Grilled Steak and Chorizo Chili

• 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 KRAFT Original Barbecue Sauce

1. Heat grill for indirect grilling: Light one side of grill, leaving other side unlit.
2. Close lid; heat grill to 350 degrees F.
3. Crumble chorizo into 13x9-inch disposable foil pan.
4. Brush steak, peppers and onions with dressing; place over unlit area of grill.
5. Place chorizo (in foil pan) next to steak and vegetables.
6. Cover grill with lid.
7. Grill 20 min.
8. or until steak is medium doneness and chorizo is done, stirring chorizo and turning steak and vegetables after 10 min.
9. Remove steak and vegetables from grill; cut into 1-inch pieces.
10. Add chili powder and garlic to chorizo; cook and stir 30 sec.
11. to 1 min.
12. or until garlic is fragrant.
13. Add steak, grilled vegetables, tomatoes and barbecue sauce to pan; mix well.
14. Grill 10 min.
15. or until heated through, stirring occasionally.

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

Taken from www.kraftrecipes.com/recipes/grilled-steak-chorizo-chili-182793.aspx (may not work)