Chef George Rodrigues took viewers through every step of making the chili that led him to victory on “Beat Bobby Flay.” He shared with viewers why he added certain ingredients, how they worked with others and what flavors they bring out in the chili.
“There are very few things in the world that can bring everyone in the world together, and I think cooking is one of those things,” Rodrigues said.
The recipe is customizable to individuals’ tastes, and Rodrigues recommended pairing this chili with something crunchy, such as chips or French fries, and your favorite beverage. He demonstrated how to make Brazil's national cocktail, a caipirinha.
At the end of the demonstration, Rodrigues also demonstrated his plating process, which included cheese, fresh herbs and chips to go with the chili.
Check out the full recipe below.
Chorizo Chili: Prep time (45 min)
- 4 lbs. ground lamb
- 2 lbs. Spanish chorizo
- 16 oz. extra-virgin olive oil
- 2 cans tomato sauce
- 1 can tomato paste
- 32 oz. chicken stock
- 1 yellow onion
- 6 cloves garlic
- 6 green jalapenos
- 1 can cooked black beans
- 1 bunch cilantro
- 1 bunch thyme
- Black pepper
- Dijon mustard
- 15 six-inch yellow corn tortillas
- ½ lb. Oaxaca cheese
For the meat: prep time (30 min)
In a pan, add extra-virgin olive oil, chopped garlic and chopped onion; cook until the onions are translucent. Add the ground lamb and chopped chorizo, and cook for about 5 minutes. Add the chicken stock, tomato sauce, beans and tomato paste, and let it simmer for 20 minutes. Finish with Dijon mustard, honey, diced jalapenos and thyme.
Chips prep time (8 min)
Cut the corn tortillas into 6 pieces each. In a hot fryer, drop the cut pieces in, and let them cook until golden brown and crispy.
Garnishes: prep time (5 min)
- Dice jalapenos
- Chop cilantro
- Grate cheese
Plating: prep time (2 min)
Scoop the chili into a bowl plate, and garnish with the tortilla chips, grated cheese, diced jalapenos and cilantro.