Beef and Bean Chili

Jamie Purviance

Fuel Type:
  • People

    Serves 4 to 6

  • Prep Time

    30 min.

  • Grilling Time

    1:30 to 1:45 h


the Ingredients

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  • 1.2 kilogram beef chuck steaks, each 2 to 2.5 centimetres thick, cut into 2 centimetre 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 jalapeno chile pepper, seeded and finely chopped
  • 1 tablespoon finely chopped garlic
  • 720 millilitres low-sodium beef stock or broth
  • 1 can (780 grams) of crushed tomatoes in juice
  • 3 tablespoons masa harina
  • 2 tablespoons packed light muscovado sugar
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 2 cans (each 430 grams) of 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 jalapeno chile pepper
  • Sour cream

Special Equipment

  • grill-proof Dutch oven

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  • Prepare the grill for direct cooking over medium–high heat (200ºC to 260ºC) and preheat a grill-proof Dutch oven.
  • 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.
  • 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 jalapeno 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 of salt. Mix well. Bring to a boil. 
  • Lower the temperature of the grill to medium–low heat (about 150ºC). 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. 
  • 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, jalapeno and sour cream as toppings.

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