How to cook Chilli con carne in the GBS Wok on the BBQ

This video from Hayes Garden World, 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 and a poultry roaster. The GBS comes as standard on some of the models in the Summit 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. 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.
To see where Richard Holden is demonstrating and more recipes, just click the link:
www.richardhold...
Click the link to go to the Hayes Garden World events page to see when Richard is doing demonstrations in store:
www.hayesgarde...
Visit the barbecue pages to shop our range of barbecues, smokers and pizza ovens:
www.hayesgarde...
Click the link to read more informative blogs on barbecuing and also such diverse topics as caring for garden furniture, fish keeping and gardening:
www.hayesgarde...
To visit Higginson’s website and source local Cumbrian meat, poultry and game just click the link:
www.higginsonso...
Like us on Facebook: on. 1DWGKKA
Follow us on Twitter: bit.ly/1DB2vxn
Follow us on Google +: bit.ly/1GD7eBf

[@jak493]

I have spent longer than it takes to cook the chilli to find the actual recipe but just cannot find it anywhere. I know you mention the ingredients but can't see the quantities

[@wawalisko]

Thanks¡ great videos

[@wawalisko]

How would be with roast pork and some sousage??? Sausage on the surface (like meat) cramelized then add the proasted pork and same method later
...great videos ¡¡¡

[@pete1733]

I noticed that you put oil into a hot wok the instructions that come with the wok tell you NOT to do this?
which is correct

[@seikibrian8641]

The instructions err on the side of safety. If a pan is too hot, the oil can ignite on contact with the hot metal. But in the real world, adding oil to a moderately-hot pan is common practice. Just use common sense and caution.

[@seikibrian8641]

6:55 "Now we're going to add the beans."
Sacrilege! "Anyone who knows beans about chili, knows there's no beans in chili." -- Old Texas proverb --
"Chili" is short for "chile con carne," which is Spanish for "chili peppers with meat." It's not "chili con frijoles" or "chile con carne y frijoles." Chile con carne developed in Texas in the 1700s, when immigrants from the Canary Islands settled in San Antonio, Texas (then known as New Spain) and modified their native "tangia" stew for local ingredients. They didn't use tomatoes, either, but used a lot more -- and more types of -- peppers. The use of tomatoes has, though, become common over time. Chocolate? Well, it's not traditional, but chocolate did originate in Mexico, and there are a lot of Mexicans in Texas, so it's not hard to imagine that it could make its way into someone's recipe, especially if they had some sauce left over from their gallina en mole. Oregano? Not in MY chili, however if you like it, go for it. But BEANS?!? NO!!!! NEVER!!! Okay, I'm done. Where's that [End Rant] button?

[@olddaddie5645]

It wasn't chocolate (which I also thought at first) it was mince. I read it in the description.

[@seikibrian8641]

@@olddaddie5645 Read the description again, and note the part that says "To add richness and depth to the dish add 4 squares of good quality dark chocolate."

[@seikibrian8641]

@@olddaddie5645 BTW, the "mince" is the first thing he cooked. "Mince" is the British term for ground beef, ground pork, etc. You can see it at 0:28. Then, at 6:32, he clearly says "We're going to take some dark chocolate..." and his assistant opens a chocolate bar and breaks off some pieces.

[@olddaddie5645]

Thanks!

[@StrangeTimesNear]

This is slop! Not even close to what the headline says. Ka ka in the words of spike.