Cookout Chili
Submitted by shirl
Chili made from charcoal-grilled burgers crumbled with fire-roasted peppers, jalapenos, and kidney beans. Smoky, spicy, and built for eating outdoors around the fire.
YIELD
2 servingsPREP
25 minCOOK
30 minREADY
60 minThis isn’t your standard stovetop chili. This one starts on the grill.
Beef chuck gets formed into burgers and charcoal-grilled until crispy on the outside and juicy in the middle, then crumbled into a pot. That char from the grill gives the whole batch a smoky backbone you just can’t fake on a kitchen burner.
Bell peppers, green chiles, and jalapenos get a quick roast over the flames too, adding another layer of fire-kissed depth.
Toss it all together with tomato sauce, kidney beans, cumin, oregano, and chile caribe, then let it simmer while you enjoy the rest of the cookout. This is chili with a story to tell.
Pro Tips
- Grill the burgers medium rare before crumbling. They’ll finish cooking in the chili and stay tender
- Roast the peppers until the skins blister and char for the deepest smoky flavor
- Adjust the heat with more or less jalapeno and ground chile to suit your crowd
- Make it ahead and reheat the next day. Like all good chili, this one gets better with time
Ingredients
Directions
Form the meat into three or four hamburger patties.
Over a grill, charcoal broil the hamburgers until they are medium rare on the inside and nicely crisp on the outside.
Set them aside to cool.
Lightly roast the bell pepper, green chiles and jalapeno (if fresh) over the fire.
Prepare parched red or green chiles according to succeeding recipe, then finely chop all the peppers.
Crumble the hamburgers into a large skillet or Dutch oven and add the peppers and the remaining ingredients to the meat. Simmer over the fire for at least 30 minutes.
Stir occasionally.
Taste and adjust seasonings.
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