Chili on the Grill

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      Chili on the Grill:007:
      1 eggplant
      2 tsp salt
      1 onion, sliced into 1/2-inch-thick rings
      1 bell pepper, quartered
      1/4 plus 2 tbs olive oil, plus additional for grill grate
      1 lb ground beef
      2 garlic cloves, minced
      1/4 cup chili powder
      1/2 tsp cinnamon
      1/2 tsp cumin
      28-oz can diced tomatoes
      12-oz bottle beer
      Slice eggplant into 1-in-thick rings. sprinkle 1/2 tsp of the salt over all slices. Place in colander in sink.

      Drain 30 minutes. Meanwhile, heat grill for direct cooking. Blot eggplant slices dry with paper towels.

      In large bowl, toss eggplant, onion and bell pepper with 1/4 cup of the olive oil. Brush grill grate with oil, Place vegetables on gass grill directly over medium heat or on charcoal grill 4 to 6 inches directly over medium-heat coals. Grill, turning once with metal spatula, about 7 minutes or until softened and brown.

      Remove from grill. Roughly chop. In large pot, preferably cast iron, heat remaining 2 tbs olive oil on grill grate directly over medium heat.

      Add ground beef and garlic. Stir. Cover grill.

      Cook 5 minutes or until meat is sizzling and no longer pink. Stir in chile pwder, cinnamon and cumin. Cook 20 seconds or until fragrant, stirring constantly.

      Stir in tomatoes, beer and chopped grilled vegetables. Cover grill. Cook, stirring frequently, 45 minutes or until slightly thickened.

      Season with remaining 1 1/2 tsp salt. 6 servings = about 375 calories

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