Cheesesteak Chili

Cheesesteak Chili
  1. 1 1/2 lb thinly sliced rib eye
  2. 1 large onion
  3. 4 cloves garlic, crushed
  4. 2 cans (56 ounces) whole tomatoes
  5. 1 cup tomato puree
  6. 1 bottle dark beer
  7. 2 medium stalks celery (about 2 cups)
  8. 4 tablespoons chili powder
  9. 2 tsp. salt
  10. 1 tsp. sugar
  11. 1 tsp. Worcestershire sauce
  12. 6 hot cherry peppers, sliced (add more if you like it HOTTER!)
  13. 1/3 red beans, drained
  14. 1/3 black beans, drained
  1. Cook and stir rib eye, onion and garlic in 6-quart dutch oven until meat is light brown.
  2. Add chili powder, salt, and sugar. Mix well.
  3. Stir in tomatoes (with liquid), celery, Worcestershire sauce, tomato puree, beer, and peppers.
  4. Prepare Weber grill for indirect cooking.
  5. Place dutch over on grill away from coals. Add a handful or pre-soaked mesquite chips to charcoal.
  6. Heat uncovered to boiling; continually adding chips; reduce heat. Cover and simmer 1 hour.
  7. Stir in beans. Heat to boiling; reduce heat.
  8. Simmer uncovered until hot, about 15 minutes. (For thicker chili, continue simmering, stirring occasionally, until desired consistency.)

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