Photo by Sonia Mendez Garcia Fire-roasted beef chili, just in time for football season! And why not kick it up a notch by adding some Mexican-style chorizo? During the cooler months, when tomato season winds down, I keep a supply of canned fire=roasted tomatoes. Nothing says fall more than a hearty bowl of chili with all the fixings. My favorite dishes that include chili, are frito pie, nachos and tamale pie! The next time you are thinking of preparing a big pot of chili, remember to try some of these other dishes for any weeknight meal.
Ingredients
- For Beef Chili
- 1½ pounds ground chuck
- 1/2 pound Mexican-style chorizo
- 1 teaspoon salt
- 1½ teaspoon pepper
- 1½ teaspoon granulated garlic
- 2½ teaspoons cumin
- 1 teaspoon oregano
- 1 cup onion diced
- 2 jalapeño peppers seeded and minced
- 1 stalk Celery finely chopped
- 1 large poblano pepper diced
- 2 (15 oz) cans fire-roasted tomato with garlic
- 2 cups tomato sauce
- 2 tablespoons worcestershire sauce
- 2 tablespoons apple cider vinegar
- 3-4 cups broths
- 4 tablespoons chile ancho powder or any mild, dark chile powder
- 3 assorted (15 ounce) cans of beans pinto beans, kidney beans or red beans
- Optional Garnishes
- Shredded cheese
- jalapeño rings fresh or pickled
- onion finely diced
- crumbled bacon bits
- Sour cream
- hot sauce
Directions
- Preheat large, heavy pot to medium heat for a few minutes. Add the beef and chorizo. Season with 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon cumin and 1/2 teaspoon oregano. Cook, breaking down, until nicely browned, about 10 minutes. If, needed, drain off some of the excess fat.
- Add in the onion, garlic, jalapeño, celery and poblano. Add another pinch of salt and pepper and continue cooking for 5 minutes.
- Add in the fire-roasted tomatoes, tomato sauce, Worcestershire sauce, vinegar, broth, and ancho powder. Bring to a boil, reduce to a simmer. At this point, I re-season with 1½ teaspoons cumin, 1/2 teaspoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon pepper and salt to taste.
- Drain the beans and add to chili. Stir well to combine and continue cooking at a low simmer for 30-40 minutes.
- Ladle into bowls and garnish with favorite toppings.
Chef Notes
I am sure you know that chili taste 10 times better the day after you prepare it. So plan ahead for the next game day, family game night or movie night. Need a vegetarian option? Substitute the beef with barley, use vegetable broth and add some tasty soy chorizo.
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