Two Chili and Stew Recipes That’ll Make Things Better When Temps Drop
Two Chili and Stew Recipes That’ll Make Things Better When Temps Drop
As mid-winter temperatures drop across the U.S. (yep, even the southern states get downright cold this time of year), staying indoors and curling up with a warm bowl of chili or stew is tempting. Why not take your comfort food outside and enjoy it by the fire? Grilling chili and stew during the winter is a fun and unique way to entertain, plus it also offers the delicious aroma of smoky spices and roasting meats that are sure to warm your heart and soul. Here are two classic stew and chili recipes that’ll get you back outside at the grill, no matter the outdoor temperatures.
Tips for Making Chili and Stew on a Grill in the Winter
We live for grill time. However, grilling during the cold months can be a challenge. These tips can make cooking chili or stew on the grill easier during the winter.
Choose the right equipment: To make chili and stew recipes on a grill, you’ll need a cast iron dutch oven or heavy-duty pot that can withstand high heat. You’ll also want to invest in a sturdy lid to keep your food warm and help retain the flavors.
Maintain heat: To make sure your chili or stew is cooking evenly, you’ll need to keep the grill at a consistent temperature. This can be achieved by using a good quality chimney starter and charcoal and adjusting the air vents to regulate the heat.
Cook low and slow: Winter weather can make maintaining a steady heat source challenging. However, cooking your chili or stew low and slow will allow it to cook evenly and develop a deep, rich flavor.
Use wood chips: Adding wood chips to the charcoal will add another dimension to your dish by infusing your chili or stew with a smoky flavor. Choose a wood that complements the flavors you’re working with, such as mesquite for a bold flavor, or apple for a sweeter taste.
Here are two classic winter barbeque recipes with, of course, our traditional Texas Pepper Jelly twist to get you started:
Craig’s Cold Weather Chili
Chili during winter? Yes, please (technically we’re good with chili any time)! You can always double or triple the recipe and freeze some in freezer-safe containers to warm up on cold nights.
SERVINGS: 6 – 8
EQUIPMENT:
- Dutch oven
- Large spoon
- Grill gloves
- Chopping knife
- Measuring spoons
INGREDIENTS:
- 2 lbs. ground beef or turkey
- 2 cans of diced tomatoes
- 2 cans of kidney beans, drained and rinsed
- 1 large onion, diced
- 2 tbsp. chili powder
- 2 tsp. cumin
- 2 tsp. paprika
- 1 tbsp. Craig’s All-Purpose Seasoning
- 1 cup of beef or chicken broth
- Grated cheddar cheese and sour cream for serving (optional)
DIRECTIONS:
- Preheat the grill to low heat.
- In a large dutch oven or heavy-duty pot, brown the ground beef or turkey over medium heat.
- Add the diced onions to the pot and cook until softened, about 5 minutes.
- Stir in the chili powder, cumin, paprika, and Craig’s All Purpose Seasoning, and cook for 2 minutes.
- Pour in the diced tomatoes, kidney beans, and broth. Stir to combine.
- Cover the pot with the lid and place it on the grill. Cook over low heat for 1 hour, stirring occasionally.
- Serve hot with grated cheddar cheese and sour cream, if desired.
Craig’s Comforting Wintertime Stew
Wintertime means comfort food, and stew is at the top of our comfort foods list. Like our chili recipe, this stew recipe freezes well.
SERVINGS: 4
EQUIPMENT:
- Dutch oven or large pot
- Large spoon
- Chopping knife
- Measuring cups
- Measuring spoons
INGREDIENTS
- 2 lbs. beef or lamb, cut into 1-inch cubes
- 4 medium potatoes, peeled and diced
- 4 carrots, peeled and diced
- 1 large onion, diced
- 2 tbsp. flour
- 2 tbsp. tomato paste
- 2 tsp. dried thyme
- 2 tsp. dried rosemary
- 1 tbsp. Craig’s All-Purpose Seasoning
- 3 cups of beef or chicken broth
- 1/4 cup of TPJ Pomegranate Cranberry Habanero Rib Candy (optional for a flavor kick)
DIRECTIONS:
- Preheat the grill to low heat.
- In a large dutch oven or heavy-duty pot, brown the beef or lamb over medium heat.
- Add the onions and garlic to the pot and cook until softened, about 5 minutes.
- Stir in the flour, tomato paste, thyme, rosemary, salt, and pepper, and cook for 2 minutes.
- Pour in the broth and stir to combine.
- Add the potatoes, carrots, and TPJ Rib Candy, if using, to the pot and stir to distribute evenly.
- Cover the pot with the lid and place it on the grill. Cook over low heat for 1 hour, stirring occasionally.
- Serve hot with crusty bread or over pasta, potatoes, or rice. Enjoy!