Sirloin With Chili Beer Bbq Sauce Recipes

ROOT BEER BBQ SAUCE

Steps:

• Stir together the root beer, ketchup, orange juice, Worcestershire sauce, and molasses in a saucepan. Season with ginger, paprika, chipotle powder, garlic powder, onion powder, and red pepper flakes. Bring to a boil over high heat, then reduce heat to medium-low and simmer 15 minutes, stirring occasionally. Use immediately or store in the refrigerator up to a week.

BBQ SIRLOIN ROAST

Steps:

• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF. Mix seasonings; rub onto all sides of meat.
• Place meat on grate over unlit area; cover. Grill 1 hour or until meat registers 140ºF when tested in center with meat thermometer, monitoring for consistent grill temperature. Brush meat with 1/4 cup barbecue sauce. Grill 10 min. or until meat registers 150ºF. Transfer meat to carving board; tent with foil. Let stand 10 min. or until medium doneness (160ºF).
• Cut meat across the grain into thin slices. Add to remaining barbecue sauce in large bowl; toss to coat.

SPICY BEER BBQ SAUCE

Steps:

• Combine a 12-ounce bottle of beer, 1 cup barbecue sauce, 1 seeded habanero chile, 1/4 cup chopped pickled jalapenos, 1 teaspoon chipotle chili powder and 1 clove garlic in a saucepan. Simmer until thick, stirring, 30 minutes. Remove the garlic and chile.

16-TIMES WORLD CHAMPION SIRLOIN CHILI

Steps:

• Add chiles to a heatproof bowl and cover with boiling water; let stand 30 minutes, until soft.
• Meanwhile, in a small skillet, saute the garlic in oil until golden.
• Seed and stem the chiles; place in a food processor or blender.
• Add in tomato sauce, beer, ½ cup water, cumin, salt, oregano, Worcestershire sauce, brown sugar, and garlic.
• Puree thoroughly; transfer mixture to a saucepan.
• Stir in the masa harina mixture and bring to a simmer; cook 3-4 minutes.
• Preheat grill and grill steak to taste.
• At table, cut the steak into 1 ½ inch slices, and spoon chili puree over each serving of meat.

ABSOLUTELY AWESOME BBQ SAUCE

Steps:

• In a saucepan over low heat, mix the brown sugar, chile sauce, rum, soy sauce, ketchup, Worcestershire sauce, garlic, dry mustard, and pepper. Simmer 30 minutes, stirring occasionally. Cool, and refrigerate until ready to use.

SIRLOIN WITH CHILI-BEER BBQ SAUCE

Steps:

• Sprinkle steaks with salt and pepper. Broil in oven 4 inches from top for 9-13 minutes on each side or grill on grill to desired doneness. In saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat and simmer uncovered for 20 minutes. Baste occasionally with 1/2 cup of the sauce. When done slice and place on serving plate. Pour remaining sauce on top and serve.

HEARTY SIRLOIN CHILI

Steps:

• In a shallow dish mix together flour, seasoning salt and cayenne pepper.
• Heat oil in a large Dutch oven or pot.
• Toss the sirloin with the flour mixture to coat, then brown well on all sides shaking off any excess flour then remove to a plate or bowl.
• In the same pot saute the onions and dried chili flakes (if using) for about 3 minutes.
• Add in green and red bell peppers with jalapeno peppers and garlic; cook for about 3-4 minutes.
• Add in chili powder, cumin and oregano, then return the browned beef back to the pot along with any juices from the plate or bowl.
• Pour in beer and consumme or beef broth; stir with a wooden spoon and bring to a boil.
• Cover and reduce heat to a simmer; cook 1-1/2 hours or until the beef is tender.
• After the 1-1/2 hours, add in the crushed tomatoes and cook for another 35-40 minutes.
• Add in black beans and kidney beans, season with salt and pepper; simmer for another 20 minutes.
• Ladle into bowls then top with sour cream cheese and onions.
• Delicious!

CHILI-BEER GLAZED STEAKS

Steps:

• In a small saucepan, combine the chili sauce, steak sauce, shallots and beer. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until slightly thickened. Set aside 1/2 cup for serving and keep warm. Sprinkle steaks with salt and pepper., Lightly oil the grill rack. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with sauce mixture. Serve with reserved sauce.

BARBECUED BEEF CHILI

Steps:

• Combine the first five ingredients; rub over brisket. Cut into 8 pieces; place in a 5-qt. slow cooker. Combine the green pepper, onion, chili sauce, ketchup, barbecue sauce, brown sugar, vinegar, Worcestershire sauce and mustard; pour over meat. Cover and cook on high for 5-6 hours or until meat is tender., Remove meat; cool slightly. Meanwhile, skim fat from cooking juices. Shred meat with 2 forks; return to slow cooker. Reduce heat to low. Stir in the beans. Cover and cook for 1 hour or until heated through. If desired, top with shredded cheddar cheese, chopped white onion and sliced jalapenos. Freeze Option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.