Recipe: Perfect Beef & Chorizo Chili

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Beef & Chorizo Chili. Contribute to beefproject/beef development by creating an account on GitHub. BeEF is short for The Browser Exploitation Framework. It is a penetration testing tool that focuses on the Amid growing concerns about web-borne attacks against clients, including mobile clients, BeEF.

Beef & Chorizo Chili High-quality beef has firm, velvety, fine-grained lean, bright. Beef IV takes an extensive look into what went wrong and who dissed who to cause such animosity, exposing the reasons why some unlikely people are getting caught. Find beef information, guides, news, and products. You can cook Beef & Chorizo Chili using 11 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Beef & Chorizo Chili

  1. It's 1 lb of ground beef.
  2. You need 1 lb of Mexican style chorizo (I used homemade).
  3. You need 1 of medium onion - chopped.
  4. It's 2 (28 oz) of cans whole tomatoes - 1 can drained.
  5. It's 2 (14.5 oz) of cans dark red kidney beans - drained and rinsed.
  6. It's 1 (14.5 oz) of can black beans - drained and rinsed.
  7. It's 1 (8.75 oz) of can whole kernel corn.
  8. You need 1 can of El Pato hot tomato sauce (Yes, Pato, not Paso).
  9. You need 2 packets of chili seasoning (or use homemade to taste).
  10. It's 2 tbs of ketchup (optional).
  11. You need of Hot sauce (optional, amount is to personal taste).

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Beef & Chorizo Chili instructions

  1. Heat a large pot over medium heat. Add chorizo. Crumble to large chunks and begin to brown, stirring often..
  2. When chorizo is almost done move to one side of pot. Add ground beef to empty side. Sprinkle lightly with salt. Crumble and brown, stirring often (just the beef side)..
  3. When beef is almost done. Add onion. Stir meats and onion together. Allow meats to finish cooking. About 2 minutes..
  4. Add beans, corn, El Pato sauce, and tomatoes. Do not stir yet. Smash tomatoes by hand directly in the pot. Add chili seasoning and additional salt to taste. Stir to combine..
  5. Bring to a simmer. Place lid on top slightly off center to vent. Reduce heat to medium low. Simmer 1 hr stirring occasionally..
  6. Just before serving stir in ketchup and desired amount of your favorite hot sauce if you'd like. Taste. Adjust salt if needed. Dish up and enjoy!.
  7. For tips, see NOTES below ⤵.
  8. NOTE: If you feel nervous about smashing up the tomatoes in the pot (like you could burn yourself, which you shouldn't because you shouldn't be submerging your hand into anything) smash them up in a separate bowl before adding. I just do them directly in the pot to save a dish. It is wise, though, to utilize your pot lid as a shield to prevent squinting everything with tomato juice and seeds. Lol.
  9. NOTE 2: If you can't find El Pato brand hot tomato sauce in your local market any brand of hot tomato sauce will do (you just need a small can). We just really think El Pato is the best..
  10. NOTE 3: For a tasty homemade chili seasoning see the recipe for "chilly chili seasoning' on my page..

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