What you need

• 1.5kg beef mince, ideally 15–20% fat
• 3 tbsp Smokey Rebel SPG
• Beef tallow, bacon grease or cooking oil
• 1 large sweet or red onion, diced
• 1 green bell pepper, diced
• ½–1 jalapeño, diced (optional)
• 2 tbsp tomato purée
• 8 tbsp Smokey Rebel Texas Red
• 1 × 400g tin chopped tomatoes
• 500ml low-sodium beef stock
• 1 × 330ml can or bottle of beer, at room temperature

To finish

• Diced sweet or red onion
• Fresh coriander

Method

1. Set up the cooker. Prepare your kamado or BBQ for indirect cooking at 130–140°C. Add your chosen smoking wood and make sure you have enough space for a heavy pot below and the beef above it.
2. Build the chilli base. Heat a little beef tallow, bacon grease or cooking oil in a large Dutch oven or cast-iron pot. Add the onion, green pepper and jalapeño, if using, and cook until softened. Stir in the tomato purée and 8 tbsp Texas Red, then cook briefly until fragrant.
3. Add the liquids. Stir in the chopped tomatoes, room-temperature beer and beef stock. Mix well and bring the chilli base to a gentle simmer before moving the uncovered pot onto the BBQ.
4. Build the beef. Shape the 1.5kg mince into a compact mound or thick loaf. Season all over with 3 tbsp SPG, which is 1 tbsp for every 500g of beef.
5. Go over the top. Position the chilli pot underneath the beef, then place the beef on the rack directly above it. Close the lid and let it smoke at 130–140°C. The beef will cook while its rendered fat and juices drip into the chilli below.
6. Cook until the beef is ready to break up. Keep an eye on the chilli and stir it if needed. When the beef has cooked through and reached at least 75°C in the centre, carefully move it into the chilli pot.
7. Break it down. Use a sturdy spoon or spatula to break the smoked beef into chunks, then stir it thoroughly through the Texas Red base.
8. Finish low and slow. Leave the chilli uncovered for another 45–60 minutes, stirring occasionally, until it has reduced to a thick, rich consistency and the beef has fully taken on the sauce.
9. Serve. Spoon into bowls and finish with diced sweet or red onion and fresh coriander.