Smokey chorizo & steak chili

As with pretty much any chili "recipe" this is mostly a guide, add, subtract, omit whatever you prefer.

Also, this makes a lot of chili – be prepared for leftovers!

INGREDIENTS

• 7-9 links raw, uncured chorizo sausage, casings removed

• 2 well-marbled boneless ribeye steaks, cubed (trim any excess fat to avoid tough, chewy bites)

• 1 medium-large red onion, roughly chopped

• ~4 tablespoons minced garlic

• 3 cans Mutti Polpa finely chopped tomatoes

• 1 can black beans, undrained

• ~2-3 tablespoons Better Than Bouillon beef stock concentrate

• 1 large bunch fresh cilantro, roughly chopped (set a few tablespoons aside for topping, if desired)

• 2-3 ears fresh corn

• 1 medium-large sweet potato, peel and cut in half, microwave until soft, cool, then cube

• 1 medium wedge smoked gouda, cubed

• 1 tall can light beer, like Sapporo

• Smoked paprika

• Cumin

• Chili powder

• Chipotle powder (if available use whole, dried peppers, toast them and pulverize in a food processor instead)

• Red pepper flake (omit if using whole chipotle pepper, depending on taste/heat tolerance)

• Cocoa powder

• Salt

• ½ ripe avocado per serving, cubed (topping)

• Plain Greek yogurt or restaurant-style sour cream (topping)*

• Spring/ green onion, finely chopped (topping)

• Corn tortilla chips (topping)

DIRECTIONS

1.) Cube, lightly salt, and rest steak on paper towel for at least 10 minutes then blot with clean, dry paper towel to remove excess moisture from meat.

2.) Brown cubed steak on medium-high until outside of steak cubes are nicely seared but inside is still medium-rare. Remove meat from pot and set aside. Do not wash the pot!

3.) Reduce heat to medium-low, brown & crumble chorizo sausage in the beef fond until almost cooked through. Add onion, cook until semi-translucent, add garlic, cook until fragrant.

4.) Meanwhile, cut kernels from corn cobs and slightly char in a hot cast iron skillet, remove from heat and set aside.

4.) Add beans and canned tomatoes, bring to a simmer, add cooked sweet potato & charred corn.

5.) Add the various dry spices and adjust to taste, as base begins to thicken, add beer & beef stock until desired consistency and flavor have been achieved.

• For a creamier chili, add Greek yogurt at this stage. This will tone down the heat considerably so be sure to adjust accordingly!

6.) Re-incorporate beef, stir in cubed gouda until melted throughout, add fresh cilantro last.

7.) Serve and top with a dollop of Greek yogurt, avocado, green onion, reserved cilantro, and corn tortilla chips (Tostitos Hint of Spicy Queso chips work great).

8.) ENJOY! 😊

bon appetit