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Chilli Bombs


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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.

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Chilli spices

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Cook the Onions 

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Brown the Beef Mince

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Add the Tomatoes 

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Chilli ready and chilled

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These are Ice Ball mould S from a well not site

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Moulds filled with Chilli

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Ready to be frozen

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Pork Mince with seasoning for the case

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Ready to assemble

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Chilli, placed on some mince the covered with cheese

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Bombs made and covered with Bacon

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Ready to smoke

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Finished Bombs

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Back to The Smokin Monkey Cook Book

 

 

 

 

 

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