Grilled Steak and Chorizo Chili

50 8 servings, 1 cup (250 mL) each
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8 servings, 1 cup (250 mL) each

Made with grilled steak, crumbled Mexican chorizo and a mélange of onions, peppers and tomatoes, this may well be the heartiest chili ever invented!

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What You Need

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Make It

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


For milder flavour, substitute extra-lean ground beef for the chorizo.

Serving Suggestion

Serve over hot cooked rice.

Serving Suggestion

Serve topped with sour cream and sliced green onions.


  • 8 servings, 1 cup (250 mL) each

Nutritional Information

Serving Size 8 servings, 1 cup (250 mL) each
Calories 340
% Daily Value
Total fat 19g
Saturated fat 7g
Cholesterol 80mg
Sodium 870mg
Carbohydrate 17g
Dietary fibre 2g
Sugars 12g
Protein 25g
Vitamin A 15 %DV
Vitamin C 90 %DV
Calcium 4 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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