Grilled Beef and Chorizo Chili

• 1 beef skirt steak (1-1/2 lb.)
• 1 each: red and green pepper, quartered
• 1 red onion, cut in half
• 1/4 cup KRAFT Italian Dressing
• 1/2 lb. Mexican chorizo
• 1 cup BULL'S-EYE GUINNESS Draught Beer Blend Barbecue Sauce
• 1 can (28 oz.) stewed tomatoes, undrained
• 2 tsp. chili powder
• 2 tsp. dried oregano leaves

1. Preheat grill to medium heat.
2. Place steak, peppers and onions on center of grill grate; brush with dressing.
3. Turn off burners directly below steak and vegetables.
4. Crumble chorizo into 13x9-inch disposable foil pan.
5. Add to grill next to steak and vegetables; cover grill with lid.
6. Grill 20 min.
7. or until steak is medium doneness and chorizo is cooked through, stirring the chorizo and turning the steak and vegetables after 10 min.
8. Remove steak and vegetables from grill; cut into 1-inch pieces.
9. Add to chorizo in foil pan along with the remaining ingredients; mix well.
10. Grill, covered, 10 min.
11. or until heated through.

beef skirt, green pepper, red onion, italian dressing, chorizo, barbecue sauce, tomatoes, chili powder, oregano

Taken from www.kraftrecipes.com/recipes/grilled-beef-chorizo-chili-106279.aspx (may not work)