Set up your EGG for direct cooking with the Dutch Oven on the Stainless Steel Grid directly over the coals. Get the temperature up to around 200°C.

Add the chopped onion, garlic and peppers and sweat down – you will need to open the EGG every couple of minutes to stir.

Add the spices, tomatoes, tomato puree, beans, Worcestershire sauce, salt and pepper. Combine them together and give a good stir. You do not need the lid for the Dutch Oven, but do cook with the EGG lid down.

To prepare the mince, put it in a bowl and add the rub. Use your hands to give the mince a good squeeze to work the rub through the mince.

Bring the mince together and form a ball shape.

Take out the Dutch Oven from the Egg, remove the Stainless Steel Grid, and add your Hickory chunks to the charcoal. Add the ConvEGGtor (feet up) and Stainless Steel Grid ready for an indirect cook.

Set your Egg to 130°C.

Place the Dutch oven back in the Egg, get a metal rack and place it over the pan. Pop the large ball of mince on top of the grid.

Leave your Egg to cook the beef ball for 2 hours. It should reach an internal temp of 66°C.

Once it’s reached temp, break up the beef ball using two forks, pushing it through your grid and into the sauce. Stir it all together.

Leave to cook for a further 30 minutes.

Serve your chilli with rice and sour cream. For a spot of indulgence, you might even sprinkle over some grated cheese.