Hearty chili takes center stage during fall and winter because this comfort food warms you from the inside. Do not put the cover on that grill yet because we have a must-try chili recipe perfect for tailgating or a fall fiesta. It uses common ingredients and six to eight servings take just 25 minutes to prepare. This chili will keep you cozy as outdoor temperatures drop!
- 3 boneless pork loin chops, about 3/4-inch thick each
- 1 pound ¾-inch thick top sirloin steak
- 1 12-ounce bottle of beer
- 1 14-ounce can of pinto beans
- 1 medium-sized jalapeno pepper with stem removed
- 3 celery ribs
- 3 pounds of plum tomatoes with cores removed
- 2 medium-sized yellow onions, cut into ½-inch slices crosswise
- 1 cup beef broth
- 1 cup sour cream
- 1 cup sharp cheddar cheese, grated
- 2 tablespoons chile powder, divided
- Extra-virgin olive oil
- 2 teaspoons minced garlic
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons salt, divided
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (ground)
- Basting brush
- Small bowl
- Large saucepan
- Food processor
Step 1: Heat grill to medium heat for direct cooking.
Step 2: Combine 1 teaspoon salt, 1 tablespoon chile powder, and pepper in the small bowl. Baste the chops and steak with the olive oil and season them with the combined spices. Let the meat stand for 15 to 30 minutes at room temperature.
Step 3: Grill tomatoes on direct heat for 8 to 10 minutes or until their skins are charred lightly on each side, turning when necessary. Transfer tomatoes to the food processor and puree them. Pour the puree into the saucepan.
Step 4: Brush the onion slices and celery with the oil. Grill the onions, celery, and jalapeno pepper directly approximately 8 to 10 minutes or until well-marked, turning one time. Grill the chops and steaks at the same time for approximately 8 minutes, turning once.
Step 4: Transfer the meat and vegetables to the cutting board. Chop the onions and celery into ¼-inch pieces and mince the jalapeno pepper. Cut the meat to form ¾-inch cubes. Add the meat and vegetables to the tomato puree.
Step 5: Add the garlic, oregano, cumin, beer, broth, cayenne pepper, remaining 1 teaspoon of salt, and remaining 1 teaspoon of chile powder to the meat and vegetable mixture. On a burner set to high heat, bring the ingredients to a boil.
Step 6: Reduce heat and simmer for between 1 and 1 ½ hours or until the meat is extremely tender, stirring occasionally. Add pinto beans and simmer for an additional 15 minutes.
Step 7: Serve the chili warm and top each serving with some cheese and some sour cream.