How To Cook Chilli Con Carne In The Weber Gourmet Barbecue System (GBS) Wok Accessory
Delicious chilli, risottos and stir fries from the Weber wok
This video, featuring Richard Holden the Gourmet BBQ chef, shows you how to cook Chilli con carne in the wok which is part of the Weber Gourmet Barbecue System (GBS) range. This system features a grate with a removable circular inner grate into which the Wok fits. Other accessories include a Dutch Oven, griddle, waffle/sandwich maker, pizza stone, sear grate and a poultry roaster. The GBS comes as standard on some of the models in the Summit, Spirit and Genesis ranges and you can also buy it separately to fit the larger charcoal models.
First of all you need to pre-heat the wok and cook the beef mince to caramelise the outside. The beef was sourced from award-winning Stuart Higginson's butcher from Grange over Sands. Make sure you keep the beef moving to prevent it sticking to the wok, once it’s stuck it will start burning and taint the finished dish. Always use wooden utensils so that you don’t scratch the wok surface. Once the beef is nicely coloured remove it, add a little more oil and cook off the onions, garlic and chillies. Once these have softened, make a well in the base of the wok and add the dried spices, brown sugar and Worcester sauce, cook these to release their aroma. Once these have cooked off add the cooked mince, stout, tinned tomatoes and kidney beans. To add richness and depth to the dish add 4 squares of good quality dark chocolate.
Let this all simmer away until it has reached the consistency you like your chilli, we have let it reduce quite a lot until it is thick and glossy. All that’s left is to serve it with come crackers or rice.
If you have any questions about this dish or anything else BBQ related just call in to The Barbecue Shop located within our main store here at Ambleside. Otherwise get in touch via the comments box at the end of any blog article or through facebook or twitter.
- 1kg minced beef
- 2 medium onions, finely chopped
- 2 chilli peppers, finely chopped
- 4 garlic cloves, pureed
- teasp each paprika, chilli powder, cumin, dried oregano
- tbsp soft brown sugar
- 3- 4 tbsp Lea & Perrins Worcester sauce
- 2 tins chopped tomatoes
- 1 bottle stout
- 1 tin kidney beans
- 4 squares good quality dark chocolate
- rapeseed oil
- salt and ground black pepper
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