Not only is this chili easy to make ahead, it actually improves with time. If you like your chili very spicy, add an extra teaspoon of chipotle powder. Prep and Cook Time: 50 minutes. Notes: Prepare chili up to two days ahead. Cool, cover, and chill; reheat before serving. Buy the best-quality chorizo you can find, preferably from a butcher or Mexican market, and avoid the type of chorizo that is very soft and sold in plastic casings; it tends to break down too much in cooking. Substitute another spicy uncooked sausage if you can't find good chorizo.
2 1/2 pounds uncooked chorizo sausages in natural casing
1 pound ground lean beef
2 large onions, chopped
5 cloves garlic, minced
2 cans (7 oz. each) diced green chiles
1/4 cup chili powder
1 teaspoon ground chipotle chiles
2 teaspoons chopped fresh oregano
2 teaspoons ground cumin
1 can (28 oz.) crushed tomatoes
1 1/2 cups (12 oz.) ale or other hearty beer
2 cans (15 oz. each) yellow hominy, drained
How to Make It
Squeeze sausages from casings into a 6- to 8-qt. pan over high heat; discard casings. Add beef, onions, and garlic. Stir occasionally over high heat, breaking sausages and beef into small pieces, until meat is browned and onion is soft, about 10 minutes. Spoon off and discard fat.
Add green chiles, chili powder, chipotle chiles, oregano, and cumin. Cook, stirring, 1 minute.
Stir in tomatoes, ale, and hominy. Bring to a boil; reduce heat, cover, and simmer 30 minutes, stirring occasionally. Add salt to taste.
I made this recipe vegetarian by using soy chorizo and ground quorn. Didn't tell my (meat eating)husband and he didn't notice!
I did make it according to recipe as well, for a Halloween party, everyone loved it!
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