I know it can still be a bit “chilly” in the evenings and the last thing you may be thinking of is firing up your gas or charcoal barbecue, however, this recipe is really great comfort food. It will warm you through and yet you can still be cooking outside and enjoying the last of the early spring sunshine and toasting the sunset. This recipe serves six in our house, but we are big eaters!
|| Steak and Ale Chilli
▪ 2 teaspoons ground cumin
▪ 1 teaspoon sea salt
▪ 1 teaspoon ground black pepper
▪ 500gms of sirloin steak, about 2cm thick
▪ Olive oil
For the chilli
▪ 1 1/2 cups of chopped onion
▪ 3 garlic cloves minced
▪ 2 tablespoons of chillipowder (that will give the chilli some kick, but you can reduce or, if you are brave, increase this amount to taste)
▪ 2 teaspoons of dried oregano
▪ 2 tins of chilli beans
▪ 1 large tin of chopped tomatoes
▪ 1 1/2 cups of Sagres dark beer or equivalent
▪ 2 tablespoons of cider vinegar
▪ 1 teaspoon of Worcester sauce
▪ 2 cups of grated Cheddar cheese, or São Jorge cheese from the Azores is a great alternative.
1. Prepare your BBQ for direct cooking over a medium heat (180° to 220° Celsius)
2. Combine the cumin, salt and pepper in a small bowl and then brush the steaks with the oil and season evenly with the spice mix. Make sure the steaks are up to room temperature before grilling (15 to 30 minutes approx.)
3. Grill the steaks over the direct medium heat, with the lid closed, until cooked to medium rare doneness – this should be about 4 to 6 minutes. Turn once during this time. Remove from the grill and let rest for 3 to 5 minutes. Cut the steak into 2-3cm pieces.
4. In a large saucepan over a medium heat, warm 1 tablespoon oil and then add garlic and onion until the onion is tender but not taking on colour. After about five minutes, stir in the chilli powder and oregano and cook for about 1-2 minutes. Add the remaining chilli ingredients and increase the heat to bring the chilli to boil.
5. Reduce the heat to low and add the steak, cover and simmer for 20 minutes. Uncover the pan and continue to simmer until the chilli thickens to a consistency you like – this should take about 40-50 minutes. Stir the bottom of the pan occasionally to ensure it does not stick. Remove from the heat and season with salt and pepper to taste. Put into warm bowls and sprinkle the grated cheese over the top.
6. This is great to serve with a chunk of crusty bread on the side. True comfort food!
This article has been supplied by Chris Winstanley from Moveison, outdoor living specialists – www.moveison.com
By CHRIS WINSTANLEY