Next time that hot dogs and burgers hit your grill, you may want something to take this grilling classic to another level. A meaty and beanless sandwich chili is the perfect addition to this timeless summer entree. This Spanish inspired chili is filled with the smoky and full-bodied flavors of Spanish Chorizo, Ancho chili powder and spanish red wine. Throwing a party? This chili can serve a crowd! Make the night before your event, let cool, and refrigerate overnight. Transport in a cooler to your event. At the party, place in a heavy bottomed pot and reheat over your grill or burner. If you are just craving chili, this Spanish Chorizo chili is delicious in a bowl sprinkled with your favorite cheese.

Spanish Chorizo Chili

Makes about 10 cups

3 tablespoons olive oil

2 cups Spanish Chorizo chopped in small bite sized pieces (about 8 oz.)

2 cups chopped red onion

1 cup chopped poblano pepper

1/2 cup grated carrot

1/4 cup chopped garlic

1/4 cup chopped jalapeno pepper (with seeds)

3 tablespoons plus 2 teaspoon Ancho chili powder

2 tablespoons cumin

2 tablespoons chili powder

2 1/2 pounds ground sirloin

2 cups Garnacha red wine

1 (28 ounce can) diced good quality canned tomatoes

1 (28 ounce can) crushed good quality canned tomatoes

2 tablespoons Grandma’s molasses

1 teaspoon oregano

1/2 teaspoon salt

1/2 teaspoon thyme

1. Add the olive oil to the bottom of a large heavy bottomed pot. Over medium heat, add the red onions. Cook, stirring until the onions soften. Add the poblano pepper, carrot, garlic and jalapeno pepper. Cook stirring frequently for 5 minutes. Add the chili powders and cumin. Cook stirring frequently for 5 minutes.
2. Add the ground sirloin. Cook over medium heat, stirring frequently, until the beef is incorporated with the vegetable and spice mixture and is no longer pink.
3. Add the Garnacha and canned tomatoes. Stir. Add the molasses, oregano, salt and thyme. Stir.
4. Lower the heat to simmer. Cook the chili 1 1/2 hours, stirring every 15 minutes.
5. Remove chili from heat. Serve. Chili can be refrigerated and warmed the next day.

Recipe ©Sally James

Photography ©Taylor Mathis