Southwestern Chili

Slow-simmered and deeply flavorful, this Southwestern-inspired chili brings together bold spices, tender beef, and rich layers of flavor for a satisfying one-pot meal. Browning the beef in the Alpine Outdoor Collection Round Dutch Oven builds a robust foundation, while dark beer, dried chiles, and a touch of bittersweet chocolate add complexity and warmth. Simmered slowly on the grill until the meat is fork-tender, the result is a hearty chili with a smoky, outdoor-cooked character that’s perfect for gathering around the fire or serving at a casual backyard meal.

2 1/2 pounds beef stew meat, cut into chunks

Kosher salt

Freshly ground black pepper

Vegetable or canola oil

1 large yellow onion, diced

4 garlic cloves, minced or pressed

2-3 fresh green jalapenos, stemmed, seeded and diced

3 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

2 corn tortillas, torn into pieces

1 12-ounce can dark beer

1 28-ounce can diced tomatoes

1 cup beef stock

1 ounce bittersweet chocolate, chopped

4 whole dried guajillo chiles

Cilantro, chopped

Preheat grill on medium-high heat (about 450°F) with the lid closed.

Season beef all over with salt and pepper. When the grill is hot, place the Alpine Outdoor Collection Round Dutch Oven on the grill grates. Heat the pan with the lid closed for about 5 minutes.

Pour enough oil into the Dutch Oven to cover the bottom of the pot. When the oil is hot, add the beef to the pot in batches to avoid crowding. Brown the meat, turning occasionally, until browned and crusty on all sides. Remove the seared beef from the pot as it cooks and set aside on a plate. Add more oil as needed until all the meat is browned.

Lower the grill heat to medium (about 300-350°F). If the pot is dry, add more oil to cover the bottom of the pot. Add the onion and cook, stirring occasionally, until the onion is softened and starting to brown, about 10 minutes. Add the garlic, jalapenos, chili powder, cumin and coriander to the pot. Cook until garlic and spices are fragrant, about 1 minute, stirring constantly to avoid scorching the spices. Add the corn tortilla pieces and stir again.

Add the beer to the pot and stir to combine, scraping up the brown bits on the bottom. Close the grill lid and simmer until the beer is slightly reduced, about 5 minutes. Add the tomatoes, beef stock, chocolate and chiles and stir until well combined and chocolate has melted. Close the grill lid again, and simmer until the beef is fork-tender and the liquid is reduced by about one-third, about 1 1/2 hours.

Remove the guajillo chiles, and season to taste with additional salt and pepper if needed. Serve bowls of the chili topped with fresh cilantro.