Recipe: Red Chorizo Chili
Here's a great recipe to warm you on a cold evening. My son Jeremy thinks it's the best chili I've ever made. The chili is great served immediately, but — of course! — it's even better if you can wait a day or so to let the flavors blend.
- 1/4 pound fresh chorizo
- 3/4 pound ground beef
- 1 small yellow pepper, chopped
- 1 small red onion, chopped
- 1 small yellow onion, chopped
- 2 large green onions, chopped
- 1/2 cup corn kernels
- 1/4 teaspoon red pepper flakes
- 2 teaspoons chili powder
- 1-1/2 teaspoons cumin seed
- 1 tablespoon kosher salt
- 3 ounces tomato paste
- 6 ounces chili sauce
- 1 14.5-ounce can diced tomatoes with chilies
- generous splashes cayenne pepper sauce
- 1/2 cup beer
- miscellaneous accompaniments (sour cream, cheese, corn chips, etc.)
In a large saucepan, brown the chorizo and ground beef over medium heat; drain, then return to saucepan. Add yellow pepper, all 3 types of onions, corn, red pepper flakes, chili powder, cumin seed and salt; cook for 10 minutes, stirring occasionally. Stir in the tomato paste. Add the remaining ingredients, bring to a boil, then cover and turn heat down to medium-low; cook for 20 minutes.
This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on Dec. 26, 2011.