Ingredients for Beef And Chorizo Chili
- Ground Chuck
- Chorizo Sausage
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Black Beans
- Tomatoes
- Cumin
- Tomato Juice
- Salt And Pepper
How to Make Beef And Chorizo Chili
- Cook 1 (15-ounce) can of kidney beans and 1 (15-ounce) can of pinto beans a day in advance, or use 2 cups of pre-cooked beans.
- In a large heavy-bottomed pot or Dutch oven, brown 1 pound of ground beef and 8 ounces of chorizo sausage over medium-high heat, breaking it up with a spoon. This should take about 8-10 minutes.
- Drain off any excess fat from the pot.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, to the pot. Cook until softened, about 5 minutes.
- Stir in 1 (28-ounce) can crushed tomatoes, 1 (15-ounce) can tomato sauce, 1 (10-ounce) can diced tomatoes and green chilies (Rotel), 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon cayenne pepper (optional), 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the pre-cooked beans.
- Bring the chili to a boil, then reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
- Before serving, taste and adjust seasoning as needed. Consider adding a squeeze of lime juice for extra brightness.
- Serve warm with your favorite toppings, such as shredded cheese, sour cream, avocado, or chopped cilantro.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
20g
Fat
27g
Carbs
7g
