Beer-braised chili con carne with beans

Fuel Type: Gas or Coal

• SERVINGS: 6 to 8

• PREPARATION TIME: 30 MIN.

• COOKING TIME: 4 MIN.

INGREDIENTS

• • 2 teaspoons of ground cumin
  • Coarse sea salt
  • Freshly ground black pepper
  • 455 grams of beef skirt steak, about 2 cm thick, with excess fat removed, cut crosswise into halves or thirds
  • Vegetable oil

  CHILI

  • • 120 grams medium yellow onion, finely chopped
    • 1 tablespoon of chopped garlic
    • 2 tablespoons of chili powder
    • 2 teaspoons of dried oregano
    • 2 cans (about 450g each) of chili beans, such as pinto beans, with their liquid
    • 1 can (780 g) of diced tomatoes
    • 1 bottle (360 ml) of stout beer
    • 2 tablespoons of apple cider vinegar
    • ½ teaspoon of Worcestershire sauce
    • 200 grams of finely grated cheddar cheese

INSTRUCTIONS

1. Prepare the grill for direct heat with medium heat (180-230 °C).
2. In a small bowl, combine the cumin, 1 teaspoon of salt, and 1 teaspoon of pepper. Lightly brush the cuts of meat with oil on both sides and season evenly with the cumin mixture. Let the cuts rest at room temperature for 15-30 minutes before grilling.
3. Roast the cuts of meat with Cook over direct medium heat , keeping the lid closed, until the meat is rare (4-6 minutes), turning once. Remove from the grill and let rest for 3-5 minutes. Cut into bite-sized pieces.
4. Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the onion and garlic and cook until the onion is soft (about 5 minutes), stirring occasionally. Stir in the chili powder and oregano and cook until fragrant (1-2 minutes). Add the remaining chili ingredients and increase the heat to bring the mixture to a boil. Reduce the heat to low, add the meat, cover, and continue cooking for 20 minutes. Uncover the pan and simmer until the chili reaches your desired consistency (40-50 minutes), stirring occasionally to scrape the bottom of the pan. Season with salt and pepper. Serve hot with shredded cheese.