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10 September, 2012

Cat's 5-Bean Chorizo-Beer Chili

Try this delicious chilli recipe from my dear American friend Cat:


1/4 cup Extra Virgin Olive Oil (approximately)
1 green pepper, chopped
1 yellow onion, chopped
2 stalks celery, chopped
2 cloves large garlic, diced
2 lbs. chorizo sausage, cut in 1-inch lengths (bulk is ok, but not best)
2 lbs. cubed sirloin, cut in 1/2" cubes
1 can diced, unseasoned tomatoes (any size)
1-2 7-oz. can(s) tomato paste, based on preference
1 bottle beer (Dos Equis Amber is great!)
Beef broth, to desired consistency
1 T sugar
2 T chili powder
1 T salt, to taste
Ground black pepper, to taste
Tabasco, to taste, if desired (Green is good if you want the flavor, but not the heat)
2-3 T chopped fresh cilantro, if desired (Forget it, if using dried)
1 15.2 (?) can dark red kidney beans
1 15.2 can light red kidney beans
1 15.2 can cannellini (white kidney) beans
1 15.2 can black beans
1 15.2 can black-eyed peas

1. Coat bottom of heavy stock pot or dutch oven with oil
2. When hot, reduce heat to medium and saute green pepper, onion, and celery until they begin to soften
3. Add garlic and lightly saute 
4. Add chorizo and beef and cook through (Be careful to stir often so garlic doesn't burn.)
5. Add diced tomatoes, paste, beer, broth, sugar, chili powder, salt, pepper, Tabasco, and cilantro and bring to a boil
6. Add beans and simmer for at least one hour.
Top with sour creme and/or shredded cheddar

Better on Day 2. Freezes well.