Grilled Chili

Melting Pot

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I Grill on two Weber Performer Platinum grills. I usually use the traditional Kingsford charcoal but sometimes I use lump coal or wood chunks. I…

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I'll never cook chili on the stove again.  The smokey goodness that this Grilled Chili has in every ingredient puts this dish among my favorite all time recipes!

I like to use a Dutch oven, but you can use any large pot that you don’t mind getting charred up. Start off by setting your grill up to grill burgers over direct heat.

In a large bowl, mix 4 lbs of ground chuck (80/20), 2 teaspoons of chili powder, 2 teaspoons of cumin, 2 teaspoons of black pepper, 1/4 cup of Worcestershire sauce, 3 teaspoons of creole seasoning, and 2 tablespoons of hot sauce. Form oversized burgers and grill until they are medium rare. Remove and cover.  Add wood chips if you want to increase the overall smokiness of the chili.

Situate the coals in a perimeter around the edge of the grill, creating a circle.

Put the Dutch oven or pot in the center of the grill and make sure it’s sitting level. Once it’s hot, add a pack of chopped bacon and two links of chopped smoked sausage. Once the bacon is about halfway cooked, add 4 stalks of chopped celery, 2 chopped bell peppers (red, yellow, orange, or green), two chopped large pablanos, 6 chopped chili peppers, 1 chopped large red onion, 4 tablespoons of minced garlic, 1/3 cup of Worcestershire sauce, 1/4 cup of hot sauce, 3 tablespoons of chili powder, 3 tablespoons of cumin, 2, tablespoons of paprika, t2 tablespoons of black pepper, two tablespoons of garlic powder, two tablespoons of onion powder, and 3 tablespoons of creole seasoning.

Drain and rinse 3 cans of dark kidney beans, 3 cans of light kidney beans, and two cans of black beans. Add to the pot.

Chop the burgers and add to the pot. Add 5 cans of diced tomatoes (I like the ones with chilies already added), including the juice. Finally, add a 12 ounce dark lager beer.

Stir all ingredients to make sure they are spread consistently throughout the chili. Make sure the chili is at a steady simmer. Don’t put a cover on the pot. Add hickory wood chips to the coals and put the lid on the grill. Open the lid every 15 minutes or so to stir. The liquid should be rising to the top. Make sure you keep it stirred in. If it’s getting too thick, add more beer. I usually add a total of 3 beers throughout the process. Make sure you taste your chili often so you can dial in your desired taste. I usually let it simmer for an hour and a half. Once you’re satisfied with the taste and consistency, take the pot off the grill and let it stand for at least 20 minutes.

I recommend serving in a bowl topped with shredded sharp cheddar cheese, and a big ass dollop of sour cream.

If you like this Grilled Chili Recipe, check out our Grilled Potato Salad!

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