Grilled Chili

Ingredients

• 2 lbs lean beef, trimmed of fat and cut into 1-inch cubes (I usually use round)
• 1/4 cup chili powder
• 1 tablespoon ground chipotle chile pepper
• 2 anaheim chilies
• 2 jalapeno peppers
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 large garlic cloves, minced
• 1 (15 ounce) can pinto beans, drained
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can navy beans, drained
• 2 (14 1/2 ounce) cans diced tomatoes with juice, undrained
• 2 (14 1/2 ounce) cans tomato sauce
• shredded cheese (garnish) (optional)
• sour cream (garnish) (optional)

Directions

1. 1

   Prepare a coal fire or preheat a gas grill.

2. 2

   Measure the chili powder and chipotle into a large ziplock bag. Add some of the beef cubes, seal the bag, and shake to coat. Remove beef cubes and repeat until all the beef is well coated (add additional chili powder and chipotle if needed). Reserve any remaining spice mixture.

3. 3

   Thread beef cubes on skewers. Thread the peppers on skewers seperate from the beef (use 2 skewers, one at each end of pepper, to make turning easier).

4. 4

   Grill beef and peppers until beef is barely done (do not cook too well, or beef will be tough), about 10 minutes or so, and peppers are blackened, about 15-20 minutes.

5. 5

   Remove beef cubes from skewers and set aside.

6. 6

   Remove peppers from skewers, wrap in damp paper towels, place in a paper bag and fold close. Let rest for 15 minutes or until cool enough to handle, then peel skin from peppers, seed, and dice.

7. 7

   Meanwhile, in a large saucepot, heat oil and saute onions and garlic until onion is tender and garlic is white or pale golden (do not let garlic get dark).

8. 8

   Add beef, peppers, beans, tomatoes with juice, tomato sauce, and reserved spice mixture. Bring to a simmer and simmer, uncovered, for about 20-30 minutes or until beef is tender and seasonings are well blended.

9. 9

   Serve with garnished with shredded cheese or sour cream, if desired.