Super Chorizo Chili Bowls
Chili is essential for any Grey Cup feast. The Super Chorizo Chili Bowl steps it up with the addition of rich-tasting, spicy chorizo and a fun serving presentation of an edible bowl topped with mouth-watering melted Canadian cheese.
1 lb (500 g) lean ground beef
1 large onion, chopped
2 tbsp (30 mL) chili powder
2 tsp (10 mL) dried oregano
1/4 tsp (1 mL) pepper
12 oz (375 g) cured or smoked (dry) spicy chorizo sausage, casing removed and chopped
1 sweet red pepper, diced
2 cans (each 28 oz/796 mL) diced tomatoes
1 can (19 oz/540 mL) black beans, drained and rinsed
8 Kaiser buns
2 cups (500 mL) shredded Canadian Old Cheddar or Colby cheese, divided
1. In a large pot, brown beef over high heat, breaking up with a spoon, for about 7 min or until no longer pink inside. Reduce heat to medium-high. Add onion, chili powder, oregano and pepper and cook, stirring, for about 3 min or until onions are softened. Add chorizo and red pepper and cook, stirring, for 2 min or until red pepper starts to soften.
2. Add tomatoes and bring to a boil, scraping up bits stuck to bottom. Reduce heat and simmer, stirring occasionally, for about 20 min or until slightly thickened. Stir in beans and simmer, stirring occasionally, for about 20 min or until chili is thick and flavourful.
3. Just before serving, preheat broiler.
4. Using a small serrated knife on a slight angle inward, cut out a circle from the top of each bun; reserve “lids”. Pull out the bread from inside the hollow to make a bowl, leaving a 1-inch (2.5 cm) thick wall around the edge and about 1/2 inch (1 cm) at the bottom. Place bowls and lids, cut side up, on a baking sheet (working in batches if necessary). Broil, rotating sheet as necessary, until bowls and lids are toasted.
5. Sprinkle half of the Canadian Old Cheddar cheese in the bottom of bowls, dividing evenly. Ladle chili into bowls and sprinkle with remaining Canadian Cheddar cheese. If desired, broil filled bowls until cheese is melted. Place filled bowls on serving plates and serve with toasted lids on the side.
Preparation time: 20 minutes
Cooking time: about 1 hour
Yield: 8 servings
Cooking Tips: Chorizo [chor-EE-zoh] sausage is a spiced Spanish- or Mexican-style sausage that is available in both fresh and cured or smoked (dry) forms and in sweet and spicy versions. The cured or smoked (dry) is best for this recipe. You can find it at well-stocked supermarkets in the deli section and at butcher shops. If you can’t find it, any spicy dry-cured or smoked sausage is a good substitute.
In place of Kaiser buns, substitute 16 to 24 small dinner rolls.
To make chili ahead, transfer it to a shallow container at the end of step 2 to cool. Cover and refrigerate for up to 2 days. Reheat in a large pot over medium heat, stirring often, until hot and bubbling then proceed with step 3.
Per serving (Per 1 of 8 svgs)
Energy: 512 Calories
Protein: 34 g
Carbohydrates: 47 g
Fat: 21 g
Fibre: 6.9 g
Sodium: 1300 mg
Key nutrients provided by a serving (% DV)
Calcium: 34% / 370 mg
Vitamin B12: 62%
Zinc: 59%
Thiamine: 50%
Folate: 49%
1 lb (500 g) lean ground beef
1 large onion, chopped
2 tbsp (30 mL) chili powder
2 tsp (10 mL) dried oregano
1/4 tsp (1 mL) pepper
12 oz (375 g) cured or smoked (dry) spicy chorizo sausage, casing removed and chopped
1 sweet red pepper, diced
2 cans (each 28 oz/796 mL) diced tomatoes
1 can (19 oz/540 mL) black beans, drained and rinsed
8 Kaiser buns
2 cups (500 mL) shredded Canadian Old Cheddar or Colby cheese, divided
1. In a large pot, brown beef over high heat, breaking up with a spoon, for about 7 min or until no longer pink inside. Reduce heat to medium-high. Add onion, chili powder, oregano and pepper and cook, stirring, for about 3 min or until onions are softened. Add chorizo and red pepper and cook, stirring, for 2 min or until red pepper starts to soften.
2. Add tomatoes and bring to a boil, scraping up bits stuck to bottom. Reduce heat and simmer, stirring occasionally, for about 20 min or until slightly thickened. Stir in beans and simmer, stirring occasionally, for about 20 min or until chili is thick and flavourful.
3. Just before serving, preheat broiler.
4. Using a small serrated knife on a slight angle inward, cut out a circle from the top of each bun; reserve “lids”. Pull out the bread from inside the hollow to make a bowl, leaving a 1-inch (2.5 cm) thick wall around the edge and about 1/2 inch (1 cm) at the bottom. Place bowls and lids, cut side up, on a baking sheet (working in batches if necessary). Broil, rotating sheet as necessary, until bowls and lids are toasted.
5. Sprinkle half of the Canadian Old Cheddar cheese in the bottom of bowls, dividing evenly. Ladle chili into bowls and sprinkle with remaining Canadian Cheddar cheese. If desired, broil filled bowls until cheese is melted. Place filled bowls on serving plates and serve with toasted lids on the side.
Preparation time: 20 minutes
Cooking time: about 1 hour
Yield: 8 servings
Cooking Tips: Chorizo [chor-EE-zoh] sausage is a spiced Spanish- or Mexican-style sausage that is available in both fresh and cured or smoked (dry) forms and in sweet and spicy versions. The cured or smoked (dry) is best for this recipe. You can find it at well-stocked supermarkets in the deli section and at butcher shops. If you can’t find it, any spicy dry-cured or smoked sausage is a good substitute.
In place of Kaiser buns, substitute 16 to 24 small dinner rolls.
To make chili ahead, transfer it to a shallow container at the end of step 2 to cool. Cover and refrigerate for up to 2 days. Reheat in a large pot over medium heat, stirring often, until hot and bubbling then proceed with step 3.
Per serving (Per 1 of 8 svgs)
Energy: 512 Calories
Protein: 34 g
Carbohydrates: 47 g
Fat: 21 g
Fibre: 6.9 g
Sodium: 1300 mg
Key nutrients provided by a serving (% DV)
Calcium: 34% / 370 mg
Vitamin B12: 62%
Zinc: 59%
Thiamine: 50%
Folate: 49%
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