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1
Heat the Chili Sans Beans in a small saucepot until it is simmering, about 5 minutes.
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2
Heat up the tamales using a steamer basket set over a pot of simmering water, until they are warmed through, about 10 minutes.
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3
(Or follow the package directions of the tamale you use.)
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4
In a small bowl, combine the sport peppers and chopped onion.
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5
For the sandwich build: Place a sprinkling of the onions and sport peppers along the bottom of the buns.
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6
Remove the husks of the tamales.
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7
Place the tamales in the buns and top with the Manchego.
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8
Then ladle a small amount of chili on top of that!
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9
Top with the remaining sport peppers and onions and sprinkle with the corn chips.
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10
Take a bite and instantly blog about how surprisingly amazing this combination of ingredients is.
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11
In a large Dutch oven, heat the oil over medium heat.
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12
Add the beef and chorizo and smoosh down.
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13
Start breaking up the chunks with a wooden spoon and let sear until the beef is no longer pink, about 5 minutes.
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14
Remove the meat from the pot and leave the fat.
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15
Then add the onions, chili powder, cumin, paprika and season with salt and pepper.
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16
Cook until the onions are soft, 7 to 8 minutes.
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17
Deglaze with the beer.
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18
Cook until the alcohol smell subsides, 3 to 4 minutes.
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19
Add the hot sauce, tomatoes, stock and the reserved meat.
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20
Simmer until thickened, stirring frequently, about 20 minutes.
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21
Adjust seasoning.
