Grilled Steak and Chili Beans, an easy to make crowd pleaser...

Here's a recipe that's very easy to make for family get-together's or pot-lucks, and it's a real crowd pleaser. The name for this original recipe of mine is as simple as the dish is to make: Grilled Steak and Chili Beans. You simply take a couple of cans of chili beans, dice a few simple veggies, add some steak and cook together. You can make this dish on your range in a large pot, or simmer it overnight in your crock pot.

Special tools: Cast Iron Pot; I use 6 quart, with lid, grill, indoor or outdoor
Preparation time: About 15 minutes
Cooking time: About 15 minutes for the steak, 1 hour for the beans
Yield: 8 servings

1 lb boneless steak, any cut, I prefer a steak about 3/4" thick
2 30-oz cans Chili Beans, including bean juice
1/2 white onion, finely diced
2 jalapeno peppers, seeds and stems removed
2 cloves garlic, crushed
1 teaspoon ground cumin
1/2 cup barbecue sauce, any variety
1/2 cup burgundy wine, or any other strong-tasting red wine
2 tablespoons olive oil
1/2 teaspoon chili powder (optional)
Salt to taste, about 1/8 teaspoon

Fire up grill to high temperature. Any kind of grill can be used, indoor or outdoor. When grill reaches operating temperature, using spatula or tongs, place meat on grill, and cook for about 8 minutes. Turn over and cook another 7 minutes, or "until its done..." The idea is to sear the meat, locking in the flavor, and producing attractive grill marks. Remove meat from grill. Important: Allow meat to "rest" for 10 minutes to distribute the juices throughout the meat.

Left: Steak is cooking on the grill. Note the grill marks, as I've just flipped the steak over. Right: The steak is sliced against the grain into thin slices, and then each thin slice is cut into bite-sized pieces. Notice that I prefer the grill marks to appear with the grain of the meat for a more interesting presentation.

Meanwhile, dice onion, and jalapeno pepper, taking care to remove seeds and stems. Finely dice or crush garlic.

Place olive oil in cast iron pot and turn heat to high. When oil starts to smoke, add diced vegetables, and saute for about 3 minutes, until almost translucent in color, stirring every few seconds.

After meat has rested, slice against the grain into very thin slices, and then slice each slice into smaller pieces. See photo.

Add beans to pot, including the juice. Add remaining ingredients to pot, EXCEPT THE SALT, stirring to insure all ingredients are mixed together. Bring to a boil, cover and reduce heat, to low-low and simmer together about an hour. When beans are finished, add salt to taste, about 1/8 teaspoon.

Photo: Grilled Steak with Chili Beans, cooking in my 6-quart cast iron pot.

If you didn't eat all of your Steak and Chili Beans, don't worry, as this recipe freezes very well. Feel free to add more barbecue sauce if you prefer a smokier or sweeter taste, and more burgundy wine to achieve desired consistency. I prefer to leave the mixture on the "runny" side, as it has a tendency to thicken up in the refrigerator as it cools. Naturally, you can add more jalapeno peppers and onions for a spicier taste, if that's what you prefer.

If you're making this recipe in a crock pot, first grill and slice the meat. Then just dump everything in your crock pot, turn it to low, and let everything cook for 8 to 10 hours. I would suggest adding an extra half-cup or so of wine into the mixture, as much of the liquid will be vaporized in the cooking process.

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