We are baaaaack! After a month long (working) holiday over in Poland enjoying balmy weather, we are back to 5 degree mornings and chilly but sunny afternoons back in Sydney. And the BBQ.
Nothing brings back the feel of summer like a spot of barbecue, even in winter – I absolutely love getting out there and cooking on the grill in the winter. It’s so nice and toasty near the fire.
Mijka and I had an amazing time catching up with friends and family, enjoying countless barbecues (called grill) and brought back plenty of inspiration for the barbecue season at home. None the least being spiced pork neck steaks – I promise to share a recipe with you closer to the start of the proper grilling season.
Having recently just inherited a Ziegler and Brown three burner, I’ve been dreaming up the most delicious recipes for the months to come.
Polish sausages? Tick.
All manner of grilled and stir-fried veggies? MEGA DOUBLE TICK.
You know what comes in handy for cooking those on a BBQ? This awesome Steel Barbecue Frying Pan from Williams Sonoma which I’ve had for a while but have decided to dust off for this recipe.
It’s brilliant in that you get all the wonderful smoky flavour of the barbecue without needing a flat grill plate or food falling through the gaps. Oh, and the handle is detachable which means it’s cook to the tough.
Brilliant, I say. And very much NOT sponsored.
So, for this 15 minute wonder I have popped a slab of beef mince straight in the pan set over high heat on the barbecue, popped the hood back on and let it cook and smoke for a few minutes before breaking it up a bit and cooking for another 2 minutes. Then straight in the pot.
15 Minute Smokey BBQ Chilli Con Carne Wraps
For the Smokey BBQ Chilli Con Carne
- 500 g beef mince
- 1 tablespoon extra virgin olive oil
- 1 small brown onion diced finely
- 2 teaspoons Mexican taco spice mix (for homemade see my first book)
- 1 can can kidney beans strained, 400g
- 1 can can baked beans 200g
- 2 cups passata
- 6 large tortilla wraps
- 1 container Chris’ Festivale Corn Chilli and Lime Dip, 170g
- 1 cup Greek yoghurt to serve
- 1 avocado
- coriander leaves to serve
- extra chilli flakes optional, to serve
- Preheat your barbecue flat plate or the grilling pan over the grill on high with the hood on for 2 minutes. Add mince, cover the hood and cook for 5 minutes.
- Meanwhile, heat oil in a large saucepan set over high heat and add onion. Cook, stirring for 2 minutes. Stir through spices, beans and passata. Return to a gentle simmer.
- Break up the mince on the bbq with a spatula and stir to brown all sides – the meat doesn’t have to be cooked through as it will finish cooking in the saucepan. When mostly browned, transfer the mince to the saucepan and stir well. Simmer for a further 2 minutes then turn off the heat.
- Place tortillas on the hot bbq for a minute or so just to warm them.
- Serve each warm tortilla topped with a good dollop of the spicy corn dip, chilli con carne, Greek yoghurt, a few slices of avocado and coriander leaves. Sprinkle with extra chilli if you wish.