Best 8 El Zorros Chili Recipes

MEXICAN CHORIZO AND TURKEY CHILI

Steps:

• Heat the oil in a Dutch oven over medium-high heat. Brown the chorizo, crumbling the meat as it cooks. Add the garlic, onions and peppers and cook until softened, 5 minutes. Stir in the coriander, cumin and tomatoes, followed by the turkey, stock, chipotles, cornmeal and honey. Simmer over low heat to thicken, 45 minutes. Top with the chips, and serve with a lime wedge alongside. Cook's Note: Cool and store for a make-ahead meal, reheating over medium heat.

MEXICAN CHILI RECIPE

Steps:

• First cut 2 garlic cloves very finely and 5 tablespoons of onion.
• Place 1.5 pounds of ground beef in a saucepan and add the garlic and onion.
• Season with 1 tsp. Oregano and 1/2 cumin. Add 1 tsp of salt. Cook everything until the meat is done.
• While the meat is cooking, place the guajillo peppers to soak in hot water. Make sure they are submerged underwater. We want soft the pulp of the chili. This process takes between 5 and 7 minutes.
• Blend the chilies in the blender along with 1.5 cups of the beans broth. Pass the pulp through a sieve and add to the meat.
• Let the meat finish cooking with the guajillo broth and add 3/4 cup of chopped tomato.
• Add the beans and boil everything for another 5 minutes and ready the perfect and delicious homemade chili recipe.

EL CID CHILI

Steps:

• Place oil in a large, heavy pot over medium heat. Brown the sirloin in batches. Remove to a bowl with a slotted spoon. Add ground beef, chorizo and onions to the pot and brown. Make sure to break up the meat. Return sirloin to the pot. Stir in remaining ingredients, except for garnishes. Bring to a boil, reduce heat, simmer for 2 hours. Stir occasionally, breaking up tomatoes. Before serving, discard cinnamon stick, bay leaves and jalapenos. Garnish, if desired.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

SHARON'S AWESOME CHICAGO CHILI

Steps:

• Place the ground beef in a large pot and cook over medium heat until evenly brown. Drain off the excess fat.
• Mix in the kidney beans, diced tomatoes, beer, chili sauce, onion, garlic, chili seasoning, black pepper, garlic powder, onion, cayenne pepper, oregano, sugar, hot sauce, and Worcestershire sauce. Bring to a boil. Reduce heat to low, and simmer for about 4 hours, stirring occasionally.

EL CID CHILI

Steps:

• 1. Place oil in a large, heavy pot over medium heat. Brown the sirloin in batches. Remove to a bowl with a slotted spoon. Add ground beef, chorizo, and onions to the pot to brown, breaking up the meat. Return sirloin to the pot.
• 2. Stir in remaining ingredients, except for garnishes. Bring to a boil, reduce heat; simmer for 2 hours. Stir occasionally, breaking up tomatoes.
• 3. Before serving, discard cinnamon stick, bay leaves, and jalapeños. Serve garnished with grated cheese and a dollop of sour cream, if desired.

EL CID CHILI

Steps:

• Place oil in a large heavy pot over medium heat.
• Brown the sirloin in batches.
• Remove to a bowl with a slotted spoon.
• Add ground beef, chorizo, and onions to the pot to brown.
• Break up the ground beef.
• Return sirloin to the pot.
• Stire in remaining ingredients, except for garnishes.
• Bring to a boil.
• Reduce heat, simmer for 2 hours.
• Before serving discard cinnamon stick bay leaves and jalapenos.
• Serve garnished with grated cheese and sour cream.

LAUREN'S CINCINNATI CHILI

Steps:

• Cook the beef and onion in a large skillet over medium high heat, breaking up beef into tiny pieces, just until meat is no longer pink. Drain and place in a large Dutch oven or slow cooker. Stir in the water, garlic, cumin, cinnamon, allspice, cloves, salt, pepper, cayenne pepper, cider vinegar, Worcestershire sauce, bay leaves, tomato sauce, and chocolate. Simmer over medium low heat for 3 to 5 hours.

CHILI CON QUESO EL DORADO

Steps:

• In a large saucepan, saute onions in oil until tender. Add garlic; cook 1 minute longer. Add chilies and chipotle peppers; cook 2 minutes longer. Gradually stir in milk; heat through., Remove from the heat; stir in cheese until melted. Stir in the cilantro, salt and pepper sauce. Serve warm with tortilla chips.