Five Alarm Chili
Five Alarm Chili
A blend of herbs and spices, fresh chorizo and ground beef gets slow cooked with red beans, onions and garlic in a fiery tomato broth for this filling and spicy Super Bowl main dish.Chef Rich Friedrich knows football food. He's the Culinary Director for PJW Restaurant Group, the force behind the famed pub, PJ Whelihan's. Fresh chorizo adds a kick to traditional chili and a blend of fiery spices calls for extra cold beer to wash it down with. To impress your guests, fry your own tortilla strips for garnish. Cut flour tortillas into strips (a pizza cutter works great for this). Heat a half-inch of oil in a large pan, add strips in a single layer and fry for a minute on each side. Drain over paper towels and sprinkle with salt. Voila! House-made tortilla strips.
Servings
4
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, diced
- 1 pound ground beef
- 1 pound chorizo
- 3 cloves garlic, minced
- 2 16 ounes cans kidney beans
- 6 cup beef broth
- 16 ouce can diced tomatoes
- 6 ounce tomato paste
- 1 jalapeno pepper, diced
- 1 1/2 teaspoon cayenne pepper
- 2 tablespoon chili powder
- 1 tablespoon dried oregano
- 1 tablespoon coriander
- 1/2 teaspoon kosher salt
- 1/4 cup cilantro, chopped
Directions
- Heat the oil in a large pot or dutch oven over medium-high heat.Add the onions, beef and chorizo and brown for about 8-10 minutes, stirring infrequently allowing the onions and meat to brown on one side. Break apart any large clumps of ground meat.
- Add garlic and cook, stirring, for about one minute.Then, add all additional ingredients and bring to a boil.
- Cover the pot and reduce to a simmer for about 45 minutes. If you find a lot of liquid forming on top of the chili, stir and continue to cook with the lid removed until liquid evaporates.
- Garnish with sour cream and chives and serve with tortilla strips.