Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Credit: Greg DuPree

Recipe Summary test

total:
50 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

512 calories; calories from fat 54%; protein 27g; fat 31g; saturated fat 11g; carbohydrates 32g; fiber 6.6g; sodium 1523mg; cholesterol 90mg.
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