Chili on the Grill | Red Meat Recipes
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Chili on the Grill

Recipe From from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

Fuel Type:
  • People

    Serves 6 to 8

  • Prep Time

    25 min.

  • Grilling Time

    16 to 20 min.

Ingredients
Instructions

the Ingredients

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  • 2 tablespoons pure chile powder, divided
  • 2 teaspoons kosher salt, divided
  • ½ teaspoon freshly ground black pepper
  • 455 grams top sirloin steak, 2.5 to 3 centimetres thick
  • 3 boneless pork loin chops, each about 140 grams and 2 centimetres thick
  • Extra-virgin olive oil
  • 1.4 kilogram plum tomatoes, cores removed
  • 3 celery ribs
  • 2 medium yellow onions, cut crosswise into 1 centimetre slices
  • 1 medium jalapeno chile pepper, stem removed
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons minced garlic
  • ¼ teaspoon ground cayenne pepper
  • 1 bottle (360 millilitres) of ale
  • 240 millilitres beef broth
  • 1 can (400 grams) of pinto beans, drained and rinsed
  • 100 grams grated sharp cheddar cheese
  • 240 millilitres sour cream

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Prepare the grill for direct cooking over medium heat (180°C to 230°C).
  • In a small bowl combine 1 tablespoon of the ground chile, 1 teaspoon of salt and pepper. Brush the steak and chops on both sides with oil and season them evenly with the spices. Allow the steak and chops to stand at room temperature for 15 to 30 minutes before grilling. 
  • Brush the cooking grates clean. Grill the tomatoes over direct medium heat, with the lid closed, until the skins are lightly charred on all sides, 8 to 10 minutes, turning as needed. Transfer the tomatoes to a food processor, purée (in batches, if necessary) and then pour into a large saucepan.
    Brush the cooking grates clean. Grill the tomatoes over medium heat, with the lid closed, until the skins are lightly charred on all sides, 8 to 10 minutes, turning as needed. Transfer the tomatoes to a food processor, purée (in batches, if necessary) and then pour into a large saucepan.
  • Brush the celery and onion slices with oil. Grill the celery, onions and jalapeno over direct medium heat, with the lid closed, until well marked, 8 to 10 minutes, turning once. At the same time, grill the steak and chops over direct medium heat for about 8 minutes, turning once. Transfer the vegetables and meat to a cutting board. Chop the celery and onions into 0.5 centimetre pieces. Mince the jalapeno. Cut the meat into 2 centimetre cubes. Add the vegetables and meat to the saucepan with the tomato purée.
    Brush the celery and onion slices with oil. Grill the celery, onions and jalapeno over medium heat, with the lid closed, until well marked, 8 to 10 minutes, turning once. At the same time, grill the steak and chops over medium heat for about 8 minutes, turning once. Transfer the vegetables and meat to a cutting board. Chop the celery and onions into 0.5 centimetre pieces. Mince the jalapeno. Cut the meat into 2 centimetre cubes. Add the vegetables and meat to the saucepan with the tomato purée.
  • Add the remaining 1 tablespoon of ground chile, the remaining 1 teaspoon of salt, cumin, oregano, garlic, cayenne, ale and broth to the meat mixture. Bring to a boil over high heat on the stove.
  • Reduce the heat and simmer, stirring occasionally, until the meat is very tender, 1 to 1½ hours. Add the pinto beans and simmer for 15 minutes more.
  • Serve warm in individual bowls and top with the cheese and sour cream.

Let's Gear Up

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