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  Chorizo sausage/Italian sausage links 8 Ounce, sliced
  Beef round steak 8 Ounce, cut into 1/2 inch cubes
  Cooking oil 2 Tablespoon
  Onion 1 Medium, chopped to make 1/2 cup
  Green pepper 1 Small, chopped
  Garlic 1 Clove (5 gm), minced
  Beef broth 2 Cup (32 tbs)
  Paprika 1 Tablespoon
  Dried oregano 1 1⁄2 Teaspoon, crushed
  Cumin seed 1 1⁄2 Teaspoon, crushed
  Ground red pepper 1⁄2 Teaspoon
  Canned hominy 15 Ounce, drained (1 Can)
  Canned chopped green chili peppers 4 Ounce (1 Can)
  Flour tortillas 3 , cut into wedges
  Shredded cheddar cheese 2 Ounce (1/2 Cup)
  Chili peppers To Taste

In a 12-inch skillet cook sliced chorizo and beef cubes in hot oil till brown.
Remove meat; set aside.
Reserve 2 tablespoons drippings in skillet.
Cook onion, green pepper, and garlic in drippings till tender but not brown.
Stir meat mixture, beef broth, paprika, oregano, cumin, and red pepper into onion mixture.
Bring to boiling; reduce heat.
Simmer, covered, for 1 1/2 hours, stirring occasionally.
If necessary, spoon off fat.
Stir in hominy and undrained chili peppers.
Simmer, uncovered, for 20 minutes more, stirring occasionally.
Meanwhile, in each serving bowl arrange four or five tortilla wedges, points up, around edge of bowls.
Spoon chili into each bowl.
Sprinkle with cheese.
Garnish with cilantro and chili peppers.

Recipe Summary

Main Dish

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Chorizo Chili Recipe