This dish may take time but it's perfect for any Super Bowl gathering you may be planning this weekend.

"King Chili" on the grill

 

Prep Time: 30 minutes

Serves: 6 - 8

Total Cooking Time: 2 hours Stewing time: 1 - 1 3/4 hours

Grilling Time: 20 - 25 minutes

Ingredients:

  • 1 pound top sirloin steak, about one cm thick
  • 3 boneless pork loin chops, each about 140g and 1cm thick
  • 3 pounds plum tomatoes, cores removed
  • 3 stalks celery (or substitute for Fennel, great change of flavour)
  • 2 medium yellow onions, sliced
  • 1 medium jalapeño pepper, stem removed - diced
  • 1 red bell pepper, stem removed and sliced
  • 2 tablespoons pure chili powder, divided
  • 2 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons minced garlic
  • 1/4 teaspoon ground cayenne pepper
  • 1 chipotle pepper in adobe sauce (chopped)
  • 1 bottle beer (ale)
  • 1 cup beef broth
  • 1 can (395g) pinto beans, red kidney or black eyed peas (your choice or a mix)
  • 1 cup grated sharp cheddar cheese
  • 1 cup sour cream
  • Extra virgin olive oil

Directions:

  1. Grill the tomatoes over direct medium heat (180°C to 230°C), until the skins are lightly charred on all sides, 8-10 minutes, turning as needed. Transfer the tomatoes to a food processor a small batch at a time and purée, then pour into a large saucepan.
  2. Brush/spray the celery, onion slices and red pepper with olive oil. Grill the celery, onions, red pepper and jalapeño over direct medium heat, with the lid closed for eight to 10 minutes, turning once. Transfer the vegetables to a cutting board. Chop the celery, onions and red pepper into 1/4-inch pieces. Mince the jalapeño. Add the vegetables to the tomato purée.
  3. In a small bowl combine 1 tablespoon of the chili powder, one teaspoon of the salt, and the pepper. Brush or spray the meat with oil and season both sides of the steak and the chops with the spices. Grill over direct medium heat, for about eight minutes, turning once. Remove from the grill and cut into one small cubes, then add to the tomato mixture.
  4. Add the remaining one tablespoon chili powder, the remaining one teaspoon salt, cumin, oregano, garlic, cayenne, ale, and broth to the meat mixture. Bring to a boil over high heat.
  5. Reduce the heat and simmer, stirring occasionally, until the meat cubes are very tender, 1 to 1-1/2 hours. Add the pinto beans and simmer for 15 minutes more.
  6. Serve warm in individual bowls and top with the cheddar cheese and a dollop of sour cream.