Grilled Chili Recipes

GRILLED CHILES RELLENOS

Steps:

• In a small bowl, combine the sour cream, lime juice and 1/4 cup cilantro. Cover and refrigerate until serving., In a large skillet, saute onion in butter until tender. Add the mushroom, yellow squash, zucchini, jalapeno and garlic; saute 3-5 minutes longer or until vegetables are crisp-tender., Stir in the beans, 1-1/2 cups cheese, corn, cumin, salt, pepper and remaining cilantro. Remove from the heat. Spoon into poblano halves; sprinkle with remaining cheese., Grill peppers, covered, over indirect medium heat for 10-14 minutes or until tender. Serve with sour cream sauce.

GRILLED CHILI FRIES

Steps:

• Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
• On a baking sheet, toss to coat fries, oil and chili seasoning. Place fries on hot, oiled grill and cook 3 to 5 minutes per side. Serve hot with your favorite BBQ sauce for dipping.
• INDOOR: Preheat broiler. Place FROZEN fries on foil-lined baking sheet. Toss to coat with oil and chili seasoning. Broil fries for 8 to 12 minutes, turning once, or until desired degree of crispness.

GRILLED CHILI STEAK WITH GARLIC-LIME BUTTER

Steps:

• Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.
• Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.
• Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours.
• Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside.
• Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.
• Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.
• Remove from the grill and top with garlic-lime butter.

GRILLED CHILI

Steps:

• Prepare a coal fire or preheat a gas grill.
• Measure the chili powder and chipotle into a large ziplock bag. Add some of the beef cubes, seal the bag, and shake to coat. Remove beef cubes and repeat until all the beef is well coated (add additional chili powder and chipotle if needed). Reserve any remaining spice mixture.
• Thread beef cubes on skewers. Thread the peppers on skewers separate from the beef (use 2 skewers, one at each end of pepper, to make turning easier).
• Grill beef and peppers until beef is barely done (do not cook too well, or beef will be tough), about 10 minutes or so, and peppers are blackened, about 15-20 minutes.
• Remove beef cubes from skewers and set aside.
• Remove peppers from skewers, wrap in damp paper towels, place in a paper bag and fold close. Let rest for 15 minutes or until cool enough to handle, then peel skin from peppers, seed, and dice.
• Meanwhile, in a large saucepot, heat oil and saute onions and garlic until onion is tender and garlic is white or pale golden (do not let garlic get dark).
• Add beef, peppers, beans, tomatoes with juice, tomato sauce, and reserved spice mixture. Bring to a simmer and simmer, uncovered, for about 20-30 minutes or until beef is tender and seasonings are well blended.
• Serve with garnished with shredded cheese or sour cream, if desired.

GRILLED CHILI BURGERS

Steps:

• Heat gas or charcoal grill. In medium bowl, mix ground beef, chili powder and ground red pepper. Shape mixture into 4 (4-inch) patties, 1/2 inch thick. Spray both sides of onion slices with cooking spray or brush with oil.
• When grill is heated, place patties and onion slices on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 11 to 13 minutes, turning patties and onion slices once, until thermometer inserted in center of patties reads 160°F. During last 2 minutes of cooking, place buns, cut sides down, on grill and cheese on patties; cook 1 to 2 minutes or until buns are golden brown and cheese is melted.
• Place patties on bottom halves of buns. Top with onion slices. Cover with top halves of buns.

GRILLED CHILE-LIME SHRIMP

Steps:

• Preheat grill to medium-high.
• In medium bowl, combine all ingredients except shrimp and stir well.
• Peel shrimp except for tail, and devein. Rinse and pat dry with paper towels.
• Place shrimp in large resealable bag. Add marinade. Through bag, rub marinade into shrimp. Place in refrigerator for 20 minutes. Halfway through, turn bag and give shrimp another marinade massage. (Do not marinate longer than 20 minutes, or the acidic lime juice will cook the shrimp).
• Place shrimp on cutting board and nestle them together in groups of six. Using 2 bamboo skewers for each group, skewer the shrimp together (this is for nice presentation, keeps shrimp from falling into the grill and makes them easier to turn). NOTE: Soak bamboo skewers in water for 15 minutes prior to use, to keep them from burning.
• Grill shrimp on an oiled grill rack 2 minutes per side, or until opaque.
• (Serve with Toasted Couscous with Grilled Mango and Zucchini).

GRILLED HONEY CHILI FLAP STEAK

Steps:

• Stir garlic powder, chili powder, Mexican oregano, 1 teaspoon salt, and 1 teaspoon black pepper together in a bowl. Sprinkle garlic powder mixture over both sides of flap steak, pat rub into meat, wrap steak in plastic wrap, and refrigerate for at least 8 hours or overnight.
• Whisk honey, lime juice, cilantro, chipotle peppers, garlic, vegetable oil, apple cider vinegar, chipotle mustard, cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl. Cover with plastic wrap and refrigerate 1 to 2 hours. Separate mixture equally into two bowls; one for basting and one for serving.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook steak on the preheated grill until smoke rises from the spice rub. Turn the meat and squeeze the juice from 2 lime halves over the steak. When the spice rub begins to smoke, turn the meat again. Brush the refrigerated honey-lime basting sauce onto both sides of the steak and cook steak to your desired degree of doneness, 8 to 10 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let meat rest for 5 minutes and chop against the grain into bite-size pieces.
• Spoon grilled meat into tortillas. Top with onion, lime juice, reserved honey-lime serving sauce, and queso fresco cheese.

EGG SALAD WITH GRILLED BROCCOLI AND CHILI CRISP

Steps:

• Bring a medium pot of water to a boil. Carefully lower eggs into water with a slotted spoon and cook 8 minutes for medium-cooked or 9 minutes for hard-cooked. Transfer eggs with slotted spoon to a large bowl of ice water and let cool.
• Prepare a grill for high heat. (Or, heat a grill pan over high.) Place broccoli in a large bowl, drizzle with oil, and sprinkle 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. freshly ground black pepper over; toss to coat. Grill, undisturbed, until grill marks appear, about 2 minutes. Turn and cook on opposite side until charred in spots and broccoli is just tender, about 2 minutes.
• Peel eggs and coarsely chop; transfer to a medium bowl. Add pickles, scallions, mayonnaise, dill, mustard, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper and mix well. Taste and season with more salt and pepper if needed.
• To serve, spoon egg salad on a platter and arrange broccoli on top. Drizzle with chili crisp as desired, then sprinkle with sesame seeds. Serve with bread.

CHILI CHEESE GRILLED CHEESE BITES

Steps:

• Preheat a cast-iron skillet over medium-high heat. Place the beef in a thin, single layer and cook, undisturbed, until the bottom begins to brown, about 5 minutes.
• Meanwhile, make the seasoning. Mix the garlic powder, cayenne, cinnamon, cumin, mustard powder, onion powder and paprika and 2 teaspoons salt in a small bowl. Check to make sure the bottom of the beef is a brown color, add the seasoning, then stir to combine and cook for 4 minutes. Stir in the tomato paste and cook until the mixture is brick red, about 1 minute. Stir in 3 ounces of water, then remove from the heat.
• Preheat a large nonstick pan or griddle over medium heat.
• Place 4 of the bread slices on a work surface. On each slice, spread 1 tablespoon (0.5 ounce) of cream cheese, then top with 1 heaping tablespoon of Cheddar and set aside.
• Spread 2 heaping tablespoons of the chili on 4 more of the bread slices.
• Place 2 heaping tablespoons of Cheddar on the top left corner of the pan, spreading it out so it resembles the shape of a brioche slice as much as possible. Repeat three more times to create 4 squares or rectangles.
• Place each cheese-topped bread slice, cheese-side up, on top of a square of melting Cheddar. Top each with a chili-topped bread slice, chili-side up. Cook until the cheese starts to turn dark, golden yellow around the edges and is slightly crispy, about 5 minutes. Transfer the sandwiches to a plate.
• Place 2 heaping tablespoons of Cheddar on the top left corner of the pan, spreading it out so it resembles the shape of a brioche slice as much as possible. Repeat three more times to create 4 squares or rectangles.
• Place each of the 4 remaining bread slices on top of a square of melting Cheddar. Top with the sandwiches, chili-side down. Cook until the bottoms are crunchy and golden, about 5 minutes more. Transfer to a cutting board. Cut each sandwich into 4 squares and serve immediately.