“Serial Griller” author Matt Moore is making his show-stopping chili on the grill.
Chili on The Grill
1 hour 20 minutes
- 2 tablespoons olive oil
- 1 medium (8-ounce) yellow onion, chopped (1 cup)
- 1½ tablespoons minced garlic (from 4 medium cloves)
- 2 pounds 80/20 lean ground beef
- 2½ tablespoons chili powder
- 2 teaspoons kosher salt
- 1½ teaspoons ground cumin
- 1½ teaspoons ground cinnamon
- ½ teaspoon unsweetened cocoa
- ¼ teaspoon ground allspice
- ¼ teaspoon cayenne pepper
- 1 (15-ounce) can tomato sauce
- 1 cup water
- 1 tablespoon red wine vinegar
CHILI ON THE GRILL DIRECTIONS:
- Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate of the grill. Adjust the vents as needed to maintain an internal temperature of 400° to 450°F. (If using a gas grill, preheat to medium-high [400° to 450°F].)
- Place a cast-iron Dutch oven on the unoiled grates. Add the oil and heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the ground beef and cook, breaking up chunks with a wooden spoon, until browned, 8 to 10 minutes. Stir in the chili powder, salt, cumin, cinnamon, cocoa, allspice, and cayenne. Cook, stirring constantly, until fragrant, about 1 minute. Stir in the tomato sauce, water, and vinegar and allow the mixture to come to a simmer.
- Adjust the vents as needed to reduce grill internal temperature to 250° to 300°F. (If using a gas grill, reduce temperature to low [250° to 300°F].) Cook, covered and stirring occasionally, until the meat is tender and the sauce has thickened, about 1 hour.