Ingredients

  • 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.
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Ingredients

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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