Steak and Ale Chili with Beans

After the holidays, the weather typically gets frightful in Kentucky… and there’s something so comforting about Chili on a blustery winter day.  Enjoy this recipe, compliments of Weber.

• 2 teaspoons ground cumin
• Kosher salt
• Ground black pepper
• 1 pound skirt steak, about ? inch thick, trimmed of excess fat, cut into foot-long pieces
• Vegetable oil

• 1½ cups finely chopped yellow onion
• 1 tablespoon minced garlic
• 2 tablespoons pure chili powder
• 2 teaspoons dried oregano
• 2 cans (16 ounces each) chili beans, such as pinto beans, with liquid
• 1 can (28 ounces) diced tomatoes
• 1 bottle (12 ounces) stout beer
• 2 tablespoons cider vinegar
• ½ teaspoon Worcestershire sauce
• 2 cups finely grated cheddar cheese (8 ounces)

1. Prepare the grill for direct cooking over medium heat (350° to 450° F).
2. In a small bowl, combine the cumin, 1 teaspoon salt and 1 teaspoon pepper. Lightly brush the steaks on both sides with oil and season evenly with the rub. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
3. Brush the cooking grates clean. Grill the steaks over direct medium heat, with the lid closed as much as possible, until cooked to medium-rare doneness, 4 to 6 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks into ½-inch pieces.
4. In a large saucepan over medium heat, heat 1 tablespoon oil. Add the onion and garlic and cook until the onion is tender, about 5 minutes, stirring occasionally. Stir in the chili powder and oregano and cook until fragrant, 1 to 2 minutes. Add the remaining chili ingredients and increase the heat to bring the chili to a boil. Reduce the heat to low, add the steak, cover, and simmer for 20 minutes. Uncover the pan and continue to simmer until the chili thickens to the consistency you like, 40 to 50 minutes, stirring to the bottom of the pan occasionally. Season with salt and pepper. Serve warm topped with grated cheese.