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.
