SUPREMO® CHILI

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

Place a large non-stick skillet over medium heat. Add chorizo to skillet and cook for 6 minutes, breaking up as it cooks.
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.
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.
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.
To Serve: ladle chili into bowls and top with cheese, sour cream and pico de gallo.

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