Grilled Beef and Chorizo Chili

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photo by:kraft

it was great but i add hot souce to mine and it was great

posted by

sabber32

on 11/1/2011

time

prep:

10 min

total:

40 min

servings

total:

7 servings, 1 cup each

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What You Need

beef skirt steak (1-1/2 lb.)

each: red and green pepper, quartered

red onion, cut in half

1/4

cup KRAFT Italian Dressing

1/2

lb. 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.

Kraft Kitchens Tips

Substitute

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.