Beef & Chorizo Chili
Ground chuck and chorizo combine as the base of this simple spicy chili.
Servings: 6
Ingredients
- 1 lb ground chuck
- 1 lb ground Chorizo
- 3 Tbsp tomato paste
- 1 onion chopped
- 1 Bell pepper chopped
- 5 cloves garlic finely minced
- 1 can rotel
- 1 can fire-roasted tomatoes
- 1 can mild chili beans
- 2 cups beef broth
- 1 cup water
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3 tbsp ancho chili powder
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tbsp extra virgin olive oil
Instructions
- Heat a large dutch oven or heavy bottomed pot on medium high heat.
- Add olive oil to pot.
- Add ground beef and cook until almost browned thru; about 5-8 minutes.
- Add chorizo to pot and cook until brown and crispy.
- Add chopped onions and bell peppers and give the pot a stir. Add a pinch of salt and cook until softened, about 5 minutes. Veggies wil be translucent but not cooked all the way through.
- Add garlic and cook for an additional 30 seconds, until fragrant.
- Stir in salt, pepper, chili powder, cumin, and coriander. Stir in tomato paste and cook for a few minutes, until paste has started to brown slightly.
- Add rotel, fire roasted tomatoes, beef broth, and water. Stir until combined.
- Allow pot to come to a simmer and then reduce heat. Let simmer for at least 30 minutes. Chili will cook down slightly and thicken.
- Taste and adjust seasoning as needed. Serve immediately.
Notes
- To bulk up this recipe for a crowd, add an additional 1-2 cans of beans.
- The longer the chili cooks, the better it will taste.
- For a less spicy version, use 2 Tbsp of ancho chili powder instead of 3.