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Grilled Beef and Chorizo Chili

Grilled Beef and Chorizo Chili recipe
photo by:kraft
Chili on the grill? That's the best kind! Grilled steak and veggies combine with chorizo and an array of seasonings for a super tasty chili dish.
10 min
40 min
7 servings, 1 cup each
Magazine Acquisition

What You Need

 beef skirt steak (1-1/2 lb.)
 each: red and green pepper, quartered
 red onion, cut in half
cup  KRAFT Italian Dressing
lb.  Mexican chorizo
cup  BULL'S-EYE GUINNESS Draught Beer Blend Barbecue Sauce
can  (28 oz.) stewed tomatoes, undrained
tsp.  chili powder
tsp.  dried oregano leaves

Make It

PREHEAT grill to medium heat. Place steak, peppers and onions on center of grill grate; brush with dressing. Turn off burners directly below steak and vegetables. Crumble chorizo into 13x9-inch disposable foil pan. Add to grill next to steak and vegetables; cover grill with lid.

GRILL 20 min. or until steak is medium doneness and chorizo is cooked through, stirring the chorizo and turning the steak and vegetables after 10 min.

REMOVE steak and vegetables from grill; cut into 1-inch pieces. Add to chorizo in foil pan along with the remaining ingredients; mix well. Grill, covered, 10 min. or until heated through.

The GUINNESS word is a trademark and is used under license. © Guinness & Co.

Kraft Kitchens Tips

For milder flavor, substitute ground beef for the chorizo.
Serving Suggestion
Serve over hot cooked rice.
Keeping It Safe
Always wash hands after handling raw meat. Never place cooked food on the same platter used for raw food - use a clean platter instead. Discard any leftover barbecue sauce that has been in contact with raw meat, fish or poultry.
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