Chili Sans Beans

• 1 teaspoon vegetable oil
• 1 1/2 pounds ground sirloin
• 1 pound Mexican-style chorizo, such as El Supremo brand
• 1 onion, diced
• 1 to 2 tablespoons chili powder
• 1 to 2 tablespoons ground cumin
• 1 teaspoon paprika
• Kosher salt and freshly ground black pepper
• 1 stout beer
• 1 tablespoon hot sauce
• One 14.5-ounce can crushed tomatoes
• 1 cup chicken stock

1. In a large Dutch oven, heat the oil over medium heat.
2. Add the beef and chorizo and smoosh down.
3. Start breaking up the chunks with a wooden spoon and let sear until the beef is no longer pink, about 5 minutes.
4. Remove the meat from the pot and leave the fat.
5. Then add the onions, chili powder, cumin, paprika and season with salt and pepper.
6. Cook until the onions are soft, 7 to 8 minutes.
7. Deglaze with the beer.
8. Cook until the alcohol smell subsides, 3 to 4 minutes.
9. Add the hot sauce, tomatoes, stock and the reserved meat.
10. Simmer until thickened, stirring frequently, about 20 minutes.
11. Adjust seasoning.

vegetable oil, ground sirloin, chorizo, onion, chili powder, ground cumin, paprika, kosher salt, stout, hot sauce, tomatoes, chicken stock

Taken from www.foodnetwork.com/recipes/jeff-mauro/chili-sans-beans-recipe.html (may not work)