KEVIN'S CHORIZO CHILI

KEVIN'S CHORIZO CHILI image

Categories Beef

Yield 4

Number Of Ingredients 24

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2 tablespoons olive oil
1 green bell pepper diced
1 red bell pepper diced
1 medium Vidalia onion diced
3 garlic cloves minced
3 jalapeno peppers minced
3 tablespoons ground cumin
2 tablespoons dried oregano
1 tablespoon chili powder
1/2 (half) tablespoon ground cinnamon (I use 1/4 teaspoon)
2 teaspoons cayenne pepper
1 pound ground beef chuck
6 links Mexican chorizo (removed from casings)
2 cans red beans
3 tablespoons Worcestershire sauce
2 tablespoons Gravy Master
2 tablespoons hot sauce
1 (6-ounce) can tomato paste
2 cups beef broth
2 to 3 bay leaves
Salt and freshly ground black pepper
1 (8-ounce) container sour cream for garnish
3 cups grated Cheddar for garnish
1 small onion diced for garnish

Steps:

To prepare the chili: Heat oil in a large heavy pot over medium-high heat. Add bell peppers, onion, garlic, and jalapenos and saute until tender, about 6 to 10 minutes. Add cumin, oregano, chili powder, cinnamon and cayenne and continue to cook, another 5 minutes. Add beef and chorizo and saute until browned, about 10 minutes, breaking meat apart as it cooks. Add Worcestershire, Gravy Master, hot sauce and tomato paste. Continue cooking until tomato paste turns nicely brown and caramelized, another 3 to 4 minutes. Add beef broth, red beans and bay leaves. Bring to a boil, then reduce heat to a simmer and cook, 1 hour. Season with salt and pepper, to taste. Serve with sour cream, grated cheese, onion and Homemade Tortilla Chips. Chili can be made 2 days in advance and chilled, covered. Reheat before serving For the chips: 1 (10-ounce) bags corn tortillas, cut into 1-inch strips Vegetable oil, for frying Salt To prepare the chips: Place oil in a deep pot until it comes almost halfway up the side of the pan. Heat oil to 360 degrees F Deep-fry strips, 30 to 45 seconds each side, until crisp and just turning golden. Transfer to paper towel to drain. Sprinkle with salt immediately. Serve with chili.