Chorizo Chili

Begin by heating a large pot on medium-high heat. Add in the oil and let it come to temperature. Add in the stew meat and cook until you get a nice brown crust on the exterior on all sides. Once browned, remove meat from the skillet and set aside on a plate.

To the same pot, add the chorizo, and using a wooden spoon, begin to smash it down, while at the same time scraping the brown bits from the bottom of the pan. Cook the chorizo until browned then use a cover, and strain the majority of the oil out of the pan. Reserve about a tablespoon of the chorizo oil.

Toss in the celery, onion and garlic, along with the cumin and a generous pinch of salt and pepper. Stir, and cook on medium high heat for a few minutes.

Toss in the browned stew meat, and give another stir, cooking for a couple more minutes.

Next toss in the canned tomatoes, beans and water. Stir. Bring to a boil, then reduce heat to low, cover and cook for about one hour.

When you are ready to serve, add some cooked noodles to a bowl, and ladle in the chorizo chili. Top with some shredded cheese, or your favorite chili toppings such as sour cream, crackers, Fritos, raw onion, or heck even some diced avocado.

The end result is a well textured chili that has a nice heat, which I love. Plus it’s got some good tender beef that when paired with the beans and celery, makes for a great chili. This would also go really well as a sloppy joe sort of thing if straining off some of the liquid. Or it would also go perfect on a hot dog. So if you are looking for a new idea for making chili, give this one a shot. It was great. I hope you enjoy.