Steak and Ale Chili with Beans | Red Meat Recipes
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Steak and Ale Chili with Beans

Recipe From from Weber's Time to Grill™ by Jamie Purviance

Fuel Type:

  • People

    Serves 6 to 8

  • Prep Time

    30 min.

  • Grilling Time

    4 min.

Ingredients
Instructions

the Ingredients

20160113153518 Steak Ale Chili
  • 2 teaspoons ground cumin
  • Kosher salt
  • Freshly ground black pepper
  • 455 grams skirt steak, about 18 millimeters thick, trimmed of excess fat, cut crosswise in half or thirds
  • Vegetable oil

Chili

  • 120 grams medium yellow onion, finely chopped
  • 1 tablespoon minced garlic
  • 2 tablespoons pure chile powder
  • 2 teaspoons dried oregano
  • 2 cans (each about 448 grams) beans for chili, such as pinto, with liquid
  • 1 can (784 grams) diced tomatoes in juice
  • 1 bottle (360 milliliters) stout
  • 2 tablespoons cider vinegar
  • ½ teaspoon Worcestershire sauce
 
  • 200 grams finely grated cheddar cheese

Instructions

  • Prepare the grill for direct cooking over medium heat (180° to 230°C).
    Prepare the grill for cooking over medium heat (200°C).
  • In a small bowl combine the cumin, 1 teaspoon salt, and 1 teaspoon pepper. Lightly brush the steaks on both sides with oil and season evenly with the cumin mixture. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

    Related Grill Skills

    • Preparing Skirt Steak
  • Grill the steaks over direct medium heat, with the lid closed, until cooked to medium rare, 4 to 6 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks into small bite-sized pieces.
    Grill the steaks over medium heat, with the lid closed, until cooked to medium rare, 4 to 6 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks into small bite-sized pieces.
  • In a large saucepan over medium heat on the stove, warm 1 tablespoon oil. Add the onion and garlic and cook until the onion is tender, about 5 minutes, stirring occasionally. Stir in the chile powder and oregano and cook until fragrant, 1 to 2 minutes. Add the remaining chili ingredients and increase the heat to bring the chili to a boil. Reduce the heat to low, add the steak, cover, and simmer for 20 minutes. Uncover the pan and continue to simmer until the chili thickens to the consistency you like, 40 to 50 minutes, stirring to the bottom of the pan occasionally. Season with salt and pepper. Serve warm topped with grated cheese.

    Related Grill Skills

    • Chopping an Onion
    • Mincing Garlic

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