The trick is to smoke the meat and not make the meat smoke
CHILI ON THE GRILL
Date: November 29, 2008 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The onions, celery & jalapeño pepper are charred on the grill
The tomatoes are charred on all sides
The charred tomatoes are puréed in a food processor
The puréed tomatoes are added to the sauce
Pork chops & sirloin steaks receive a spicy rub
The pork chops & beef are direct grilled
After resting the meat is cut into cubes and added to the sauce
The cubed steak & chops
Chili powder, cayenne pepper, garlic powder, cumin, ale & beef broth
All of the ingredient but the red beans have been added
After simmering for 1.5 hours & the beans are added w/ 15 minutes to go
The finished chili, ready to be topped with sour cream or grated cheese
I’ve topped my chili with grated cheese. It had a wide range of flavors
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This recipe came from Weber’s Big Book of Grilling. Among the tasty ingredients this recipe uses are both beef & pork. The beef and pork receive a spicy rub prior to grilling. The grilled meat is cut up into chunks. The recipe used grilled plum tomatoes, onions, celery & jalapeño peppers. The veggies are grilled until they get a charred skin and then they are diced. Beef broth, ale, and more dry spices are added to the mix which simmers for 1.5 hours. This chili was very vibrant and spicy with many flavors present at once. I’m looking forward to the leftovers as I ‘m guessing this is one that improves with age.