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Chorizo and Beef Chili



Quantity Ingredient
8 oz. package Black Kassel Spicy Chorizo Smoked Sausage, diced
15 ml Olive oil
1 Onion, chopped
1 Red bell pepper, chopped
2 Garlic cloves, minced
350 g (¾ LB) Lean ground beef
60 ml (¼ cup) Worcestershire sauce
15 ml (1 Tbs.) Garlic Powder (Optional)
1 Beef bouillon cube
350 ml (12 oz.) bottle Light beer
820 ml (28 oz.) can Tomatoes, diced
175 ml (6 oz.) can Tomato paste
15 ml (1 Tbs.) Chili powder
15 ml (1 Tbs.) Ground cumin
8 ml (1½ tsp.) Tabasco original or chipotle pepper sauce
8 ml (1½ tsp.) Dried basil
4 ml (¾ tsp.) Smoked paprika
15 ml (1 Tbs.) Brown sugar
3 ml (½ tsp.) tsp. salt
3 ml (½ tsp.) tsp. dried oregano
3 ml (½ tsp.) tsp. black pepper
560 ml (19 oz.) can Kidney beans, drained
Sour cream, for garnish



Heat oil in a large pot over medium heat; cook and stir onion, peppers, and garlic until softened. Set aside. Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly; add chorizo, Worcestershire sauce and garlic powder. Crumble bouillon cubes over meat mixture and add beer. Continue to cook, scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir meat mixture into pepper mixture. Stir in diced tomatoes and tomato paste. Season with chili powder, pepper sauce, basil, paprika, brown sugar, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender, about 1 hour, stirring occasionally. Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more. Serve with sour cream on the side.