Make our hearty Grilled Steak and Chorizo Chili. With succulent steak and crumbled Mexican chorizo, Grilled Steak and Chorizo Chili is great for game day.
What You Need
Original recipe yields 8 servings
1/2 lb. Mexican chorizo
1 beef skirt steak (1-1/2 lb.)
1 each green and red pepper, quartered
1 red onion, cut into 1/2-inch-thick slices
1/4 cup KRAFT Zesty Italian Dressing
1 Tbsp. chili powder
3 cloves garlic, minced
1 can (28 oz.) diced tomatoes, undrained
1/2 cup JACK DANIEL’S Barbecue Sauce ORIGINAL NO. 7 Recipe
Add To Shopping List
Let's Make It
Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
Crumble chorizo into 13x9-inch disposable foil pan. Brush steak, peppers and onions with dressing; place over unlit area of grill. Place chorizo (in foil pan) next to steak and vegetables. Cover grill with lid.
Grill 20 min. or until steak is medium doneness and chorizo is done, stirring chorizo and turning steak and vegetables after 10 min.
Remove steak and vegetables from grill; cut into 1-inch pieces. Add chili powder and garlic to chorizo; cook and stir 30 sec. to 1 min. or until garlic is fragrant. Add steak, grilled vegetables, tomatoes and barbecue sauce to pan; mix well. Grill 10 min. or until heated through, stirring occasionally.
For milder flavor, substitute lean ground beef for the chorizo.
Serve over hot cooked rice.
Serve topped with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.