Chili On The Grill Recipe
Servings: 6
Ingredients
- 3 lb plum tomatoes cores removed
- 3 x celery stalks
- 2 med yellow onions cut crosswise into 1/2" slices Extra-virgin extra virgin olive oil as needed
- 1 med jalapeno pepper stem removed
- 2 Tbsp. pure chile pwdr divided
- 2 tsp kosher salt divided
- 1/2 tsp freshly-grnd black pepper
- 1 lb top sirloin steak, abt 3/4" thick
- 3 x boneless pork loin chops, 3/4" thk (abt 5 ounce ea)
- 2 tsp grnd cumin
- 2 tsp dry oregano
- 2 tsp chopped garlic
- 1/4 tsp cayenne
- 1 bot ale - (12 ounce)
- 1 c. beef broth
- 1 can pinto beans - (14 ounce)
- 1 c. grated sharp Cheddar cheese
- 1 c. lowfat sour cream
Directions
- Grill the tomatoes over Direct Medium heat till the skins are lightly charred on all sides, 8 to 10 min, turning as needed. Transfer the tomatoes to a food processor and puree (in batches, if necessary), then pour into a large saucepan.
- Brush or possibly spray the celery and onion slices with the extra virgin olive oil. Grill the celery, onions, and jalapeno over Direct Medium heat till well marked, 8 to 10 min, turning once halfway through grilling time. Transfer the vegetables to a cutting board. Chop the celery and onions into 1/4-inch pcs. Mince the jalapeno. Add in the vegetables to the tomato puree.
- In a small bowl combine 1 Tbsp. of the chile pwdr, 1 tsp. of the salt, and the pepper. Season both sides of the steak and the chops with the spices. Brush or possibly spray the meat with the oil and grill over Direct Medium heat for about 8 min, turning once halfway through grilling time. Remove from the grill and cut into 3/4-inch cubes, then add in to the tomato mix. Add in the remaining 1 Tbsp. chile pwdr, remaining 1 tsp. salt, cumin, oregano, garlic, cayenne, ale, and broth to the meat mix. Bring to a boil over high heat.
- Reduce the heat and simmer, stirring occasionally, till the meat cubes are very tender, 1 to 1 1/2 hrs. Add in the pinto beans and simmer for 15 min more.
- Serve hot in individual bowls and top with the cheese and lowfat sour cream.
- This recipe yields 6 to 8 servings.
- Comments: For incredible chili, use pure chile pwdr - not the "chili pwdr" (a blend of grnd chiles, garlic, oregano, and other spices) which you find in most spice racks. The pure stuff is simply grnd ancho chiles (dry poblanos).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 396g | |
| Recipe makes 6 servings | |
| Calories 448 | |
| Calories from Fat 194 | 43% |
| Total Fat 21.98g | 27% |
| Saturated Fat 11.71g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 1376mg | 57% |
| Potassium 830mg | 24% |
| Total Carbs 19.52g | 5% |
| Dietary Fiber 4.6g | 15% |
| Sugars 3.38g | 2% |
| Protein 38.36g | 61% |
