1 pound ground beef for chili
1 pound 3/8-inch fine-diced beef cubes (caldillo)
12 ounces uncooked H-E-B Chorizo Sausage
1 medium onion
1 fresh poblano chile
2 fresh jalapeno chiles
6 large cloves garlic, minced
3 tablespoons McCormick Chili Powder
2 teaspoons, each: McCormick Salt, Ground Black Pepper, Ground Cumin
1/4 to 1/2 teaspoon McCormick Cayenne Pepper, to taste
2 cups Pacific Beef Broth
1 (14.5 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
Squeeze chorizo from casings into a large skillet. Add ground beef. Place skillet over Medium-High heat. Stir, breaking meat into small crumbles with cooking spoon. Cooking beef and chorizo 6 to 8 minutes, or until beef is no longer pink. Add ground meat mixture, chili powder, salt, pepper, cumin and cayenne. Stir to combine. Cook to more minutes.
Meanwhile, chop onion. Remove stems and seeds from poblanos and jalapeños; chop finely. Mince garlic.
Place cubed beef in a 5 to 6-quart pot over Medium-High heat with onion, chiles and garlic. Brown 6 to 8 minutes, or until beef is no longer pink. Add ground meat mixture, chili powder, salt, pepper, cumin and cayenne. Stir to combine. Cook 2 more minutes.
Stir in beef broth, tomatoes and tomato sauce. Bring to a boil; cover pot and reduce heat to Low. Simmer gently 50 minutes, stirring occasionally. Serve while hot.
No Nutritional Information Available