Beef & Chorizo Chili
Preparation time: 15 minutes
Microwaving time: 23 to 30 minutes
Standing time: 3 to 5 minutes
This rich, red chili freezes well for a second meal, but it’s so good that you probably won’t have any leftovers.
1 1/2 pounds lean ground beef
1/2 pound chorizo sausage, casings removed,
meat cut into 1/2-inch-thick slices
1 medium-size onion, thinly sliced
2 cloves garlic, minced or pressed
3 to 4 tablespoons chili powder
1 teaspoon each dry oregano leaves and ground cumin
1 can (141/2 oz.) diced tomatoes in purée 1 can (about 1 lb.) kidney beans
1 can (8 oz.) tomato sauce
4 to 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- to 4-quart microwave-safe casserole; add chorizo. Microwave, uncovered, on HIGH (100%) for 8 to 10 minutes or until beef is no longer pink, stirring every 3 minutes. Spoon off and discard all but 2 tablespoons of the drippings. Stir in onion, garlic, chili powder, oregano, and cumin. Microwave, uncovered, on HIGH (100%) for 3 to 5 minutes or until onion is soft, stirring after 2 minutes.
Stir in tomatoes, undrained beans, and tomato sauce. Cover and microwave on HIGH (100%) for 12 to 15 minutes or until chili is bubbly all over, stirring every 4 minutes. Let stand, covered, for 3 to
Line individual bowls with lettuce and top with chili. Sprinkle with jack and Cheddar cheeses. Makes 4 to 6 servings.
Per serving: 677 calories, 46 g protein, 31 g carbohydrates, 42 g total fat, 139 mg cholesterol, 1,166 mg sodium