Barbecued Chili Beef
By Derrick Riches, About.com Guide
This is a good way to get that grilled flavor into your chili. This top round steak is marinated and grilled to give it a lot of extra flavor. Add it to chili or any Mexican or Southwestern dish that calls for beef, cubed or shredded.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
• 1 1/2 pounds beef top round
• 1/4 cup olive oil
• 1/4 cup fresh lime juice
• 1/4 cup balsamic vinegar
• 2 tablespoons molasses
• 2 tablespoons chopped fresh oregano (1 teaspoon dried)
• 3 cloves garlic, minced
• 4 teaspoons cumin
• 2 teaspoons chili powder
• 1/8 teaspoon cinnamon
Combine cumin, chili powder and cinnamon in a small saucepan. Cook over high heat for about 40 seconds. Carefully add olive oil, lime juice, balsamic vinegar, molasses, oregano and garlic. Mix well. Place meat in a shallow baking dish and pour mixture over it. Make sure it is well coated. Cover and refrigerate for at least 4 hours. Remove from refrigerator and preheat grill. Place meat over medium heat and grill for 7-15 minutes, depending on desired doneness. Baste with remaining marinade about half way through grilling. When done (160 degrees at the center) remove from grill. Slice across grain, into thin strips and serve. Great with salsa, but also a great addition to your favorite chili recipe.
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