(0A) Zero Alpha's Navajo chilli with fry bread

I was bored and I'd promised a chilli for dinner! First step was to place the dutch oven in the BGE on the plate setter (legs down) and let it all reach 220deg F using the DigiQ to make sure I didn't muck it up! 

Meanwhile, I prepared a sliced onion, a tin of good quality chopped tomatoes, diced beef steak, half a butternut squash (peeled, seeded and diced), a tablespoon of juniper berries (crushed) and a Navajo chilli spice mix we got from "The Spicery". 

They had included a packet of chilli with the spice mix with the words "optional" on the front......not sure what all that was about! 

I heated a little olive oil in the dutch oven once it has come up to temperature, and sealed the meat, squash, onion, juniper and spices. Once the meat was browned, I added the tinned toms and 600ml water. I left it in the egg at 220 deg F for about an hour and a half, checking the liquid level every half hour or so. 

I mixed the fry bread dough. 250g self raising flour (or 250g plain and 1 1/2 tsp baking powder) with 75g strong mature cheddar, a mix of herbs (again from spicery), 1 tsp salt and brought in into a dough with 180ml milk. I used my awesome K-mix machine with the dough hook just for about 3 minutes and left the dough to one side.

I ramped the temperature up a bit once Mr Turkleton had arrived home - to 350 deg F - just to finish cooking the squash till it was tender. 

Once the chilli was cooked, we took it off the heat, covered and rested it. We let the egg get a little hotter and cut the dough into 8 pieces. Each piece was rolled out 3mm thick discs onto greaseproof paper. these were cooked on the plate setter for 3-4 minutes each side. until golden coloured and bubbling...

The breads were served with a big bowl of chilli to dip them in. It was an absolutely delicious, medium heat, slightly fruity chilli which was thickened by smashing some of the squash pieces. really yummy!