Chorizo and Beef Chili Recipes > Beef > Chorizo and Beef Chili Recipe Information 120-Min Prep time Serves 6 Recipe Ingredients Quantity Ingredient 250 g pkg. Piller’s Toppings Chorizo, diced 15 ml (1 Tbs.) olive oil 1 onion, chopped 1 red bell pepper, chopped 1 jalapeno pepper, chopped 2 garlic cloves, minced 350 g (¾ LB) lean ground beef 60 ml (¼ cup) Worcestershire sauce 15 ml (1 Tbs.) Garlic Powder (Optional) 1 beef bouillon cube 350 ml (12 oz.) bottle light beer 820 ml (28 oz.) can tomatoes, diced 175 ml (6 oz.) can tomato paste 15 ml (1 Tbs.) chili powder 15 ml (1 Tbs.) ground cumin 8 ml (1½ tsp.) Tabasco original or chipotle pepper sauce 8 ml (1½ tsp.) dried basil 4 ml (¾ tsp.) smoked paprika 15 ml (1 Tbs.) brown sugar 3 ml (½ tsp.) tsp. salt 3 ml (½ tsp.) tsp. dried oregano 3 ml (½ tsp.) tsp. black pepper 560 ml (19 oz.) can kidney beans, drained Sour cream, for garnish Products Toppings Chorizo Directions Heat oil in a large pot over medium heat; cook and stir onion, peppers, and garlic until softened. Set aside. Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly; add chorizo, Worcestershire sauce and garlic powder. Crumble bouillon cubes over meat mixture and add beer. Continue to cook, scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir meat mixture into pepper mixture. Stir in diced tomatoes and tomato paste. Season with chili powder, pepper sauce, basil, paprika, brown sugar, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender, about 1 hour, stirring occasionally. Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more. Serve with sour cream on the side. Print Share Tweet Email
