Jan 22, 2016

Steak and Ale Chili with BeansRecipe from Weber's Time to Grill™ by Jamie Purviance

Rating: 5 stars

4 Reviews

Grocery List

Fresh Produce

  • 6 garlic cloves
  • 2 yellow onions

Meat / Poultry / Seafood

  • 1 lb skirt steak, ½ to ¾" thick

Oil and Spices

  • 2 tsp dried oregano
  • 1 tsp freshly ground black pepper
  • 2 tsp ground cumin
  • 1.5 tsp kosher salt
  • 2 tbsp pure chile powder
  • 3 tbsp vegetable oil

Condiments

  • 2 tbsp cider vinegar
  • 0.5 tsp Worcestershire sauce

Dairy

  • 8 oz cheddar cheese

Wine / Beer / Spirits

  • 12 fl oz stout beer

Other

  • 2 cans chili beans (each 16 oz)
  • 1 cans diced tomatoes in juice (each 28 oz)

Ingredients


  • 2 teaspoons ground cumin
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound skirt steak, about ¾ inch thick, trimmed of excess fat, cut into foot-long pieces
  • Vegetable oil

Chili

  • 1½ cups finely chopped yellow onion
  • 1 tablespoon minced garlic
  • 2 tablespoons pure chile powder
  • 2 teaspoons dried oregano
  • 2 cans (16 ounces each) chili beans, such as pinto beans, with liquid
  • 1 can (28 ounces) diced tomatoes
  • 1½ cups stout beer
  • 2 tablespoons cider vinegar
  • ½ teaspoon Worcestershire sauce

  • 2 cups finely grated cheddar cheese (8 ounces)

Instructions

  1. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  2. 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 spices. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

  3. Grill the steaks over direct medium heat, with the lid closed, until cooked to medium-rare doneness, 4 to 6 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks into ½-inch pieces.

  4. In a large saucepan over medium heat, warm 1 tablespoon oil. Add the onion and garlic and cook until the onion is tender, about 5 minutes, stirring occasionally. Stir in the chili 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.

4 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

robert o

a little more grill

i will try this out for sure. as with all recipes think of the pyrates code. it's more like guidelines. arrh.

as with many of the recipes i see we don't use the grill enough. why not include grilled onion, grilled pablano, jalepeno, anaheim pepper. whatever can get grilled get's grilled then chop it up and simmer.


Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

John G

Grilling ingredients

Pretty good. I am quite experienced in the use of chiles, both for making chili and for other dishes using chiles, especially the New Mexico ones. The pure powdered chile is good and available in Mexican grocery stores and supermarkets, but if you can get dried chiles (New Mexico chile is best), a brief visit to the grill will bring out more flavors than can be had from the powder. Also slicing the onion is 1/2" pieces, grilling it, and then chopping it up will improve the flavor of the dish. If you can't find decent dried chiles, toast the chile powder in a dry frying pan just briefly and you will get quite an improvement as well. It burns easily, so be careful and quick.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Daniel B

Great Flavor, But Maybe Some Adjustments

I made this for the first time tonight, and I'm really impressed with the flavor. Great chili con carne flavor, definitely enhanced by the use of fresh ingredients from scratch. The only thing I have a problem with (aside from paying $5.98/lb for skirt steak, they used to just about give that stuff away!) is that you cook the steak to a nice medium rare with a good sear, then add it to the pot and simmer it for over an hour, where it becomes overcooked and tough.

I think next time I make this, I'll add the steak in the last 5 minutes or so, just to give it time to heat through with the rest of the ingredients. All in all though, it's a very tasty recipe.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Melinda L

Best Chili Recipe

This recipe turned out awesome. We used sirloin steak and would recommend that cut of meat. My husband plans on entering this in the office chili cookout this fall.

Type of Griller

Advanced

Would you recommend this recipe? YES

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Steak and Ale Chili with Beans

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