Grilled Steak And Chorizo Chili Recipes

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STEAK CHILI



Steak Chili image

This steak chili is the best beef chili recipe ever. That's a big statement, but it's true. It has a rich flavor and the tender chunks of slow-cooked chuck steak are dreamy. We go easy on the beans, but you can either omit them or add extra as you like. You'll want to keep this steak chili recipe in your back pocket so you can pull it out every weekend.

Provided by Kristen Stevens

Categories     Dinner

Time 2h30m

Number Of Ingredients 13

2 lb stewing beef (cut into bite-sized pieces)
1 teaspoon EACH: salt and pepper
2 tablespoons oil (divided)
1 large onion (minced)
4 cloves garlic (minced)
2 stalks celery (minced)
5.5 ounce can tomato paste
3 tablespoons chili powder (see notes)
1 teaspoon EACH: oregano and cumin
3 cups beef bone broth (see notes)
28 ounce can crushed tomatoes
2 tablespoons honey
14 ounce can kidney beans (drained and rinsed (omit for paleo chili))

Steps:

  • Dry the beef well with paper towels then sprinkle the salt and pepper over the top.
  • Heat 1 tablespoon of the oil in a large pot over medium-high heat. Add half of the beef and brown well on 2 sides. Remove it from the pan and repeat with the remaining beef, adding more oil as needed. Remove the second batch of browned beef from the pot.
  • Add the remaining tablespoon of oil to the pan. Add the onion and cook until it is soft and starts to brown, about 5 minutes. Add the garlic and celery and cook for 2 minutes.
  • Push the veggies to the side of the pan and add the tomato paste. Let it cook for 2-3 minutes, or until it becomes sweet smelling. Add the chili powder, oregano, and cumin to the pot and mix.
  • Pour the beef broth into the pot and scrape the bottom of the pot with your mixing spoon to remove any of the dark stuck on bits. Add the crushed tomatoes, honey, and browned beef and bring the pot to a boil. Reduce the heat to low and cover the pot. Very gently simmer the steak chili for 2 hours. (See notes)
  • Just before serving, add the beans and let them warm. Season to taste with salt.

Nutrition Facts : ServingSize 2 cups, Calories 608 kcal, Carbohydrate 36 g, Protein 38 g, Fat 36 g, SaturatedFat 12 g, TransFat 2 g, Cholesterol 107 mg, Sodium 1161 mg, Fiber 9 g, Sugar 18 g, UnsaturatedFat 19 g

GRILLED STEAK AND CHORIZO CHILI



Grilled Steak and Chorizo Chili image

Make our hearty Grilled Steak and Chorizo Chili. With succulent steak and crumbled Mexican chorizo, Grilled Steak and Chorizo Chili is great for game day.

Provided by My Food and Family

Categories     Beef

Time 50m

Yield 8 servings, 1 cup each

Number Of Ingredients 9

1/2 lb. Mexican chorizo
1 beef skirt steak (1-1/2 lb.)
1 each green and red pepper, quartered
1 red onion, cut into 1/2-inch-thick slices
1/4 cup KRAFT Zesty Italian Dressing
1 Tbsp. chili powder
3 cloves garlic, minced
1 can (28 oz.) diced tomatoes, undrained
1/2 cup KRAFT Original Barbecue Sauce

Steps:

  • Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
  • Crumble chorizo into 13x9-inch disposable foil pan. Brush steak, peppers and onions with dressing; place over unlit area of grill. Place chorizo (in foil pan) next to steak and vegetables. Cover grill with lid.
  • Grill 20 min. or until steak is medium doneness and chorizo is done, stirring chorizo and turning steak and vegetables after 10 min.
  • Remove steak and vegetables from grill; cut into 1-inch pieces. Add chili powder and garlic to chorizo; cook and stir 30 sec. to 1 min. or until garlic is fragrant. Add steak, grilled vegetables, tomatoes and barbecue sauce to pan; mix well. Grill 10 min. or until heated through, stirring occasionally.

Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g

CHORIZO CHILI



Chorizo Chili image

I was going to attempt a chili recipe I got from a friend and discovered I had none of the ingredients. I already had my meats thawed and was set on chili for dinner, so I took what I had in my pantry and went with it. It's a big hit in my house now.

Provided by Mary Nace

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 3h30m

Yield 8

Number Of Ingredients 12

2 teaspoons olive oil, or as needed
¼ cup chopped onion
2 cloves garlic, minced
1 pound ground beef
12 ounces chorizo sausage
1 (14 ounce) can diced tomatoes
1 (14 ounce) can prepared chili
1 (14 ounce) can butter beans
¾ cup tomato sauce
1 tablespoon chili powder
1 tablespoon salt-free seasoning blend (such as Mrs. Dash® Chipotle seasoning)
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Stir ground beef and chorizo sausage into onion mixture; cook, breaking meat apart while stirring, until no longer pink, 10 to 15 minutes.
  • Mix ground beef-chorizo mixture, diced tomatoes, chili, butter beans, tomato sauce, chili powder, chipotle seasoning blend, salt, and black pepper in a slow cooker.
  • Cook on High until flavors have blended, 3 to 4 hours.

Nutrition Facts : Calories 434.3 calories, Carbohydrate 17.4 g, Cholesterol 80.7 mg, Fat 29.3 g, Fiber 5 g, Protein 25.7 g, SaturatedFat 11 g, Sodium 1192.8 mg, Sugar 3.4 g

GRILLED CHORIZO AND SHRIMP PAELLA



Grilled Chorizo and Shrimp Paella image

This shrimp paella recipe is not only healthy but satisfying, too! There's vitamin C from the sweet red pepper, fiber from the rice, and the chicken sausage is a great source of lean protein. - Daniel Bartholomay, Fargo, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 16

1 medium sweet red pepper, chopped
1 medium onion, chopped
2 tablespoons olive oil
4 cups instant brown rice
4 garlic cloves, minced
1 chipotle pepper in adobo sauce, chopped
6 cups reduced-sodium chicken broth
1 can (14-1/2 ounces) no-salt-added diced tomatoes
1 teaspoon saffron threads or 4 teaspoons ground turmeric
1 pound uncooked medium shrimp, peeled and deveined
1 package (12 ounces) fully cooked chorizo chicken sausage or flavor of your choice, cut into 1/4-inch slices
1 medium mango, coarsely chopped
2 tablespoons lime juice
1/4 teaspoon cayenne pepper
1 medium lime, cut into wedges
2 tablespoons minced fresh cilantro

Steps:

  • In a Dutch oven, saute red pepper and onion in oil until tender. Add the rice, garlic and chipotle pepper; saute 2 minutes longer. Add the broth, tomatoes and saffron. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Let stand for 5 minutes., Meanwhile, in a large bowl, combine the shrimp, chicken sausage and mango; sprinkle with lime juice and cayenne. Transfer to a grill wok or basket. Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, stirring occasionally., Add shrimp mixture to Dutch oven; toss to combine. Garnish with lime wedges and cilantro.

Nutrition Facts : Calories 388 calories, Fat 9g fat (2g saturated fat), Cholesterol 101mg cholesterol, Sodium 787mg sodium, Carbohydrate 55g carbohydrate (11g sugars, Fiber 4g fiber), Protein 24g protein.

SMOKY CHORIZO CHILI



Smoky Chorizo Chili image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 17

1 tablespoon extra-virgin olive oil
1 pound fresh chorizo, removed from casings
Kosher salt and freshly ground black pepper
1 medium red onion, chopped, plus more for topping
1 small orange bell pepper, chopped
1 small red bell pepper, chopped
3 cloves garlic, chopped
1 jalapeno, seeded if desired, chopped
1 tablespoon ancho chile powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
Two 14.5-ounce cans fire roasted diced tomatoes
2 cups low-sodium beef broth
Two 15.5-ounce cans black beans, rinsed and drained
1/2 small butternut squash, peeled and diced (about 2 cups)
Parsley leaves, pickled jalapeno rings, grated Cheddar and sour cream, for topping

Steps:

  • Heat the olive oil in a large Dutch oven over medium heat. Crumble in the chorizo. Sprinkle with salt and pepper. Cook, breaking up the chorizo with a wooden spoon, until browned, about 3 minutes. Add the red onion and bell peppers and cook until they begin to soften, 3 to 4 minutes. Add the garlic, jalapeno, ancho powder, cumin, smoked paprika and oregano. Cook and stir to coat the meat and vegetables in the spices, about 1 minute.
  • Add the tomatoes, beef broth and 2 cups water. Bring to a simmer over medium-low heat, then stir in the black beans and butternut squash. Simmer, uncovered, until the chili is thick and flavorful and the veggies are tender, 30 to 45 minutes.
  • Serve the chili with bowls of the toppings on the side for passing at the table.

GRILLED CHORIZO, SHRIMP, AND BEEF WITH CHIMICHURRI SAUCE



Grilled Chorizo, Shrimp, and Beef with Chimichurri Sauce image

Provided by Michael Lomonaco

Categories     Beef     Garlic     Herb     Pork     Shellfish     Appetizer     Marinate     Low/No Sugar     Dinner     Buffet     Sausage     Seafood     Shrimp     Summer     Grill     Grill/Barbecue     Jalapeño     Cilantro     Parsley     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 appetizer servings

Number Of Ingredients 15

1 pound skirt steak
1 pound medium shrimp, peeled
1 pound chorizo sausage
Olive oil
Salt and pepper
Wooden skewers-soaked in hot water
For the chimichurri dipping sauce:
1/2 cup olive oil
3 tablespoons white vinegar
2 jalapeño peppers, seeded and diced
1 small bunch flat leaf parsley, picked and chopped (1 cup loose leaves)
3 tablespoons chopped cilantro
1 clove fresh garlic, finely chopped
1 bay leaf
Sea salt

Steps:

  • Using a meat mallet, pound the skirt steak out thinly. Cut the steak into 1-1/2 inch strips and skewer on wooden skewers. Skewer the shrimp in a similar fashion on additional skewers. Each skewer should contain only a single piece of food to be grilled.
  • Cut the sausage into diagonal slices and also skewer. Place the skewered meats onto platters and lightly marinate in olive oil. Refrigerate until ready to cook. Marinate not longer than overnight.
  • Prepare the chimichurri dipping sauce:
  • Combine all the chimichurri ingredients in a large bowl, mix well and set aside. Make the chimichurri well in advance of cooking. (It can be prepared 3 days in advance and kept refrigerated for up to a week.)
  • Prepare a medium-hot fire on a well-oiled outdoor grill or indoor stove-top grill pan. Carefully drain all excess oil from the skewered meats and fish, and season with salt and pepper. Cook each skewered anticucho for 2-3 minutes or until charred and fully cooked.
  • Serve the anticuchos on a platter, drizzle chimichurri over the top or serve separately.

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