Nick Mangold's C.B.C. (Chorizo Bacon Chili)
A Tailgating Favorite
Tailgating can be so much more than just burgers and wings. Try football player Nick Mangold's recipe for C.B.C. (chorizo bacon chili) at your next game-day celebration.
Drizzle oil into cast-iron pot over medium to medium-high heat. Add the bacon to the pot and brown. Remove and set it aside for later, leaving drippings in the pot.
Add the onion to the pot and cook slightly. Add chorizo into the pot and crumble it with a spatula as it cooks. When the chorizo is almost done, add in the ground beef, salt, ground black pepper and garlic.
Once everything is cooked, add in the peppers, celery and corn. Let the veggies sweat for a couple of minutes, and then add all the spices in and stir to combine. Add the beef stock, scraping up any bits off the bottom of the pot. Add the crushed tomatoes and tomato sauce, taste and adjust seasonings accordingly. Add the reserved bacon and stir to combine. Bring up to a bubble, then reduce to a simmer. Let the pot simmer and serve when ready (the longer the simmer the better).
Garnish with your favorite chili toppings, like parsley, shredded cheddar cheese and a good helping of hot sauce.
Recipe courtesy of Nick Mangold.
This recipe was styled by chef Karen Pickus for Good Morning America.