OTT (or 'Over The Top') chilli done on a Kamado Joe.
Onions, green peppers, jalapeños, tomatoes, pinto beans, adobo paste and stock were added to a dutch oven and set to simmer over a low heat.
I took a seasoned mix of beef and pork mince and formed it into a ~~BRAIN~~ meaty lump then set it on a grate over the chilli. As the lump smoked, any juices dripped down into the pot below.
After a couple of hours smoking, the meat was cooked through and the chilli had reduced nicely.
I broke up the meaty lump and stirred it into the chilli, then gave it another hour, still over a low heat, let the flavours combine and develop.
Probably worth mentioning that the lid of the Kamado Joe was kept shut for the duration, only opening to adjust the set up or take these photos. Otherwise every shot would have looked like this: