BEEF AND CHORIZO CHILI
Steps:
- First, in a 6 qt or larger slow cooker, add oil and onions (because this allows the onions to season the oil) followed by ground beef and chorizo. Break apart the meat.
- Next, add the beans, tomatoes with juice, tomato paste and spices.
- Then, cover slow cooker, set on low setting and cook for 4 hours. Stir well midway through and at the end of cooking.
Nutrition Facts : Calories 323 kcal, Carbohydrate 22 g, Protein 18 g, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 64 mg, Sodium 1206 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
CHORIZO CHILI
I was going to attempt a chili recipe I got from a friend and discovered I had none of the ingredients. I already had my meats thawed and was set on chili for dinner, so I took what I had in my pantry and went with it. It's a big hit in my house now.
Provided by Mary Nace
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 3h30m
Yield 8
Number Of Ingredients 12
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Stir ground beef and chorizo sausage into onion mixture; cook, breaking meat apart while stirring, until no longer pink, 10 to 15 minutes.
- Mix ground beef-chorizo mixture, diced tomatoes, chili, butter beans, tomato sauce, chili powder, chipotle seasoning blend, salt, and black pepper in a slow cooker.
- Cook on High until flavors have blended, 3 to 4 hours.
Nutrition Facts : Calories 434.3 calories, Carbohydrate 17.4 g, Cholesterol 80.7 mg, Fat 29.3 g, Fiber 5 g, Protein 25.7 g, SaturatedFat 11 g, Sodium 1192.8 mg, Sugar 3.4 g
BEEF AND CHORIZO CHILI
This easy and healthy ONE POT Beef and Chorizo Chili is made with four different kinds of beans and homemade chorizo. Recipe for fresh chorizo is included!
Provided by Karrie | Tasty Ever After
Categories Appetizer/Entree Soup
Time 1h
Number Of Ingredients 19
Steps:
- Place a large dutch oven over medium high heat and brown the ground beef and chorizo. *Can drain excess fat from pan after browning meats, if necessary.
- Add the onion, bell pepper, and garlic to the meat mixture and cook for about 5 minutes, or until veggies are just cooked through. Add all of the remaining ingredients, stir well, and bring to a boil.
- Reduce heat to a simmer and cook until chili has thicken and all flavors are combined, about 30-35 minutes.
- Serve with any of the optional accompaniments (and extra pico de gallo)
Nutrition Facts : Calories 214 kcal, Carbohydrate 6 g, Protein 14 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 50 mg, Sodium 837 mg, Fiber 2 g, Sugar 2 g, TransFat 1 g, ServingSize 1 serving
ELAINA NEWTON - THE RISING SPOON
An easy recipe for beef & chorizo chili that will have everyone scraping their bowls. It's packed with smoky, tangy & slightly spicy flavors. If you're tired of bland, ho-hum chili that requires tons of toppings to taste good, you have to give this recipe a try! Fix a batch on the stovetop in 90 minutes with simple ingredients. {gluten-free}
Provided by Elaina Newton - The Rising Spoon
Categories main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Set a large Dutch oven or pot over medium heat. Add the cooking oil, let it warm a minute, then add the ground beef, ground chorizo, chili powder seasoning, sea salt, and black pepper.
- Cook the meat, stirring & breaking it into chunks with a wooden spoon or spatula until the meat is cooked through and the spices are evenly distributed (about 10 minutes).
- Add the onion, sweet bell pepper, and poblano peppers. Cook another 10 minutes to let the veggies start to soften, then add the garlic, chiles en adobo sauce, tomato sauce, diced fire-roasted tomatoes, chicken broth, and pinto beans.
- Stir well to incorporate all the ingredients, bring to a simmer, cover with a lid and reduce heat to medium-low or low. Cook for 30 minutes, then remove the lid and cook for another 30 minutes to let some of the liquid evaporate (optional - you can leave the lid on the whole time if you like it soupier).
- Ladle into bowls, garnish with your favorite toppings and serve immediately while hot. Leftovers freeze and reheat well (if there are any).
BEEF AND CHORIZO CHILI
Make and share this Beef and Chorizo Chili recipe from Food.com.
Provided by Chef Shadows
Categories Black Beans
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook beans a day in advance.
- Brown the beef and chorizo in a heavy pot. Drain off any excess fat.
- Add the onion and garlic and cook until just soft.
- Add the remaining ingredients.
- Bring to a boil.
- Reduce the heat and simmer for 45 minutes. Serve warm.
Nutrition Facts : Calories 281.6, Fat 15.1, SaturatedFat 5.5, Cholesterol 33.3, Sodium 743.3, Carbohydrate 22.1, Fiber 6.2, Sugar 5.2, Protein 15.6
BEEF AND CHORIZO CHILI
We have been looking for chorizo recipes. We fell in love with this sausage, and there just are not many recipes for it. My kids ate this on their hot dogs, and, before I knew, it the entire pot was gone.
Provided by Lindazpr
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 2h20m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium-high heat. Saute celery, onion, and garlic in hot oil until tender, 5 to 7 minutes.
- Stir ground beef and chorizo with the vegetable mixture, breaking meat into increasingly smaller chunks as you cook and stir until the meat is completely browned, 7 to 10 minutes.
- Stir tomato sauce, stewed tomatoes, tomato paste, and diced tomatoes with green chile peppers into the beef mixture, respectively; season with chili seasoning mix. Bring the mixture to a boil, reduce heat to low, and cook chili at a simmer until thickened, about 1 hour and 45 minutes.
Nutrition Facts : Calories 474.5 calories, Carbohydrate 33.5 g, Cholesterol 80.6 mg, Fat 27.2 g, Fiber 7.7 g, Protein 29.1 g, SaturatedFat 9.5 g, Sodium 3012.7 mg, Sugar 19.1 g
SMOKY CHORIZO CHILI
Provided by Trisha Yearwood
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large Dutch oven over medium heat. Crumble in the chorizo. Sprinkle with salt and pepper. Cook, breaking up the chorizo with a wooden spoon, until browned, about 3 minutes. Add the red onion and bell peppers and cook until they begin to soften, 3 to 4 minutes. Add the garlic, jalapeno, ancho powder, cumin, smoked paprika and oregano. Cook and stir to coat the meat and vegetables in the spices, about 1 minute.
- Add the tomatoes, beef broth and 2 cups water. Bring to a simmer over medium-low heat, then stir in the black beans and butternut squash. Simmer, uncovered, until the chili is thick and flavorful and the veggies are tender, 30 to 45 minutes.
- Serve the chili with bowls of the toppings on the side for passing at the table.
BEEF, CHORIZO, AND CHILE FLAUTAS
Seasoned beef, Anaheim chiles, and cheese rolled up in a crispy tortilla. Killer game day food. Traditionally pan-fried, which is very simple to do as well, but they just came out too perfect in the old air fryer.
Provided by Brian Genest
Time 3h15m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place peppers, cut-sides down, onto the prepared baking sheet.
- Roast peppers in the preheated oven until the skins are brown and crispy, about 15 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Dice flesh and set aside.
- Combine ground chuck and chorizo in a bowl, kneading together as evenly as possible.
- Heat 1 tablespoon oil in a pot over medium heat. Add meat and cook and stir until browned and crumbly, about 10 minutes. Strain out 90% of the grease.
- Stir beer, salsa, chile powder, garlic powder, cumin, onion powder, salt, marjoram, black pepper, and cayenne into the meat. Stir in 1/2 of the diced chile peppers. Crank up the heat and bring to a boil. Reduce heat to low and simmer until most of the liquid has disappeared, about 2 hours; don't let all the liquid evaporate or you'll have dry meat.
- Brush one side of a tortilla with some of the remaining canola oil. On the dry side, about 1/2 inch from one side of the tortilla, spoon a line of beef and chorizo, sprinkle with Colby-Jack cheese, and top with some diced chile peppers. Roll the loaded side over multiple times until the tortilla is in a tight roll. Make sure it is tight by tucking the first rotation up under the meat. Set rolled tortilla seam-side down on the wire rack of an air fryer. Repeat with remaining tortillas.
- Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions.
- Fry in the preheated air fryer for 6 minutes. Serve immediately.
Nutrition Facts : Calories 685.1 calories, Carbohydrate 63.1 g, Cholesterol 77.9 mg, Fat 32.1 g, Fiber 4.2 g, Protein 30.3 g, SaturatedFat 12.2 g, Sodium 1512.3 mg, Sugar 2.4 g
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