Chili On The Grill

Recipe Ingredients

3 lbs	1362g / 48oz	Plum tomatoes - cores removed
3		Celery stalks
2		Yellow onions - cut crosswise (medium)
		Into 1/2" slices
		Extra-virgin olive oil - as needed
1		Jalapeño pepper - stem removed (medium)
2 tablespoons	30ml	Pure chile powder - divided
2 teaspoons	10ml	Kosher salt - divided
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 lb	454g / 16oz	Top sirloin steak, abt 3/4" thick
3		Boneless pork loin chops, 3/4" thk - (abt 5 oz ea)
2 teaspoons	10ml	Ground cumin
2 teaspoons	10ml	Dried oregano
2 teaspoons	10ml	Minced garlic
1/4 teaspoon	1.3ml	Cayenne
1		Ale - (12 oz)
1 cup	237ml	Beef broth
1		Pinto beans - (14 oz)
1 cup	146g / 5.1oz	Grated sharp Cheddar cheese
1 cup	237ml	Sour cream

Recipe Instructions

Grill the tomatoes over Direct Medium heat until the skins are lightly charred on all sides, 8 to 10 minutes, turning as needed. Transfer the tomatoes to a food processor and puree (in batches, if necessary), then pour into a large saucepan.

Brush or spray the celery and onion slices with the olive oil. Grill the celery, onions, and jalapeño over Direct Medium heat until well marked, 8 to 10 minutes, turning once halfway through grilling time. Transfer the vegetables to a cutting board. Chop the celery and onions into 1/4-inch pieces. Mince the jalapeño. Add the vegetables to the tomato puree.

In a small bowl combine 1 tablespoon of the chile powder, 1 teaspoon of the salt, and the pepper. Season both sides of the steak and the chops with the spices. Brush or spray the meat with the oil and grill over Direct Medium heat for about 8 minutes, turning once halfway through grilling time. Remove from the grill and cut into 3/4-inch cubes, then add to the tomato mixture. Add the remaining 1 tablespoon chile powder, 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 cubes are very tender, 1 to 1 1/2 hours. Add the pinto beans and simmer for 15 minutes more.

Serve warm in individual bowls and top with the cheese and sour cream.

This recipe yields 6 to 8 servings.

Source:
Weber's Recipes at http://www.weber.com

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