Grill Chili

Warm, Hearty, and Smoky

The key to this chili is the smoky flavor imparted by smoking or grilling your beef and roasting your peppers on the grill or smoker. If you were so inclined, you could do the whole process on your grill or smoker for even more goodness.

Grill Chili


2# Cubed Beef (use stew meat or something better)
2 Poblano Peppers - Roasted and diced
1 Red Pepper - Roasted and diced
1 Red Onion - Diced med/small
1 TBSP - Minced Garlic
2 Cans (~15oz) - Beef Broth
1/2 TBSP - Cumin
1 TBSP - Chili Powder
2 - Bay Leaves
3 TSP (or more) - Frank's Red Hot
2 Cans (~15 oz) - Crushed Tomatoes (or 'Chili Ready' tomatoes)
1 Can (6 oz.) - Tomato Paste
1 Can (~15 oz.) - Spiced Chili Beans
1/4 Cup - Vodka
1 Square (1 oz) - Semi-Sweet Chocolate


Roast Poblano and Red peppers, peel skin, deseed, dice
Smoke or Grill Beef - cut into small (1/2 inch or less) chunks
Dice Red onion, sautee with 2 TBSP Olive Oil in pot
Add Meat, Peppers, and 1 Can of Broth, bring to a simmer
Add Cumin, Chili Powder, Bay Leaves, and Frank's Red Hot
Add Crushed Tomatoes, Tomato Paste, Chili Beans (with liquid), 1 can of Broth, Vodka and Chocolate
Let this simmer on Med/Low for about 30 min with the LID ON
Lower heat to low and let simmer uncovered or half-covered to achieve the consistency of chili in your part of the world

< Grill365 Home  :::   Recipe List  :::   Links  :::