Smokin Monkey Posted July 29, 2017 Share Posted July 29, 2017 Chilli Bombs Ingridients FOR THE CHILLI 500g Beef Mince 1 Tin Chopped Tomatoes 1 Onion 1 teaspoon Chilli Powder 1 1/2 teaspoons Chilli Flakes 1 teaspoon Garlic Powder 1 teaspoon Salt 1 teaspoon Ground Black Pepper 1 teaspoon Paprika FOR THE CASING. 500g Pork Mince 1 teaspoon Salt 1 teaspoon Ground Black Pepper 1 teaspoon Chilli Powder 1 teaspoon Garlic Powder 10 Rashers Streaky Bacon 200g Crated Cheddar Cheese 1/4 Cup of Frank's Hot Sauce Directions Chop the Onion and brown in a pan. Divide the Mince into two 500g balls. Add one to the onions and brown. Add Dry Chilli ingredients and cook for 2 minutes. Add the tinned tomatoes and cook for 5 minutes. Chilli is ready, allow to cool. Stuff the mounds with the cooled Chilli, the freeze. Next day season the remaining mince with the casing mix well. Take a piece of the mix and flatten out to form a patty. Dip a Chilli ball into the Frank's Sauce, place on the patty, cover with Cheese. Form the patty around the Chilli ball to seal it. For the large bombs, cover in 2 slices of Bacon, 1 slice for the small bombs. Set Smoker to run @ 150'C use your favorite wood, I used Texas Blend Pellets. Cook the large bombs for 1 hour 15 minutes, and the smaller ones for 1 hour. Chilli spices Cook the Onions Brown the Beef Mince Add the Tomatoes Chilli ready and chilled These are Ice Ball mould S from a well not site Moulds filled with Chilli Ready to be frozen Pork Mince with seasoning for the case Ready to assemble Chilli, placed on some mince the covered with cheese Bombs made and covered with Bacon Ready to smoke Finished Bombs Back to The Smokin Monkey Cook Book Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.