Recipe by paula giles
This is a very good chili. You can make it spicier if you like by adding more jalepeno, habnero, or some cayenne, but I like it just like this.
Top Review by Wut's4Supper?
This was fantastic! My boys (18 and 15) loved it. I used Andouille sausage instead of Chorizo, used only 1 pound of each meat, used a 15-ounce can of chopped green chilis instead of the jalapenos, and substituted a can of beef broth for the beer. I also used canned instead of frozen corn. I served it with Fritos. This recipe was pretty easy to make, very flavorful, and it was a huge hit with my teenage boys. One of them said it was the best he's had. Thanks!
- 1 teaspoon oil
- 1 lb chorizo sausage
- 1 1⁄2 lbs beef
- 1 1⁄2 lbs ground pork
- 3 cups chopped onions
- 2 green peppers, chopped
- 3 garlic cloves, minced
- 3 jalapenos, chopped
- 2 (14 1/2 ounce) cans tomatoes (I use crushed)
- 1 (12 ounce) bottle beer
- 3 -4 teaspoons chili powder
- 3 teaspoons cumin
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- 2 (16 ounce) cans black beans, drained and rinsed
- 3 cups frozen corn
Directions See How It's Made
- Heat 1 tablespoon oil. Cook chorizo; drain.
- Cook ground beef and pork together; drain 1 tablespoon oil.
- Cook vegetables about 5 minutes.
- Add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. Cover and cook 1 hour.
- Stir in beans and corn. Cook 15 minutes longer.
- Serve with warm corn tortillas and butter or cornbread.