Reader recipe: BBQ Bacon Cheeseburger Fire Chili Dip
( SERVES 12 )
This is my fav side dish for bbq's. Its extremely spicy but OH so good. I use it like a dip with corn chips, but it's just as good on burger buns like a sloppy joe (just use some sour cream!!!). It gets better the next day too, which is always a good idea. It has a lot of ingredients, but its super easy to make! This has to be made on a charcoal bbq because its fire chili! (the smoke adds a huge flavour profile to this dish) sorry i don't have a photo, but if i win i will make the dish and take one?
|3 cans||Chipotle peppers in Adobe sauce, small cans of peppers, try with only 1 can to reduce the heat as it can be a ringburner!|
|1 whole||Red chilli, chopped finely|
|1 whole||Red capsicum, chopped finely|
|2 whole||Onions, chopped finely|
|6 whole||Garlic cloves, chopped finely|
|2 Tbsp||Ground cumin|
|2 tsp||Coriander, dried|
|4 Tbsp||Mild chili powder, nz chili powder is way stronger than mild chili powder, try 1/4 to 1/2 teaspoon of normal nz chilli powder|
|1 Tbsp||Dried oregano|
|1 tsp||Salt, add more to taste if required|
|2 cans||Tomatoes, diced|
|2 cans||Tomato puree|
|2 cans||Beans, pinto, kidney, or mixed. Pinto is the best but hard to find|
|1.8 kgs||Mince, make into large fat burger patties, season with salt, garlic powder and pepper|
|300 g||Streaky bacon|
|2 Tbsp||Vegetable oil|
|1 large handful||Corn chips, plain|
|2 large handfuls||Grated cheese, can use plastic cheese or cheese slices.|
|1 large handful||Wood chips, use chunks, optional|
- Preheat charcoal BBQ with 2 zone cooking by placing 1 chimney of lit coals on one side of the bbq leaving half the space without coals. You can make this on a gas bbq, stove top and oven but you will miss out on the smokey flavour that is really important to this dish. You can use liquid smoke if you don't have a charcoal bbq.
- Once the BBQ is up to temp (aim for 100-150deg C, but not important) put the bacon and burgers on the indirect side (without the coals). If using add wood chucks to the coals to create smoke. Wood chunks are not 100% required, you will get plenty of smoke flavour from the coals by themselves. (put the lid on the bbq to let the smoke swirl around the meat) flip the burgers once and add the cheese to the patties until melted. remove bacon when fully cooked and burgers from the grill when 1/2 cooked.
- over the coal side, put a medium cast iron pot. add to the pot all the dried herbs and spices and dry fry for 1 min. this will release the oils within the dry spices, but try not to burn them. If you burn them toss and start again as this will ruin the dish.
- add to the pot the oil, garlic and all the veges, sweat off for a few mins till soft.
- add all the canned ingrediants and bring up to temp
- chop the burgers and the bacon into fine bits and add to the pot
- crush the corn chips into the pot and mix. this adds a nice masa flavour to the dish
- cover the pot and cook for about and hour with the bbq lid on
- uncover the pot and cook for about and hour with the bbq lid on
- serve with corn chips as a dip, sour cream.