- 4 cups Chili Sans Beans, recipe follows, or your favorite prepared chili
- 4 Chicago-style hot tamales (or 4 prepared pork, chicken or beef tamales), usually found in the freezer section
- 12 sport peppers, chopped
- 1/4 white onion, chopped
- 4 hot dog buns
- 1 1/2 cups shredded Manchego
- 2 small bags corn chips, such as Fritos, crushed
- Chili Sans Beans:
- 1 teaspoon vegetable oil
- 1 1/2 pounds ground sirloin
- 1 pound Mexican-style chorizo, such as El Supremo brand
- 1 onion, diced
- 1 to 2 tablespoons chili powder
- 1 to 2 tablespoons ground cumin
- 1 teaspoon paprika
- Kosher salt and freshly ground black pepper
- 1 stout beer
- 1 tablespoon hot sauce
- One 14.5-ounce can crushed tomatoes
- 1 cup chicken stock
Heat the Chili Sans Beans in a small saucepot until it is simmering, about 5 minutes.
Heat up the tamales using a steamer basket set over a pot of simmering water, until they are warmed through, about 10 minutes. (Or follow the package directions of the tamale you use.)
In a small bowl, combine the sport peppers and chopped onion.
For the sandwich build: Place a sprinkling of the onions and sport peppers along the bottom of the buns. Remove the husks of the tamales. Place the tamales in the buns and top with the Manchego. Then ladle a small amount of chili on top of that! Top with the remaining sport peppers and onions and sprinkle with the corn chips. Take a bite and instantly blog about how surprisingly amazing this combination of ingredients is.Chili Sans Beans:
In a large Dutch oven, heat the oil over medium heat. Add the beef and chorizo and smoosh down. Start breaking up the chunks with a wooden spoon and let sear until the beef is no longer pink, about 5 minutes.
Remove the meat from the pot and leave the fat. Then add the onions, chili powder, cumin, paprika and season with salt and pepper. Cook until the onions are soft, 7 to 8 minutes. Deglaze with the beer. Cook until the alcohol smell subsides, 3 to 4 minutes. Add the hot sauce, tomatoes, stock and the reserved meat. Simmer until thickened, stirring frequently, about 20 minutes. Adjust seasoning.
Recipe courtesy of Jeff Mauro