Weber Grill Recipe-Beef Satay

Weber Grill Recipe-Beef Satay

Grilling chili on a Weber grill transforms a classic comfort food into a smoky, rich, and deeply flavored dish. By combining direct and indirect heat techniques, grilled aromatics, and optional wood smoke, you can create a chili with enhanced depth, complexity, and backyard-grill charm.

---

🧠 Key Principles

1. Smoke Infusion

   • Grilled vegetables and smoked spices add earthy, smoky umami.

2. Meat Browning (Maillard Reaction)

   • Searing meat directly on the grill develops a caramelized, savory crust.

3. Low & Slow Simmering

   • Indirect heat allows chili to simmer and meld flavors without burning.

4. Layered Aromatics

   • Grilled peppers, onions, garlic, and optional smoked chilis create complex flavor profiles.

---

🥩 Ingredients (Serves 6–8)

Ingredient	Quantity	Notes
Ground beef or pork	1.5 lbs (680 g)	80/20 beef recommended for juiciness
Chorizo or smoked sausage	8 oz (225 g)	Optional, adds smoky depth
Onion	1 large	Quartered for grilling
Bell peppers	2 (red & yellow)	Grilled for sweetness
Jalapeño or chipotle	1–2	Adjust heat level
Garlic	4 cloves	Grilled or minced
Canned diced tomatoes	28 oz (800 g)	Base for chili
Tomato paste	2 tbsp	Deepens flavor
Kidney beans	15 oz (425 g)	Drained and rinsed
Black beans	15 oz (425 g)	Optional
Olive oil	2 tbsp	For vegetables and meat
Chili powder	2 tsp	Smoked chili powder adds depth
Paprika	1 tsp	Sweet or smoked
Cumin	1 tsp	Ground
Oregano	1 tsp	Dried
Salt & pepper	To taste	Season generously
Beef or chicken stock	1 cup	Adjust consistency
Optional garnishes	Cheddar, sour cream, cilantro, lime	For serving

---

🔥 Step-by-Step Grill Method

1. Preheat the Grill

• Direct heat: High (~450–500°F / 230–260°C) for searing

• Indirect heat: Low (~275–300°F / 135–150°C) for simmering

• Optional: Add soaked wood chips for smoky flavor

---

2. Grill Vegetables

• Toss onions, peppers, and garlic with olive oil

• Grill over direct heat until charred and softened (~8–10 min)

• Peel if desired and roughly chop

---

3. Sear Meat

• Place ground meat in a grill-safe skillet or cast iron pan

• Sear over direct heat, breaking into chunks until browned (~5–7 min)

---

4. Combine Ingredients

1. Add grilled vegetables to the seared meat

2. Stir in tomato paste, diced tomatoes, beans, stock

3. Add spices: chili powder, paprika, cumin, oregano

4. Mix well

---

5. Simmer on Indirect Heat

• Move pan to indirect heat zone

• Cover with lid or foil

• Simmer 30–45 minutes, stirring occasionally

• Adjust salt, pepper, and heat

---

6. Serve

• Spoon chili into bowls

• Top with optional garnishes: shredded cheese, sour cream, cilantro, lime

• Pair with cornbread, tortilla chips, or crusty bread

---

🧠 Pro Tips

1. Meat Mix: Use beef and pork for richer flavor.

2. Charred Aromatics: Grilled onions, peppers, and garlic add natural sweetness.

3. Wood Smoke: Soaked chips or charcoal smoke deepens flavor.

4. Low & Slow: Indirect heat prevents burning and allows flavors to meld.

5. Layer Spices: Toast spices briefly in skillet for stronger aroma.

---

🔥 Optional Flavor Boosters

• Add dark chocolate or cocoa powder for depth

• Stir in beer or stout for maltiness

• Include chipotle peppers in adobo for smoky heat

• Add grilled corn or roasted poblano for texture contrast

---

🥂 Suggested Pairings

Beer: Amber ale, stout, lager, IPA
Wine: Zinfandel, Shiraz, Malbec
Sides: Cornbread, garlic bread, grilled vegetables, coleslaw

---

⭐ Why Weber Chili on the Grill Works

• Direct heat sears meat, building savory complexity

• Grilled vegetables provide caramelized sweetness and smoke

• Indirect heat simmers chili, blending all flavors perfectly

• Ideal for outdoor entertaining, offering layered textures, bold flavors, and smoky aromas

OTHER RECIPES

A great weber grill recipe to try !
WEBER GRILL INGREDIENTS
Marinade:

• 1 green onion, finely chopped
• 1/3 cup ketchup
• 1/4 cup light soy sauce
• 3 tablespoons dark brown sugar
• 3 tablespoons fresh lime juice
• 1 tablespoon peanut oil
• 1 teaspoon grated fresh ginger
• 1 teaspoon minced garlic
• 1/4 teaspoon crushed red pepper flakes
• 1-1/2 pounds top round or beef tenderloin
• 1/4 cup creamy peanut butter

WEBER GRILL INSTRUCTIONS

1. First of all in a small bowl whisk the marinade ingredients with 1/4 cup water.

2. And then cut the beef into 3/4-inch cubes. Place the cubes in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 1 to 2 hours.

3. Next is to remove the meat from the bag, reserving the marinade. Thread the meat onto metal skewers, leaving space between the cubes. Allow to stand at room temperature for 20 to 30 minutes before grilling.

4. Grill the beef cubes over direct high heat (450°F to 550°F), with the lid closed as much as possible, until cooked to desired doneness, 3 to 5 minutes for medium rare, turning once.

5. Pour the reserved marinade into a small saucepan, bring to a boil over high heat, and boil for one full minute. Add the peanut butter, return to a boil, and whisk until the sauce thickens. Serve warm with the beef skewers. The weber grill recipe of satay is ready...enjoy it !

VIDEO:

webergrillrecipes-sage-orange-and-clove-rotisserie-turkey