Greg DuPree
Total Time
50 Mins
Yield
Makes 8 servings

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.

How to Make It

Step 1

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.

Step 2

Add green chiles, chili powder, chipotle chiles, oregano, and cumin. Cook, stirring, 1 minute.

Step 3

Stir in tomatoes, ale, and hominy. Bring to a boil; reduce heat, cover, and simmer 30 minutes, stirring occasionally. Add salt to taste.

Step 4

Note: Nutritional analysis is per serving.

Ratings & Reviews

sukeedog's Review

JulieDimsha
February 15, 2014
N/A

Onioneye12's Review

sukeedog
January 18, 2014
Great on a cold day. Added habanero peppers to heat it up.

JulieDimsha's Review

Mian76
May 29, 2013
N/A

portland's Review

Onioneye12
October 14, 2010
this was an excellent chili. it had great taste, was easy to make, and was attractive to serve. everyone had second helpings.

Mian76's Review

portland
January 15, 2009
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!