Meatball
1,5 kg minced beef (17-20% fat)
seasoning to taste:
salt
black pepper
cheese cumin
smoked paprika powder
Stew
3 teaspoons peeled canned tomatoes (same amount of water)
2 onions
1-2 peppers
3-4 cloves of garlic
4-5 pcs fresh jalapenos
2-3 teaspoons of savuchili crushed
1 teaspoon ripe black beans
1 pint fresh coriander
oil for frying
Preheat the kamado to about 150 degrees and place a cast iron wok pan on a griddle, use a heat distribution plate under the grid to block direct heat. Freeze chopped onions, peppers, garlic and jalapenos in the wok (about 5-10 minutes). Add the peeled tomatoes to the stock, beans, chipotle powder and water. Leave to simmer.
Prepare the meatball by adding the seasonings and kneading the mixture into a smooth ball. Add 2-3 pieces of Mustang smoking chunks to the kamado if necessary and place the meatball on the wok on a griddle. Smoke the meatballs for about 2-3 hours at a temperature of about 120-150°C in the kamado, you can stir the stew that is bubbling underneath occasionally and if it thickens too much, add a little water.
When the meat bun is cooked (at this point it doesn’t matter if it’s still medium inside), chop or crush it in the pot and simmer on low heat for another 30-60 minutes. Finish with fresh coriander over the top chilli. You can serve this delicacy with rice and sour cream, or use it to make delicious tacos, burritos or nachos for a dinner party!
