• 1½ pounds of steak (round, sirloin, etc)
  • Steak rub to coat
  • 6 slices bacon, cut into 1 inch pieces
  • 2 medium onions, diced
  • 2 Anaheim chilies, seeds removed and diced
  • 1 red bell pepper, seeds removed and diced
  • 1 Jalapeno chili, seeds removed and diced
  • 6 garlic cloves, diced
  • 1 large can chopped tomatoes
  • ½ tsp salt
  • ½ tsp coarse fresh ground rainbow pepper
  • 1 tbs cumin
  • 1 tbs oregano
  • ½ tsp cayenne pepper
  • 2 tbs brown sugar
  • 1 can diced green chilies
  • 1 bottle of dark beer, room temperature
  • Optional - shredded cheddar cheese, sliced green onions for toppings.


Recipe Description

A couple of quick notes about the recipe and techniques I used:

  • When grilling the steaks, I used lump charcoal and standard briquettes.
  • The steak rub is Brazos Legends “Sizzlin' Steak Rub”.
  • Cooking the steak to medium rare or medium would be best to help keep the steak as tender as possible.
  • I kept the Weber Performer Grill lid on while cooking the Grilled Steak Chili in the Dutch oven.
  • Keep only a few briquettes on the bottom under the Dutch oven – I had about 10 under mine.
  • Stir chili every 25 – 30 minutes or so to keep the chili from sticking to the bottom.
  • Cook time will vary depending on your conditions – Mine cooked for a little over an hour in the Dutch oven.


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