Special: Chili on the Grill

Nothin' better for a crisp autumn day!  Spray with PAM 4 large tomatoes, 3 stalks of celery and a jalapeno then grill about 8-10 minutes, so the skin falls off the tomatoes.  Make 3 pounds of hamburger (or other meat of choice) into patties and rub with Chipotle Seasoning or a meat seasoning of your preference.  Grill the meat to medium doneness and remove it from the grill.

Put the tomatoes in the blender and puree.  Pour into a pasta pot and put it on the stove.  Chop the celery and jalapenos into chunks and throw them into the pot.  Cut the meat into cubes and toss THOSE into the pot.  Pour in a bottle of ale. Simmer for about 1 to 1-1/2 hours.  During the last 20 minutes pour in three cans of pinto beans WITHOUT the juice, a tablespoon of chili pepper and then add salt and pepper to taste.  IT'S AMAZING!  The smoky flavor from the grill is shared among the veggies and meat and sauce and it all mixes together in a fine collaboration.  It is just the BEST.  I like to eat in the fall with cornbread.  My honey loves it.

adapted from:  http://www.weber.com/grillout/recipes/beef/chili-on-the-grill


Next time:  Acapulco Chicken