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THE OAKLEY RODEO WITH SARAH GLOVER : THE WILD KITCHEN

Good food; good company; a little smoke in the air. At the Oakley Rodeo, Sarah Glover and Ballerina Farm brought together the simple pleasures of cooking, sharing and eating outdoors, with Falcon enamelware along for the ride.

Sarah’s Wild Kitchen team served a generous BBQ tasting plate, featuring pork ribs, coal-roasted chicken, smoky pumpkin salad, fresh baguette, butter and smoked mozzarella, followed by fire-roasted fruit with Ballerina Farm ice cream.

Falcon was delighted to contribute enamelware to the event, bringing our classic, hard-wearing tableware to a setting centred around fire, food and gathering.

Designed to be used both indoors and out, Falcon enamelware has always had a natural place around the campfire, picnic table and outdoor kitchen.

Sarah has kindly shared her recipe below for her delicious Chilli served at the Oakley rodeo.

Serves: 8

INGREDIENTS

  • 2 pounds ground beef
  • 1 pound ground pork (or substitute with all ground beef)
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 tablespoon tomato paste
  • 2 (14.5-ounce) cans diced tomatoes
  • 1 (15-ounce) can red kidney beans, drained and rinsed
  • 1 cup beef stock
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • Equipment: Cowboy grill or open fire setup,
  • large Dutch oven or heavy pot

 

Heat a large Dutch oven over the fire.

Add the ground beef and pork, cooking until browned. Drain excess fat if needed.

Add the diced onion and cook until softened, approximately 5 minutes. Stir in the garlic and cook for 1 minute.

Add the chili powder, cumin, and smoked paprika, stirring until fragrant. Mix in the tomato paste and cook for another minute.

Add the diced tomatoes, kidney beans, beef stock, and Worcestershire sauce. Bring to a gentle simmer over the open fire.

Continue cooking until the flavours have developed and the chili has thickened. Season with salt and pepper to taste.

Serve hot alongside your favourite fire-cooked sides.

 

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