Introduction
Chili con Carne, a hearty dish of tender beef and bold spices, is a favorite comfort food for many. The key to exceptional chili lies in the meat. The Arteflame grill brings smoky depth and perfectly seared beef to your chili, elevating the dish with live-fire cooking. For the best results, we use a combination of beef chuck roast and ground beef. The chuck roast provides tender chunks, while the ground beef adds richness and texture.
Follow this step-by-step recipe to create an unforgettable Chili con Carne on the Arteflame.
Ingredients
For the Meat:
- 1 ½ pounds beef chuck roast, cut into 1-inch cubes
- 1 pound ground beef
For the Chili Base:
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) diced tomatoes
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 can (15 oz) kidney beans, drained and rinsed
For the Spices:
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust for heat preference)
- Salt and black pepper, to taste
For Garnish:
- Fresh cilantro, chopped
Instructions
1. Prepare the Arteflame Grill
Light your Arteflame grill by soaking three paper napkins in vegetable oil, placing them in the base, and stacking wood or charcoal on top. Allow the grill to heat for 20 minutes. Use the center grill grate to sear the meat and the flat top griddle for sautéing vegetables.
2. Sear the Meat
- Season the beef chuck cubes with salt and pepper.
- Lightly oil the center grill grate and sear the beef chuck cubes for 3-4 minutes per side, until browned with a smoky crust.
- Cook the ground beef on the flat top griddle, breaking it into crumbles, for 5-7 minutes until fully browned.
- Transfer both meats to a large grill-safe pot or Dutch oven.
3. Sauté the Vegetables
- Move to the flat top griddle and heat olive oil over medium heat.
- Add diced onion and minced garlic. Cook for 5-7 minutes until softened and fragrant.
- Stir in chili powder, cumin, smoked paprika, and cayenne pepper, cooking for 1 minute to bloom the spices.
4. Build the Chili
- Transfer the sautéed vegetables and spices to the pot with the meat.
- Add diced tomatoes, tomato paste, and beef broth. Stir well to combine.
5. Simmer on the Arteflame
- Place the pot or Dutch oven on the flat top griddle over medium-low heat.
- Simmer the chili for 1-2 hours, stirring occasionally. The beef chuck will become tender, and the flavors will meld beautifully.
6. Add the Beans
- During the last 15 minutes of cooking, add the kidney beans to the chili. Stir to combine and heat through.
7. Serve and Garnish
- Remove the pot from the grill. Serve the chili hot in bowls.
- Garnish with fresh cilantro and serve with cornbread, tortilla chips, or your favorite toppings.
Tips for Success
- Use Both Chuck Roast and Ground Beef: The combination gives the chili a mix of tender chunks and rich texture.
- Sear for Maximum Flavor: The Arteflame’s 1,000°F center grill grate creates a smoky crust that enhances the beef.
- Simmer Low and Slow: Allowing the chili to simmer ensures the beef chuck becomes melt-in-your-mouth tender.
- Adjust Heat Levels: Add more cayenne pepper if you prefer a spicier chili.
Conclusion
Making Chili con Carne on the Arteflame grill is a game-changer. The combination of beef chuck roast and ground beef, perfectly seared on the 1,000°F center grill grate, creates a smoky, hearty chili packed with flavor. Whether for a casual dinner or a backyard gathering, this recipe is sure to impress.
