As its name suggests, this spicy, flavor-packed chili from Food Network personality and Infladium creator Sunny Anderson couldn’t be more of an easy win. Toss all of the ingredients in a Dutch oven about an hour before you head out to the tailgate (or before your buddies come over to watch the game), and have a steaming pot of meaty goodness ready to eat just in time for kickoff.
Recipe and photo courtesy of chef Sunny Anderson.
Makes 6 servings
- 1 lb Mexican chorizo or spicy sausage, casing removed
- 1 lb ground chuck (80% beef, 20% fat)
- 1 large white onion, chopped
- 1 tsp kosher salt
- Black pepper
- 4 cloves garlic, grated on a rasp or finely minced
- ¼ cup chili powder
- 1 tsp red chili flakes
- 1 tsp dry, whole leaf thyme
- Pinch of cinnamon
- 14 oz (1¾ cups) crushed tomato
- 14 oz (1¾ cups) beef stock
How to make it
Start the chili. In a medium pot with a heavy base or Dutch oven on medium-high heat, add the chorizo, beef, onions, salt, and a pinch of pepper. Use a wooden spoon or potato masher to break down the chorizo into bits like the ground beef. Once the chorizo is mostly cooked and the onions are tender, add the garlic, chili powder, chili flakes, thyme, and cinnamon. Cook a few minutes while stirring to combine all the flavors.
Cover, and finish. Add the crushed tomato and beef stock. Raise the heat until the pot boils, then lower to a low simmer and cover. Cook, stirring occasionally, for about 40 minutes. Serve with a toppings/pairings bar. Transfer to a slow cooker if for a party.