Grilled Chili
Instructions:
- Chili doesn’t have to be made just with ground beef; it only needs to be a chili-laced stew or braise. The best chili is a chunky stew—and includes the charred taste from the grill. If you don’t have a grill, use a well-seasoned grill pan. There’s quite a bit of chili powder in this recipe. Bottlings vary tremendously—if yours is extremely hot, you may want to reduce the amount by half. Makes 4 servings
- 1 pound sirloin steak, cut against the grain into thin strips
- 2 garlic cloves, minced
- 1â„4 cup chili powder
- 1 tablespoon lime juice
- 1â„2 teaspoon ground cumin
- Canola oil for the grate or grill pan
- 2 medium onions, sliced into 1â„2-inch rings
- 2 medium green bell peppers, cored, seeded, and quartered
- 8 Roma or plum tomatoes, halved
- 2 ears corn, husks removed
- One 12-ounce bottle amber or lager beer
- 1â„2 cup beef broth
- 1 tablespoon paprika, preferably smoked paprika
- 1 teaspoon salt, or more to taste
- Toss the steak, garlic, 2 tablespoons chili powder, lime juice, and cumin in a large bowl; cover and refrigerate for 20 minutes, tossing once or twice.
- Prepare a gas grill for high-heat cooking or build a well-ashed, high-heat coal bed in a barbecue grill. Lightly oil the grill grate and set it 4 to 6 inches over the fi re. Alternatively, lightly oil a large grill pan and heat it over medium-high heat until a drop of water sizzles across its surface.
- Place the onion rings, bell peppers, tomato halves, and corn on the grill or in the pan; cook until well marked with grill lines, turning occasionally, about 4 minutes. Transfer the vegetables to a cutting board; set aside.
- Remove the steak from the marinade, keeping the slices coated. Grill until medium-rare, turning once, about 2 minutes per side. Transfer to the cutting board (see Note).
- Roughly chop the onions, bell peppers, and tomatoes. Slice the kernels off the corn cobs. Chop the steak slices into bite-sized chunks. Put all of this in a large saucepan.
- Pour in the beer and broth, add the paprika and the remaining 2 tablespoons chili powder, and bring to a simmer over medium-high heat, stirring occasionally. (You can, of course, cook with the pan directly on the grill.) Partially cover, reduce the heat to low, and cook until thickened, about 20 minutes. Season with salt before serving.