Posted by Free Range Foodie
Loco Gringo Chipotle Lime and Chorizo Chili
Who loves Chili? This guy right here does! If you are anything like me, I’ve got a treat for you this week. This Chili is unlike any other, and makes absolutely no apologies for being awesome.
Most of us gringos don’t normally use Chorizo or adobo sauce. I realize it will require a trip to parts of the grocery store you normally pass up, but the adventure will be well worth it. I’ve even put a picture here of a tiny little can of Chipotle peppers packed in Adobo sauce that will serve two purposes in this recipe. You take the peppers you are going to use for your Chili out of the can and use a fork to squish the rest of them down into the can making the sauce they are packed in to rise to the top until there is enough to scoop out a tablespoon. 
The adventure doesn’t stop there… This recipe has an unusual but striking twist – an 8 oz. can of Bud Light LIME-A-RITA. I suggest buying the box of 12. 
- 2 tbs Olive oil
- 1 Medium white onion, chopped (about 1 cup)
- 1 lb Chorizo, raw, removed from casing
- 1 lb Ground beef chuck
- 4 Cloves garlic, minced
- 1 8oz can Bud Light LIME-a-RITA
- 1 can Tomato paste
- 2 cans Stewed diced tomatoes
- 1-3 Chipotle pepper in adobo (from can), 1=mild
- 1 tbp adobo sauce
- ½ tsp smoked paprika
- 1 tsp black pepper
- 1 tsp cumin
- 2 tbs Worcestershire sauce
- In a large pot, heat the olive oil. Add the onion and garlic and cook until the onion softens, about 5 minutes.
- Add the chorizo and beef and cook until the beef is brown.
- Add the diced tomatoes, tomato paste, chipotle pepper, adobo sauce, cumin, paprika, pepper, Worcestershire sauce and LIME-a-RITA. Bring to a boil. Then reduce heat and simmer uncovered for about 35 minutes, or until desired thickness is achieved.
- Serve with sour cream, tortilla chips, and the rest of the LIME-a-RITAS
- Enjoy!
You can find more Foodie adventure on my blog at FreeRangeFoodie.com
