Chili is a classic American dish that is perfect for cooking outdoors on the grill. With the right techniques and ingredients, you can make a mouthwateringly delicious pot of chili that will be a hit at any backyard BBQ or cookout. Here is a step-by-step guide on how to bbq right chili.

Pick the Right Cut of Meat

Choosing the right type of meat is crucial for making tender, flavorful chili. Go with beef chuck roast or stew meat trimmed of fat and cut into 1-inch cubes. Chuck roast has great marbling that keeps the meat moist and tender during the long cooking time. Lean stew meat also works well. Avoid using super fatty cuts like brisket or short ribs.

Season the Meat

To infuse the meat with flavor, coat the cubes in a mixture of spices before grilling. A simple chili seasoning mix includes:

2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon each of onion powder, garlic powder, dried oregano, paprika, salt, and pepper

Combine the spices in a small bowl then toss the meat until evenly coated. Let it marinate for 15-20 minutes before grilling. The spices form a flavorful crust when seared over the heat.

Grill the Meat

Heat your grill to medium-high. Add the seasoned meat cubes and cook for 3-5 minutes per side. You want nice char marks on the outside while keeping the inside slightly undercooked. This helps keep the meat tender and juicy. Take the meat off the grill once browned then let it rest for 5 minutes before adding it to the chili pot.

Sauté the Vegetables

Chili gets depth of flavor from softened vegetables. Good veggies to use include:

1 medium onion, diced
3 cloves garlic, minced
1 red or green bell pepper, chopped
1 jalapeno, ribs and seeds removed, diced

In a cast iron Dutch oven, heat 2 Tbsp oil over medium heat. Add the vegetables and cook for 5 minutes until starting to soften. The garlic burns easily so add that towards the end.

Add the Meat and Beans

Next, stir the grilled meat cubes and 2 (15 oz) cans drained pinto or kidney beans into the pot. Pinto beans are traditional but kidney beans also work. Pour in 1 (28 oz) can crushed tomatoes and chicken or beef broth to cover.

Simmer on the Grill

Bring the chili to a boil then move the Dutch oven to your grill, placing it off direct heat. Close the lid and simmer for 1.5-2 hours, stirring occasionally. This allows the meat to become fall-apart tender and the flavors to meld.

Season to Taste

Check seasoning after an hour and add more chili powder and cumin if desired. You can also add hot sauce or cayenne for extra heat. Simmer uncovered for the last 30 minutes to thicken slightly.

Garnish and Serve

Ladle the chili into bowls and top with any favorite fixings like shredded cheese, sour cream, diced onions, and cilantro. Enjoy your smokey, richly flavored homemade chili straight from the grill. The secret is searing the meat over the open flame to add that quintessential BBQ taste. With these simple tips, you can bbq right delicious chili all summer long.

How Long to Cook Chili on a Grill?

When making chili on the grill, the total cooking time is 2-3 hours depending on the specific cut of meat used. Here are more details on timing:

Grill the meat: 3-5 minutes per side to sear and brown the meat.
Simmer chili with lid on: 1.5-2 hours for the meat to become very tender and the flavors to develop.
Simmer uncovered: 30 minutes at the end to reduce broth slightly and thicken chili.

The key is bringing the chili up to a boil first on the stovetop before transferring to the grill. This allows you to develop the deep flavor base. Grill heat can vary, so keep the temperature low enough that the chili simmers gently rather than rapidly boiling. Stir occasionally and monitor as it cooks.

What Kind of Meat is Best for Chili?

The best cuts of meat for chili are:

Chuck roast: Well-marbled so it stays moist. Needs to be trimmed of fat then cut into 1-inch cubes.
Beef stew meat: Usually comes from the chuck or round. Choose meat labeled “stewing beef” or “chili meat.” Cut into small cubes.
Ground beef: 80/20 or 85/15 lean/fat ratio works well. Cook in a skillet first to brown.

Avoid expensive cuts like brisket or short ribs that become too tender and shred when cooked for a long time. Lean meat is also not ideal – some fat contributes richness and moisture. For a tasty chili, go with chuck roast or stew meat.

How to Thicken Chili on the Grill

Here are some easy ways to thicken your chili while cooking it on the barbecue grill:

Simmer uncovered towards the end to let some liquid evaporate.
Mix in a tablespoon of masa harina (corn flour), stirring until dissolved. Adds great flavor too.
Add 1-2 tablespoons tomato paste and stir well to incorporate.
Mix in a small handful of minced corn tortillas. They thicken and add a richness.
Finish with a roux – in a skillet, whisk flour into melted butter then stir into the chili.
Stir in canned beans during the last 30 minutes. They absorb liquid as they simmer.

Avoid adding flour directly to the hot liquid as it can get clumpy. Use one of these easy ways to naturally thicken your chili. Taste and adjust seasoning as needed at the end.

What are Good Side Dishes for Chili?

Chili is perfectly paired with these tasty side dishes:

Cornbread – The sweetness balances the spice. Bake cornbread in a cast iron skillet on the grill.
Corn muffins – Great alternative to cornbread that also complements chili.
Corn on the cob – Brush with melted butter and grill until lightly charred.
Coleslaw – Cool, crunchy texture contrasts nicely with the chili.
Chopped salad – Top with a vinaigrette rather than creamy dressing.
Rice – White rice, cilantro lime rice, or rice pilaf soaks up the chili.
Tortilla chips – Either serve on the side or crumble on top to thicken.
Queso dip – Smooth, cheesy dip cools the heat.

Choose sides with crunchy textures, cooling dairy, or a touch of sweetness to perfectly complement the robust chili.

What are Good Add Ins for Chili?

Customize your chili by adding any of these fun ingredients:

Peppers: Poblano, Anaheim, roasted red peppers
Corn: Frozen corn kernels or roasted corn
Beans: Black beans, chickpeas
Veggies: Diced zucchini, spinach, carrots
Sweet potato: Diced cubes add texture
Squash: Diced butternut or acorn squash
Beer or wine: Use instead of some broth
Cocoa powder: A dash adds warmth without sweetness
Coffee: Brewed coffee or espresso powder
Fruits: Diced mango, pineapple, or apple

Some other great add-ins are shredded chicken, ground turkey, smoked sausage, or chopped brisket. Get creative and make the chili your own! Just avoid adding the ingredients too early or they may overcook and become mushy.

What Are Good Substitutions for Chili Powder?

If you don’t have chili powder, try these flavorful substitutions:

3 tablespoons paprika and 1 teaspoon cayenne
2 tablespoons cumin and 1 tablespoon oregano
2 teaspoons each cumin, oregano, red pepper flakes, and granulated garlic
2 tablespoons taco seasoning (chili powder is the main spice)
2 tablespoons BBQ seasoning or rub which contains some chili powder
Ancho chile powder (mild smoked chile flavor)

You can also make your own quick chili powder blend:

Mix 2 parts ground cumin to 1 part each of cayenne, oregano, paprika, garlic powder, onion powder, and black pepper.

Start with less cayenne and add more for extra heat. These seasoning swaps will allow you to still enjoy delicious chili.

Conclusion

Grilling chili on the barbecue yields unbeatable depth of flavor. Searing the meat over an open flame gives it a smoky char while long, slow simmering builds richness. Cook the chili low and slow in a Dutch oven on the grill for tender, juicy meat that pulls apart easily. Finish with your favorite toppings like cheese and sour cream. With these tips, you can make show-stopping chili all summer long that will be the star of any cookout menu.

How to BBQ Right Chili