad you made it home safe.

    Thanks for posting the recipe.  I am sure all who tried it will be making that very soon.  Keep Smokin!


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