For many years it has been a tradition for me to have chili on Halloween night . Tomorrow is Halloween so I thought I would make this chili because the recipe says it improves with time. So I made it today thinking it would be even better tomorow night. What I can tell is that I will be eating it alone tomorrow night because it is way spicier than Michael will eat. I cut the recipe in half and didn’t even add half the chipotle chili powder as the recipe calls for. I’ll share the recipe with you then I am heading into town for some Pepcid. If not, I’ll be sleeping upright, strapped to a door. Whew! But tasty.
- 2 1/2 pounds uncooked chorizo sausages in natural casing
- 1 pound ground lean beef
- 2 large onions, chopped
- 5 cloves garlic, minced
- 2 cans (7 oz. each) diced green chiles
- 1/4 cup chili powder
- 1 teaspoon ground chipotle chiles
- 2 teaspoons chopped fresh oregano
- 2 teaspoons ground cumin
- 1 can (28 oz.) crushed tomatoes
- 1 1/2 cups (12 oz.) ale or other hearty beer
- 2 cans (15 oz. each) yellow hominy, drained
1. Squeeze sausages from casings into a 6- to 8-qt. pan over high heat; discard casings. Add beef, onions, and garlic. Stir occasionally over high heat, breaking sausages and beef into small pieces, until meat is browned and onion is soft, about 10 minutes. Spoon off and discard fat.
2. Add green chiles, chili powder, chipotle chiles, oregano, and cumin. Cook, stirring, 1 minute.
3. Stir in tomatoes, ale, and hominy. Bring to a boil; reduce heat, cover, and simmer 30 minutes, stirring occasionally. Add salt to taste.