This recipe will bring a rich authentic flavour to your Chilli Con Carne with plenty of heat. Cocoa or chocolate is used in many savoury dishes and you will be surprised how this enhances the dish. We add cocoa powder to this Spice Rub to give a deep rich flavour and colour. We have made a chilli con carne here, but this dry rub can also be useed on slow cooked meat, tamales, taco's and meat for the BBQ. Perfect on beef shorts ribs too.
You can use as much or as little of our Cocoa Spice Rub as you want to get the right taste and heat level you prefer.
Everyone has their own version of a bolognese sauce so start with this. We fry off beef mince in a pan until brown, drain the fat and add the chopped veg; onion, celery, carrot, parsnip, red pepper and mushrooms. We like to add a lot of veg as this literally disappears into the sauce, bulks it out with fibre, and is a great way of getting part of your 5 a day. Fry for a few minutes then add the tinned tomatoes, tomato puree, oregano and the red wine (optional)
Simmer for as long as needed, a good hour if you have the time. The longer the better. So your bolognese sauce is nice and thick and reduced down.
Don't eat red meat?
Not a problem, just swap beef mince for turkey or chicken mince or make a mixed bean chilli instread. Pack it out with lots of veggies. You could even use Quorn. Use Smokey Cocoa Dry Rub like usual to make Chili con Quorn.
500g beef mince
2 tinned tomatoes
1 can of kidney beans
1 onion, peeled and finely diced
2 carrots, grated
1 red pepper, chopped
4 mushrooms, chopped
1 large parsnip, peeled and grated
1 celery stick, finely chopped
2 tbsp tomato puree
1 tsp oregano
Salt and pepper to taste
150ml red wine
You probably only need to add a tablespoon (approx. 20g) of our Smokey Cocoa Chilli Con Carne Spice Rub at first. This is very much to taste, so try it and if it needs more just add a bit more until you get the desired heat level.
Add a tin of washed and drained kidney beans and simmer for a further 20 minutes until the beans are soft. From time to time we like to have our Chilli old school, served with rice, garlic bread and some cooling yoghurt. But there are lots of other options on how to have your Chilli. If you make extra the leftovers are never dull. The list is endless of what you can do with Chilli.
Love your leftovers!
Why not make a great big batch of Chilli when you have the time; it freezers really well and is so versatile for a quick, easy midweek meal. Chilli is fabulous topped on cheesy nachos, or hot dogs, (aka Sloppy Joes) or large sweet potato wedges, or even topped on jacket potatoes. Mix into cooked pasta, for a quick pasta dish. Or serve alongside Smokey's Salty Fries.
Makes 4 Sloppy Joes
300g of Chilli Con Carne,
made as above
4 Hot dog Bread Buns
4 Jumbo hot dog sausages
75g grated chedder
Pickled jalapeno slices
4-8 tsp nacho cheese dip
We like hot dogs, we have had a fair few in our time. But once you have had a Sloppy Joe Hot dog, and a homemade one at that, the humble hot dog is never quite the same again.
So inorder to recreate this. Assuming you have your Chilli already made as per the instructions above, so if this is the day after; take a small portion (around 250-300 grams, depending on how many you are feeding) and place in a sauce pan to heat though. You want it bubbling.
Warm the hot dog sausages as per the instructions on the pack, we use the microwave for this usually, its easiest. Place a slit in the bread bun on the top, running all the way down and once hot enough, place the sausage into the bun. Cover with grated cheese. Top with the Chilli Con Carne, usually 4-5 tablespoons per dog will do it, covering the sausage. Add more chedder if required and then finish with a few drops of nacho cheese dips and jalapeno slices, completely optional. This is great on its own; 1 or 2 Joes per person, or serve alongside some Smokey's Fries.
Chicken wings are the ultimate comfort finger food, and while they are a little on the naughty side, this particular recipe makes them quite devilish. Using the butter like this makes a lovely rich sauce, that is to die for.
There are two cooking stages to these wings. Coating and deep frying to get them cooked. Then shallow frying to coat them again in the wet sauce for extra heat and moisture. Its well worth doing the two stages like this.
Begin by preparing your wings. We usually cut off the tip and disgard. Then cut the mini drum stick from the flat. For 1 kg of prepared wings sprinkle over 25g of our Piri Piri Spice Rub and 2 tablespoons of olive oil and mix through the raw wings.
1kg chicken wings, washed
2 tbsp olive oil
2 litres of sunflower oil for frying
25g plain flour
Little Tip: If you dont want your wings as hot and spicy as this, then you can replace the final step, and instead of using the Scotch Bonnet Hot Sauce, try our Carolina BBQ Sauce instead, to create a more tangy and sweet flavour with less heat.
Place the drained wings on kitchen paper to absorb any excess oil.
Next in either a wok or frying pan melt 50g of butter and add a couple of tablespoons of our Scotch Bonnet Hot Sauce and stir in. The more you use, the more heat you get. Let this melt, but not burn. Toss the already cooked wings in the mixture until nicely coated and serve right away with blue cheese dip, 'pimped up' coleslaw, rocket and buttered corn on the cob, yes sorry more butter. Tell yourself that tomorrow you are going to the gym, so its all okay.
In another bowl mix 50g of flour (We use 50% plain & 50% cornflour) and another 10g of the Piri Piri Spice Rub. Coat the wings in the flour mixture. Deep fry the wings at 190 degrees for around 10 minutes or until golden brown.
The humble meatloaf is completely underrated, and we feel it is simply not celebrated enough. Its cheap and easy, feeds the whole family, and is even better cold the next day. Try it for breakfast with eggs, or cut thin in a grilled sandwich. Its also great served with a Sunday roast as an alternative to your usual stuffing. For this meatloaf we used all pork mince, but you could use beef, or turkey mince or half and half. The ketchup and cheese topping gives a lovely sticky sweet note and goes so well with the richness of the meat.
Fry the chopped white onion off in a pan with a little butter and oil until soft. Leave to cool. In a large mixing bowl place the uncooked pork mince, beaten egg, spring onion, Smokey Rub, and 75ml of the ketchup. Transfer the cooked onion to the bowl and mix well. Add the breadcrumbs and using your hands, mix well to bring the mixture together until it forms a large ball, if your mixture is too wet and is not holding its shape add a little more breadcrumbs. Line a baking tin with either foil or baking paper and place the ball on top, press down slightly to create an oval shape. Rest in the fridge for at least 20 minutes.
Preheat the oven to 180c. Place your meatloaf in the centre of an oven, and this will need to cook for at least 1 hour 30 minutes. Keep an eye on it, and if the top is browning too quickly place some loose tin foil over the top to cover. After 60 minutes you are really for the topping. Mix together the remaining 75ml of ketchup with the chilli jam. Remove the meatloaf from the oven and cover the top with the ketchup mixture and grated cheese. Return to the oven uncovered for the remaining 30 minutes. Once cooked though leave to stand for a few minutes, to let some of the juices absorb back in. Serve with mash and peas.
1kg pork mince
1 white onion, diced
1 tsp butter
1 tsp oil
30g spring onions, chopped
1 egg beaten
75g cheddar cheese, grated
2 tbsp Sweet Original Chilli Jam
You could even use our Chipotle & Bourbon BBQ Sauce as a topping with the cheese to create a Hunter’s style meatloaf.
We like to do our meatloaf ‘freeform’, but this works just as well in a regular loft tin, if you have one. You get a nice even rectangle shape which is perfect for making sandwiches with. Yummy!
If you like your meatloaf extra spicy, why not use our Piri Piri Ketchup instead of your regular ketchup, or go 50/50