Chili on the Grill
By Chris Luther / March 2, 2015.
Recipe from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae
Serves: 6 to 8 // Prep time: 25 minutes, plus 1¼ to 1¾ hours to simmer the chili | Grilling time: 16 to 20 minutes
- 2 tablespoons pure chile powder, divided
- 2 teaspoons kosher salt, divided
- ½ teaspoon freshly ground black pepper
- 1 pound top sirloin steak, 1 to 1¼ inch thick
- 3 boneless pork loin chops, each about 5 ounces and ¾ inch thick
- Extra-virgin olive oil
- 3 pounds plum tomatoes, cores removed
- 3 ribs celery
- 2 medium yellow onions, cut crosswise into ½-inch slices
- 1 medium jalapeño chile pepper, stem removed
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons minced garlic
- ¼ teaspoon ground cayenne pepper
- 1 bottle (12 ounces) ale
- 1 cup beef broth
- 1 can (14 ounces) pinto beans
- 1 cup grated sharp cheddar cheese
- 1 cup sour cream
- Prepare the grill for direct cooking over medium heat (350° to 450°).
- In a small bowl combine 1 tablespoon of the chile powder, 1 teaspoon of the salt, and the 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 as much as possible, until the skins are lightly charred on all sides, 8 to 10 minutes, turning as needed. Transfer the tomatoes to a food processor and purée (in batches, if necessary), then pour into a large saucepan.
- Brush the celery and onion slices with oil. Grill the celery, onions, and jalapeño over direct medium heat, with the lid closed as much as possible, 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 ¼-inch pieces. Mince the jalapeño. Cut the meat into ¾-inch cubes. Add the vegetables and meat to the tomato purée.
- Add the remaining 1 tablespoon chile powder, the remaining 1 teaspoon salt, cumin, oregano, garlic, cayenne, ale, and broth to the meat mixture. Bring to a boil over high heat.
- 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.