Amazing Beef chili stuffed capsicums using a Flaming Coals Offset Smoker

Prepare your beef chilli: 

1. You should dice the chuck meat, brown onion, red chilli, jalapenos, and garlic.

 

 

2. Use the Slow burner BBQ Tex Mex rub to season your beef.

 

 

3. Beans should be drained before being added to the Flaming Coals Dutch oven.

 

 

4. To the pot, add the beef, onions, garlic, jalapenos, canned tomatoes, beef stock, and hot peppers.

 

 

5. For an extra flavour punch add more slow-burner BBQ Tex Mex rub. 

6. Place the dutch oven in the Flaming Coals offset smoker to begin cooking. 

Prepare your capsicums: 

7. Chop the bottom of your capsicums to make them sit flat on the grill. 

 

 

8. Slice off the capsicum lids by following the veins, and then use a spoon to remove all of the seeds.

9. After bringing the rice to a boil, whisk in the Slow Burner BBQ Tex Mex rub.

10. Scoop the rice into the capsicums and press down to compact.

 

11. Top the rice with a layer of mozzarella cheese.

 

 

12. After that, take your Flaming Coals Dutch oven off the heat source and start stuffing the capsicums with this chilli. Before replacing the capsicum's lid, make sure there is room inside for a "good" amount of four cheese melt.

 

 

13. Place the completed capsicums onto a baking tray and place them back in the offset until the cook begins to ooze.

 

Allow sitting on a chopping board for 2-5 minutes before slicing. Enjoy! 

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by: Michael Wilkie