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Feb 7, 2014

Beef and Bean Chili Recipe by Jamie Purviance

Rating: 5 stars

5 Reviews

Serves: 4 to 6 // Prep time: 30 minutes | Grilling time: 1½ to 1¾ hours | Special equipment: grill-proof Dutch oven

Grocery List

Fresh Produce

  • 6 garlic cloves
  • 2 jalapeño chile peppers
  • 2 limes
  • 3 scallions
  • 1 yellow onions

Meat / Poultry / Seafood

  • 2.5 lb beef chuck steaks, each 1 to ¾" thick

Oil and Spices

  • 1 tsp dried oregano
  • 1 tbsp extra-virgin olive oil
  • .75 tsp freshly ground black pepper
  • 2 tsp ground cumin
  • 2 tsp kosher salt
  • 2 tsp paprika
  • 1 tsp smoked paprika

Condiments

  • .5 tsp hot pepper sauce

Dairy

  • 4 oz cheddar cheese
  • .25 cups sour cream

Other

  • 1 cans crushed tomatoes (each 28 oz)
  • 2 tbsp golden brown sugar
  • 1.5 pints low-sodium beef stock (or broth)
  • 3 tbsp masa harina corn flour
  • 2 cans red kidney beans (each 15 oz)

Special Equipment

  • grill-proof Dutch oven

Ingredients

  • 2½ pounds beef chuck steaks, each 1 to ¾ inch thick, cut into ¾-inch pieces
  • 2 teaspoons kosher salt, divided
  • ¾ teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 1 large jalapeño chile pepper, seeded and finely chopped
  • 1 tablespoon finely chopped garlic
  • 3 cups low-sodium beef stock or broth
  • 1 can (28 ounces) crushed tomatoes in juice
  • 3 tablespoons masa harina
  • 2 tablespoons packed golden brown sugar
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 2 cans (each 15 ounces) red kidney beans, rinsed and drained
  • ½ teaspoon hot pepper sauce, or to taste
  • 2 tablespoons fresh lime juice
  • Coarsely grated cheddar cheese
  • Chopped scallions (white and light green parts only)
  • Chopped jalapeño chile pepper
  • Sour cream

Instructions

  1. Prepare the grill for direct cooking over medium-high heat (400° to 500°F) and preheat a grill-proof Dutch oven for 10 minutes.

  2. Season the beef chuck pieces with 1 teaspoon of the salt and the pepper. Warm the oil in the Dutch oven over direct medium-high heat. Add half of the beef and cook, with the grill lid closed, until browned on a couple sides, about 5 minutes, stirring once. Transfer the browned beef to a plate. Brown the remaining beef in the same way.

  3. To the Dutch oven with the second batch of beef, add the first batch of beef and the onion and cook over direct medium-high heat, with the grill lid closed, until the onion is slightly softened, about 5 minutes, stirring occasionally. Add the jalapeño and garlic and cook until fragrant, about 1 minute, stirring occasionally. Add the broth, tomatoes, masa harina, brown sugar, cumin, paprika, oregano, smoked paprika, and the remaining 1 teaspoon salt. Mix well. Bring to a boil. 

  4. Lower the temperature of the grill to medium-low heat (about 300°F). Move the Dutch oven over indirect medium-low heat, close the grill lid, and simmer until the beef is fork-tender, 1½ to 1¾ hours, stirring occasionally. During the last 15 minutes of cooking time, stir in the beans and hot pepper sauce. 

  5. Remove the Dutch oven from the grill, skim off and discard any grease from the surface, and stir in the lime juice. Ladle the chili into bowls and serve warm with cheese, scallions, jalapeño, and sour cream.

5 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Mar 31, 2014

David S

Excellent recipe!

Thanks and keep it up, Jamie.Forget Perceval G -- this recipe is GREAT. No, you CAN'T get a decent chili in 10 minutes with a grocery-store spice mix. If you want a 10-minute quickie don't look here. I did have to look around for masa harina, but the result was worth it.

Type of Griller

Intermediate

Would you recommend this recipe? YES

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