It's always good to experiment and it's always good to experiment in the kitchen. It was with this motto that Nick and I came up with the concept of putting chillis inside meat to create Drilled Chilli Beef. A 'mechanic's dinner'. This is a meat dish for spice lovers

Ingredients:

1kg+ of slow roasting beef
Bird Eye chillis
Finger chillis

Utensils:

Electric drill
Sharp drill bit (typically 3/8" - 10mm)

Freeze the meat. Obtain a new drill bit. Ours was 11/64" but you can experiment with sizes. Remember to put the drill bit in the dish washer first!

Drill the frozen meat 6 to 8 times each end

The drill will pass easily through the frozen meat

Safety is of paramount importance during this procedure

You may find the swarf will make quite a considerable mess

Mmmmmmm. Meaty swarf

The meaty swarf quickly thaws and forms a sort of high quality mince; perfect for a beef burger

We used two types of chilli, chosen for their colour and diameter

Inset the chillis into the holes in the beef

The chillis should be pushed fully home with the blunt end of a chopstick. Further chillis should be inserted to fill the holes

Here's a close-up of the drilled chilli beef

Our joint was cooked at 180°C for 115 minutes

When carved, the chillis in the meat provide a breathtaking display of multi-coloured chilli goodness

Just look at this delightful sight

The cooked joint provides a considerable contrast to the bloody horror witnessed during the drilling

We served the spicy meat with traditional roast dinner accompaniments with the added bonus of Tabasco sauce added to the Yorkshire Pudding mix

Beautiful, I think you'll agree

Serve to friends and with cool and refreshing lager

Content diners