1 basket roma tomatoes
Olive oil
½ cup red wine
Kosher salt
Ground black pepper
2 tbsp. oregano
2 tbsp. rosemary
7 cloves garlic
1 tbsp. chipotle peppers in adobo sauce
2 3-inch sticks of cinnamon
1 tbsp. smoked paprika
1 tbsp. ground cumin
2 diced red peppers
2 diced green peppers
2 diced onions
1 diced zucchini
1 very big eggplant, diced
1 lb ground beef
1 lb spicy Italian sausage
2 lb cubed stewing beef

Wood chips

Soak wood chips for at least 30 mins.

Heat the BBQ on lowest setting and add the wood chips.  Click here for more info on grilling with wood chips.

Spread a whole bunch of roma tomatoes in a roasting pan. Add olive oil, red wine, salt, pepper, oregano, rosemary, garlic, chipotle pepper, 2 pinches of cocoa powder, cinnamon sticks, smoked paprika and cumin.
Smoke for a while on the BBQ until they are nicely caramelized, then set aside.

In another pan, toss chopped red and green peppers with olive oil and some salt and pepper. Place the roasting pan on the BBQ and smoke for about 20 minutes. Add chopped onion, diced zucchini, diced eggplant to the peppers and smoke some more… until the vegetables are tender.

On the side burner, in a large skillet, brown ground beef, pork sausage and cubed beef.

Mix all the vegetables and meat together in a very large pot and let it simmer on low until all the meat is very tender.

Recipe courtesy of Gathering Around the Grill.

For more recipe ideas visit broilkingbbq.com