Tuesday, March 17, 2009

Beef and Chorizo Chili

1 1/2 lbs lean ground beef
1/2 lbs chorizo sausage, casings removed, meat cut into 1/2 inch thick slices
1 medium size onion, thinly sliced
2 cloves garlic, minced or pressed
1-4 tbs chili powder
1 tsp each dry oregano leaves and ground cumin
1 can (14 1/2 oz) disced otmatoes in purree
1 can (l lb) tomato sauce
4 -6 cups shredded iceberg lettuce or corn chips
about 2/3 cup each shredded jack cheese and sharp cheddar cheese

Crumble beef into a 3-4 quart microwave safe casserole; add chorizo. Microwave,uncovered, on High for 8-10 minutes, or until beef is no longer pink, stirring every 3 mintues. Spoon off and discard all but 2 tbs of the drippings. Stirn in onion, garlic, chili powder, oregano and cumin. Microwave, uncovered, on HIGH for 3-5 minutes or until onion is soft, stirring after 2 mintues.

Stir in tomatoes, undrained beans, and tomato sauce. Cover and microwave on High for 12-15 minutes or until chili is bubbly all over, stirring every 4 minutes. Let stand, covered, for 3-5 mintues.

Line individual bowls with lettuce and top with chili. Sprinkle with jack and cheddar cheese.

Makes 4-6 servings.

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