BBQ Setup
Indirect zone at between 100c to 120c for smoking
Direct zone at around 150c for stewing

BBQ Kit
Dutch oven or large saucepan – Find out more here
Wood chips or chunks for charcoal
Smoker box for gas

Instructions – Chilli

• set your BBQ up to cook low and slow, around 100c to 120c
• cut any large sinew or fat from the shin, then cut into fist sized cubes
• get the smoke going on your BBQ (we used one small chunk of oak and one small chunk of cherry wood)
• put the beef on the BBQ over INDIRECT HEAT and smoke it until it is a beautiful dark mahogany colour (we smoked ours for 2 hours at 110c)
• you may need to add 1 or 2 more wood chunks, or add more soaked woodchips to the gas smoker box as you go along
• mix the dry spices in a small bowl, add the coffee, and stir well – this will smell like chilli before you’ve even done anything – great flavours!
• when the beef is smoked to your liking, remove it from the BBQ and put it aside to cool a little
• when cool enough to manage, cut the smoked beef into smaller cubes – you want these to be around 1/3 to 1/2 inch squared, but you can choose to go smaller or bigger depending on your preference
• place your Dutch oven or pan over DIRECT HEAT at around 150c and add 2 tbsp of oil to the pan
• add the chopped onion and garlic and cook for 5 minutes or so
• add the chopped sweet pointed red peppers and cook for another 5 minutes or so
• add the tomato purée, the spice paste and cook for another 5 minutes or so
• add the chopped, smoked beef shin and stir everything thoroughly to ensure it is fully coated with the spice paste, onion, garlic, and tomato puree
• add the beer, give it a good mix, and cook for another 5 minutes or so (make sure the mixture is simmering)
• add the stock, kidney beans, black-eyed beans, the fresh red and green chillies and give it another good mix
• let the chilli come up to a simmer with the Dutch oven lid off but the BBQ lid on and check it every 30 minutes or so – adding water if the sauce becomes too dry (you can use the water from the beans)
after an hour or so move the pan to INDIRECT HEAT and cook the chilli until the beef is falling apart with no resistance – this will take several hours – if you’re in doubt, just try a mouthful and you’ll know it’s ready according to your own tastes
• just before serving, mix in the chopped coriander or parsley, the zest and juice of two limes, then taste your chilli and salt to taste
• remove from the heat and allow to rest for anything from 10 minutes to half an hour, ensuring the lid is kept on
• serve with rice, or in our case on top of a bed of crispy nachos, garnished with a spoonful of the Zhoug Sauce – the nachos function as spoons for the chilli

Top Tip
when the beef is smoked, you can make everything else in a saucepan on your hob, if easier

Instructions – Zhoug
• put all the ingredients apart from the oil and lemon juice into a small food processor and blitz until a coarse paste has been made
• add the lemon zest and juice, half the oil and blitz again
• add more olive oil until you get the consistency of the sauce that you like
• the sauce can be kept in the fridge in an airtight container for up to 7 days

Top Tip
Zhoug is great as a dip for crudites, for making Zhoug Yoghurt, on falafels, in wraps and soups, and lots of other recipes

Note
We are mixing Mexican and Middle Eastern Food here – but you can trust that the flavours work beautifully together!