PREPARATION IN ADVANCE

Light the charcoal in the Big Green Egg and heat, with the Stainless Steel Grid, to a temperature of 220°C. Mix the ingredients for the spice mix.

Cut the chorizo into cubes. Cut the bell peppers in half, remove the stems, the seeds and membrane and cut the flesh into large pieces. Cut the tomatoes into chunks. Peel the onions and cut them into half rings. Peel and finely chop the garlic. Cut the baby corn into pieces of approx. 1 cm. Remove the stalks and seeds from the chilli peppers and finely chop the flesh. Rinse the kidney beans under cold running water and leave to drain in a colander.

PREPARATION

Place the Cast Iron Dutch Oven on the grid and pour the olive oil into the pan. Add the chorizo, bell pepper, tomato, onion and garlic and close the lid of the EGG. Fry for about 8 minutes until the onion is translucent. Stir every now and then and close the lid of the EGG after each action.

Add the mince to the Dutch Oven and fry for about 10-15 minutes until done; stir every now and then.

Stir the flour into the mince mixture, pour the stock into the pan and add 2-3 tablespoons of the spice mix. Close the lid of the EGG and wait until the stock is boiling. The rest of the spice mix will not be used in this recipe. Store in an airtight container for the next time that you prepare this chili con carne.

Stir the corn, the chilli pepper and mushrooms into the chili, wait until the mixture is boiling again and leave to simmer for 5-6 minutes. Mix the kidney beans into the mince mixture and heat until the beans are warm; close the lid of the EGG after each action. In the meantime, pick the leaves of the sprig of coriander and chop finely.

Remove the Dutch Oven from the EGG and carefully taste the chili con carne (it will be hot!). Add some more of the spice mix if you like your chili to be extra spicy. Sprinkle with coriander and serve with the naan bread.