Texas-Style Chili Con Carne on the Arteflame Grill
Texas-Style Chili Con Carne is all about rich, smoky flavors, tender chunks of beef, and bold spices—without beans or tomatoes. Making it on the Arteflame grill infuses the chili with an incredible depth of flavor, giving the meat a perfect sear and slow-cooked tenderness. This hearty dish is perfect for outdoor cooking, bringing together fire, spice, and slow-simmered beef in one incredible meal.
Ingredients:
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tablespoons butter
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 dried ancho chilies, stemmed and seeded
- 3 dried guajillo chilies, stemmed and seeded
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 2 cups beef broth
- 1/2 cup dark beer (optional)
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions:
1. Fire Up the Arteflame Grill
Start by lighting your Arteflame grill. Soak three paper napkins in vegetable oil and place them in the grill with firewood stacked on top. Light the grill and let it heat for about 20 minutes until the cooktop is ready for high heat in the center and moderate heat along the edges.
2. Toast the Dried Chilies
Place the dried ancho and guajillo chilies directly on the flat cooktop near the center of the grill. Toast them for about 2 minutes on each side until they are fragrant and slightly puffed. Remove from the grill and soak in hot water for 15 minutes to soften. Once softened, blend them with a small amount of the soaking water to create a smooth paste.
3. Sear the Beef
Season the beef chunks with salt and black pepper. Add vegetable oil to a cast iron Dutch oven or pot placed on the flat cooktop of the grill. When the oil is hot, sear the beef in batches, making sure all sides are browned. Set the seared beef aside.
4. Sauté the Onions and Garlic
In the same Dutch oven, melt butter and add the chopped onions. Sauté them for 5-7 minutes until softened and lightly caramelized. Add minced garlic and cook for another minute until fragrant.
5. Add the Spices
Stir in chili powder, smoked paprika, cumin, and oregano, letting the spices toast for about 1 minute. This deepens their flavor before adding the chili paste.
6. Simmer the Chili
Return the seared beef to the pot. Pour in the blended chili paste, beef broth, and dark beer (if using). Stir everything together, cover the pot, and move it to the outer edges of the flat cooktop, where the heat is lower. Let the chili simmer gently for 1.5-2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
7. Serve
Once the beef is tender and the chili has reached your desired consistency, remove the pot from the grill. Let the chili rest for 10 minutes. Garnish with fresh cilantro and serve with lime wedges for a fresh, tangy touch.
Tips:
- Toast the Chilies: Don’t skip toasting the dried chilies on the grill. This step enhances their smoky flavor and adds complexity to the chili.
- Sear for Flavor: Searing the beef on the flat cooktop locks in juices and adds a delicious crust to the meat.
- Simmer Low and Slow: Use the cooler zones of the Arteflame grill to gently simmer the chili, ensuring tender beef and a rich sauce.
- Make It Ahead: Chili con carne tastes even better the next day. Make it ahead and let the flavors deepen overnight.
Variations:
- Spicy Chipotle Chili: Add chipotle peppers in adobo sauce for extra heat and smoky flavor.
- Smoky Bacon Chili: Stir in cooked, chopped bacon for a smoky, rich flavor.
- Coffee Chili: Add a cup of brewed coffee for a bold, earthy undertone.
- Chocolate Chili: Stir in a small piece of dark chocolate at the end of cooking for a deeper, slightly sweet note.
- Green Chili: Replace ancho and guajillo chilies with green hatch chilies and use pork for a different twist.
Best Pairings:
- Grilled cornbread
- Tortilla chips
- Grilled vegetables like bell peppers or corn
- A cold beer or margarita
