Has anyone ever put chorizo sausage in a basic ground beef chili?!
Answers: I answered a soup question earlier and it got me to thinking about chili...Has anyone used chorizo in addition to ground beef? I know it's a pretty greasy sausage and it would have to be very well drained, I'm just wondering about the flavor. It sounded good to me! Thanks!
I've done that and what I tend to do to break it up is toss it in the food processor for a couple pulses so it breaks up evenly. I've also made a mexican style lasagna with seasoned beef and chorizo and tortillas layered like an italian lasagna..salsa and cheese..it turned out REALLY well.
Yes I have, and it was a nice addition. The ground beef also produces a lot of grease anyway. Because of the heat in the chorizo, I would not make it more than 20-25% of the total meat content. You might want to taste the meat after it is cooked but before you add the chili seasoning too in case you want to reduce the cayenne pepper.
Yes and it made for a nice spicy chili that was oh so good. Keep tasting the chili for spices as the chorizo does add some heat.
Pork or Beef, either work great.
I like to brown the beef and drain, over medium high heat....
in the same pan; with the now cooked beef set aside, cook the Chorizo till loose rendering the fat (grease) out of the sausage,
five to seven minutes is fine.
Adding diced onion, and browned beef; and additional Chile to taste, simmer with a bay leaf for 10 minutes.