Chili on the Grill | Red Meat Recipes | Weber Grills | Weber US

Ingredients

• 2 tablespoons pure chile powder, divided
• 2 teaspoons kosher salt, divided
• ½ teaspoon freshly ground black pepper
• 1 pound/455 grams top sirloin steak, 1 to 1¼ inch thick
• 3 boneless pork loin chops, each about 5 ounces and ¾ inch thick
• Extra-virgin olive oil
• 3 pounds/1.4 kilograms plum tomatoes, cores removed
• 3 celery ribs
• 2 medium yellow onions, cut crosswise into ½-inch slices
• 1 medium jalapeño chile pepper, stem removed
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons minced garlic
• ¼ teaspoon ground cayenne pepper
• 1 bottle (12 ounces) ale
• 1 cup/240 milliliters beef broth
• 1 can (14 ounces) pinto beans, drained and rinsed
• 1 cup/100 grams grated sharp cheddar cheese
• 1 cup/240 milliliters sour cream