Wednesday, October 21, 2009

Devilish Chorizo Chili with Hominy

Not only is this chili easy to make ahead, it actually improves with time.

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.

As anyone who knows us knows Michael loves super spicy dishes. I on the other hand, well not so much. So if you prefer spicy add a teaspoon more of the chili powder if not, well the below recipe is perfect, even for kids.

2 1/2 pounds uncooked chorizo sausages in natural casing
1 pound beef stew meat
2 large onions, chopped
5 cloves garlic, minced
2 cans (7 oz. each) diced green chiles
1/4 cup chili powder
1 teaspoon red pepper flakes
1 teaspoon oregano (dried) or 2 teaspoons fresh chopped
2 teaspoons ground cumin
1 can (28 oz.) crushed tomatoes
1 1/2 cups (12 oz.) ale or other hearty beer
2 cans (15 oz. each) yellow hominy, drained
Salt to taste

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, until meat is browned and onion is soft, about 10 minutes.

2. Add green chiles, chili powder, red pepper, oregano, and cumin. Cook, stirring, 1 minute.

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

4. Top with sour cream, chives and cheddar cheese.

This really is very good chili and as I said above it may be devilish but it's not spicy.

Boo Y'all,

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