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1 large onion, diced
3 ribs celery, diced
4 cloves large garlic, minced
1 lb. ground beef
15 oz. Supremo® Brand Pork or Beef Chorizo from V&V SUPREMO®
22 oz. hot chili beans with sauce (from a can)
8 oz. canned tomato sauce
2 Serrano or jalapeno chiles, minced
1 Tbsp. dried oregano
1 tsp. ground cumin
3 large bay leaves
1/2 tsp. ground black pepper
3 Cups beef or chicken broth
4 corn tortillas
4 oz. Shredded Chihuahua® Quesadilla Cheese from V&V SUPREMO®
8 oz. Supremo® Mexican Style Crema from V&V SUPREMO®
pico de gallo, for garnish

Method of Preparation

  1. Place a large non-stick skillet over medium heat. Add chorizo to skillet and cook for 6 minutes, breaking up as it cooks.
  2. Add onion, and cook for 3 minutes. Add celery and cook for 10 minutes. Add garlic and cook for 1 more minute, stirring. Add ground beef and cook for 10 minutes.
  3. Add tomato sauce to a saucepan, along with serrano peppers, oregano, cumin, bay leaves, and black pepper.Cook, for 5 minutes, stirring frequently. Add beans and broth, and bring to a boil. Reduce heat and simmer for 20 minutes.
  4. Tear tortillas in pieces and place in a blender with 1 cup of water. Blend well. Combine meat and tomato mixture. Bring chili to a boil. Strain the tortilla water and pour into the chili.Stir chili well, salt if necessary, and remove from heat.
  5. To Serve: ladle chili into bowls and top with cheese, sour cream and pico de gallo.

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