Chili on the Grill BBQ Recipe

Ingredients:

1 c of sour cream
1 c of cheese (Cheddar); grated
1 pc can of pinto beans (14 ozs)
1 c of beef broth
2 tsps of garlic; minced
1 pc of 12-oz bottle of ale (12 ozs)
1/4 tsp of cayenne
2 tsps of oregano; dried
2 tsps of cumin (ground)
3 pcs pork loins (boneless); chopped
1 lb of sirloin steak (3/4-in thick each)
1/2 tsp of pepper (black); freshly ground)
2 tsps of salt (kosher), divided
1 pc of pepper (Jalapeno pepper)
2 Tbsps of chili powdered (chili); divided
3 pcs of celery stalks
2 pcs of onions (medium yellow)
3 lbs of tomato plum
1 Tbsp of olive oil

Instructions:

Cut the onions crosswise into 1/2-inch slices. Remove the core of plum tomatoes and remove the stem of jalapeno pepper.

Grill plum tomatoes on moderate heat ’til charred skins can be visibly seen (about 9 minutes). Turn as necessary. Puree 3 lbs of tomatoes and pour in the saucepan.

Spray or brush celery & onions with olive oil. Cook on grill, 1 pc of jalapeno on moderate heat (approximately 7 minutes).

Turn as desired. Chop onions & celery onto quarter of an inch per piece; cut the jalapeno finely and pour the pureed tomato.

On a separate bowl, mix a tsp of salt, a Tbsp of chili powder & pepper. Use this to season the pork. Brush the pork with oil then grill on moderate heat (9 minutes). Turn as desired.

Remove the pork; cut to cubes and put in tomato sauce made. Put in the rest of chili powder, cumin, salt, garlic, oregano, ale, cayenne & broth into the pork. boil on high heat.

Simmer on low fire ’til meat is tender. Stir occasionally. Add in the beans then do 16 minutes simmer. Garnish with sour cream and cheese.

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