SABROSO TEXAN CHORIZO CHILI
WHAT YOU NEED
- 1 12oz package of Cacique® Texas-Style Premium Pork Chorizo
- 1 lb ground beef
- 2 teaspoon olive oil
- 1 onion, diced
- 1 can of beer (12 oz -Texas brew preferred)
- 1 can of diced tomatoes and green chilies
- 1 can (8 oz) of tomato sauce
- 1 clove garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 2 tablespoon cornmeal or masa harina
- Cacique Four Quesos Blend Shredded Cheese, for garnish
- Cacique Crema Mexicana or Crema Mexicana Agria, for garnish
- Chives, for garnish
- Salt to taste
HOW TO MAKE IT
- Add half the olive oil in a large Dutch oven over medium-high heat and brown the ground beef and Chorizo. Stir to break down and combine.
- Remove the Chorizo and beef mixture and set aside on a paper towel lined plate to drain. Add the remaining oil and onion and cook until nicely browned.
- Add the meat back in, along with garlic, chili powder, cayenne, cumin and salt. Stir to combine.
- Add in the beer, diced tomatoes and green chilies, and tomato sauce, scrape the bottom to deglaze the pan. Bring to a low simmer. Cover with a lid, reduce heat and allow to simmer so sauce reduces and thickens, and the flavors intensify, about an hour.
- After an hour, stir through the cornmeal which will help to thicken the sauce. If sauce starts to get too thick, add a little water, and if it’s not yet thick enough, continue to simmer until desired consistency is reached. Serve in individual bowls and top with chives, Shredded Cheese and Crema Mexicana or Crema Mexicana Agria.