WEBER GRILL RECIPES: Weber Chili on the Grill

Weber Chili on the Grill

Grilling chili on a Weber grill adds smoky depth and caramelized flavor that stovetop chili can’t match. By using direct and indirect heat, wood smoke, and grilled aromatics, you can create a rich, bold chili perfect for backyard gatherings, game day, or cozy nights.

🧠 Key Principles

Grill Smoke Infusion
- Charred vegetables and smoked spices enhance umami.
Meat Searing
- Direct heat browns the meat, adding Maillard flavor, which builds chili complexity.
Slow Cooking
- Indirect heat allows the chili to simmer and meld flavors, developing depth without burning.
Layered Flavoring
- Grilled peppers, onions, garlic, and optional smoked chilis create smoky, sweet, and spicy layers.

🥩 Ingredients (Serves 6–8)

Ingredient	Quantity	Notes
Ground beef, pork, or turkey	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 enhances flavor
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 garnish	Cheddar, sour cream, cilantro, lime	For serving

🔥 Step-by-Step Weber 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 wood chips for smoke infusion

2. Grill the Vegetables

Brush onions, peppers, and garlic with olive oil
Grill over direct heat until charred and softened (~8–10 min)
Remove, peel if desired, and roughly chop

3. Sear the Meat

Toss ground beef or pork with a pinch of salt and pepper
Place in a grill-safe skillet or cast-iron pan over direct heat
Sear until browned (~5–7 min), breaking up chunks with a spatula

4. Assemble the Chili

Add grilled vegetables to the seared meat
Stir in tomato paste, diced tomatoes, beans, and stock
Add spices: chili powder, paprika, cumin, oregano
Mix well

5. Simmer on the Grill

Move pan to indirect heat
Cover with lid or foil
Simmer 30–45 minutes, stirring occasionally, until flavors meld
Adjust salt, pepper, and chili heat

6. Serve

Spoon chili into bowls
Top with optional garnishes: shredded cheese, sour cream, cilantro, lime wedges
Serve with cornbread, tortilla chips, or crusty bread

🧠 Pro Tips for Maximum Flavor

Use a mix of meats: Beef and pork create richer chili.
Char veggies: Grilling peppers, onions, and garlic adds smoky sweetness.
Smoke it: Soak wood chips in water and add for subtle smoky aroma.
Cook low and slow: Indirect heat simmers chili evenly without scorching.
Layer spices gradually: Toasting spices briefly in the skillet deepens flavor.

🔥 Optional Enhancements

Add dark chocolate or cocoa powder for complexity
Stir in beer or stout for deep malty flavor
Add chipotle peppers in adobo for smoky heat
Top with grilled corn or roasted poblano for texture contrast

🥂 Suggested Pairings

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

⭐ Why Weber Chili on the Grill Works

Direct heat searing builds deep, savory meat flavor
Grilled vegetables add caramelized sweetness and smokiness
Low indirect heat simmers chili to meld flavors without burning
Perfect for outdoor entertaining, creating a dish with layered textures, bold flavors, and aromatic appeal

OTHER RECIPES

Weber Grill Recipe INGREDIENTS

3 pounds plum tomatoes, cores removed
3 stalks celery
2 medium yellow onions, cut crosswise into 1/2-inch slices
Extra virgin olive oil
1 medium jalapeño pepper, stem removed
2 tablespoons pure chile powder, divided
2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 pound top sirloin steak, about 3/4 inch thick
3 boneless pork loin chops, each about 5 ounces and 3/4 inch thick
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons minced garlic
1/4 teaspoon ground cayenne pepper
1 bottle (12 ounces) ale
1 cup beef broth
1 can (14 ounces) pinto beans
1 cup grated sharp Cheddar cheese
1 cup sour cream

WEBER GRILL RECIPE INSTRUCTIONS

1. First of all grill the tomatoes over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until the skins are lightly charred on all sides, 8 to 10 minutes, turning as needed. And then transfer the tomatoes to a food processor and purée (in batches, if necessary), then pour into a large saucepan.

2. Brush or spray the celery and onion slices with olive oil. Grill the celery, onions, and jalapeño over direct medium heat, with the lid closed as much as possible, until well marked, 8 to 10 minutes, turning once. Transfer the vegetables to a cutting board. Chop the celery and onions into 1/4-inch pieces. Mince the jalapeño. Add the vegetables to the tomato purée.

3. Next In a small bowl combine 1 tablespoon of the chile powder, 1 teaspoon of the salt, and the pepper. Brush or spray the meat with oil and season both sides of the steak and the chops with the spices. Grill over direct medium heat, with the lid closed as much as possible, for about 8 minutes, turning once. Remove from the grill and cut into 3/4-inch cubes, then add to the tomato mixture.

4. And then add the remaining 1 tablespoon chile powder, the remaining 1 teaspoon salt, cumin, oregano, garlic, cayenne, ale, and broth to the meat mixture. Bring to a boil over high heat.

5. Reduce the heat and simmer, stirring occasionally, until the meat cubes are very tender, 1 to 1-1/2 hours. Add the pinto beans and simmer for 15 minutes more.

6. Serve warm in individual bowls and top with the cheese and sour cream. Enjoy the chili on the grill.
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