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Steak and Ale Chili with Beans

Recipe from Weber's Time to Grillâ„¢ by Jamie Purviance

  • People

    Serves 6 to 8

  • Prep Time

    30 mins

  • Grilling Time

    4 mins

Ingredients
Instructions

the Ingredients

20160113153518 Steak Ale Chili
  • Completed step 2 teaspoons ground cumin
  • Completed step Kosher salt
  • Completed step Freshly ground black pepper
  • Completed step 1 pound skirt steak, about ¾ inch thick, trimmed of excess fat, cut crosswise in half or thirds
  • Completed step Vegetable oil

Chili

  • Completed step 1 cup medium yellow onion, finely chopped
  • Completed step 1 tablespoon minced garlic
  • Completed step 2 tablespoons pure chile powder
  • Completed step 2 teaspoons dried oregano
  • Completed step 2 cans (each about 14 ounces) beans for chili, such as pinto, with liquid
  • Completed step 1 can (28 ounces) diced tomatoes in juice
  • Completed step 1 bottle (12 ounces) stout
  • Completed step 2 tablespoons cider vinegar
  • Completed step ½ teaspoon Worcestershire sauce
 
  • Completed step 2 cups finely grated cheddar cheese

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
    Prepare the grill for cooking over medium heat (400°F).
  • 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.
  • 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.

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