Ditch the stockpot and take your chili outdoors with this unique flat-pan method. By combining flame-seared top sirloin with savory ground beef and kidney beans, this recipe builds a deep, smoky base that sets it apart from any stovetop version.
Flat Pan Chili
| Jacob Mauzey
Flat Pan Chili
Rated 5.0 stars by 1 users
Category
Entre
Cuisine
American
Author:
Jacob Mauzey
Servings
8-10 people
Prep Time
20 minutes
Cook Time
2 hours 5 minutes
Chili should have beans in it, and this is the recipe that will prove it. With plenty of flavors and textures there is plenty to take in with this hearty meal.
Ingredients
- 2 Tbsp Chili Powder
- 2 Tbsp Paprika
- 1 Tbsp Oregano
- 1 Tbsp Garlic Powder
- 1 Tbsp Cumin
- 2 Tsp Black Pepper
- 2 Tsp Salt
- 1 White Onion diced
- 2 Jalapenos diced
- 2 lb Top Sirloin Steak
- 1. 5 lb Ground Beef (I used ground sirloin but this is just preference)
- 2 cups Beef Stock
- 2 16 oz cans of Kidney Beans
- 1.5 cups water
Directions
- Pre-heat your Prime300 grill to 400 degrees, open sear plate.
- Grill steak to rare between 120-125 degrees. Cover with foil and set off to side.
- Place small skillet on grill and add onions, jalapenos, and ground beef, cook until beef is browned.
- Turn Grill down to 275 degrees, close sear plate.
- Cut up steak and add into large aluminum pan with all other ingredients, stirring to evenly spread seasonings and mixing ingredients well.
- Place pan on grill and let simmer for 2 hours, stirring occasionally.
- Remove from heat and serve with preferred toppings, I used sour cream and a Mexican cheese blend.
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