This recipe is my take on Festive Chilli from Derek Wolf and is the perfect cook for family gatherings over the Christmas period. From start to finish, it takes around 3 hours and is a great way to spend a few hours outside with friends and family


  • 500g Beef Mince
  • 500g Pork Mince
  • 1 Red Onion
  • 1 Red Pepper
  • 1 Jalapeno
  • 2 Tomatoes
  • 2 tsp cup of chili powder
  • 2 tsp Smoked Paprika
  • 1 tbsp Ground Cumin
  • 1 tsp Fennel Seeds
  • 1/2 tsp Dried Oregano
  • 4 Cloves of Garlic
  • 2  Cans Red kidney beans in water
  • 1  can of Black Beans in water
  • 1  can of Tinned Tomatoes
  • 1 tbsp of Tomato Puree
  • 1 Bottle of Beer
  • Salt to taste
  • Basmati rice, to serve

Extra Items Needed:

Dutch Oven - Top of Range or Amazon

Heat Proof Gloves


  1. Light one half of the ember maker with charcoal or wood 1 hour before building up a bed of embers. For this cook, I went with a combination starting with wood for charing the vegetables, then adding Whittle and Flames Purechar Whittlebricks straight to the embers as the cook went on.
  2. Once your bed of embers has started to form, add the red onion, red pepper, jalapeno and tomatoes directly to the embers and let them char.
  3. Once charred remove from the embers and leave to cool for 10 minutes. (This is a good point to make the Fire Pit Bread Dough, see the recipe below)
  4. Once the ember bed has formed add your Dutch Oven to the grill. I placed it on the Cattle Grid Grill but you could also hang it over the embers on the meat hooks.
  5. Peel and chop the charred vegetables and garlic. 
  6. Once the Dutch Oven is hot, add some olive oil followed by the charred red onion, red pepper, jalapeno, chilli powder, ground cumin, smoked paprika, dried oregano, fennel seed & garlic. Simmer for 5 mins.
  7. Now add the beef and pork mince and stir till brown. (I put the lid on at this point to help speed up the browning.)
  8. Once the mince is done, add (with juice) kidney beans, black beans, diced tomatoes, & tomato paste. Pour in your bottle of beer and stir.
  • Let the chilli simmer for about 1 hour to 1.5 hours or until thickened. Make sure to stir occasionally and maintain heat around the fire at all times. (I left the lid on for the first half of 50 minutes then removed it to reduce the sauce.)
  • 10 minutes before the chilli is done pull some embers across and cook your fire pit bread, if you're using a kebab rack 2-3 minutes in each position should be enough to cook the bread.  
  • Once done, serve with Basmati Rice, Fire Pit Bread, and Guacamole. 


This recipe is from the winter addition of the UK BBQ Magazine on page 60, so simple but was the best part of the meal, would go great with Camembert, Chimichurri sauce or just some olive oil


1 tsp dried yeast

2 tsp sugar]

300g flour

200ml warm water

2tbsp (30ml) Olive Oil

1tsp Salt


  1. In a large bowl, mix all the ingredients together into a dough ( you don't have to knead) and cover with a tea towel leaving it in a warm place for around 2hr tills its doubled in size.
  2. Once the dough is doubled in size, tip the dough on to a floured surface and divided into eight pieces.
  3. Stretch each piece of dough into a strip them wrap it around skewer, if your using your kebab rack the wide skewer works best.
  4. Once ready place over the embers turning till each side is brown.
  5. Remove and Enjoy .