Chorizo Chili

🥄 Ingredients

• 1 pound Mexican chorizo
• 1 pound ground beef
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt, (plus more to taste)
• ½ teaspoon dried oregano
• ¼ teaspoon freshly ground black pepper
• 1 ½ tablespoons olive oil
• 1 large white onion, (diced)
• 2 large red bell peppers, (stemmed, seeded, and diced)
• 3 cloves garlic, (minced)
• ½ teaspoon red pepper flakes
• 1 (15-ounce) can black beans, (drained and rinsed)
• 1 (15-ounce) can pinto beans, (drained and rinsed)
• 2 (15-ounce) cans diced tomatoes
• 6 ounces tomato paste
• 5 cups beef broth
• Chopped cilantro
• Shredded cheese ((Monterey Jack or cheddar))
• Sliced green onions
• Fresh lime juice
• Sour cream
• Diced avocado
• Tortilla chips

👨‍🍳 Instructions

1. 1

   In a large bowl, mix together the ground beef, chorizo, chili powder, cumin, kosher salt, oregano, and black pepper.

2. 2

   In a large pot or Dutch oven, add the beef and chorizo mixture and cook for 8 minutes, breaking up the meat into small pieces as it cooks. Transfer it to a medium bowl and set aside.

3. 3

   In the same large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and bell peppers and cook for 5 minutes, until they start to become tender.

4. 4

   Stir in the garlic and red pepper flakes and cook until fragrant, about 1 minute.

5. 5

   Add in the cooked beef and chorizo mixture, black beans, pinto beans, diced tomatoes, tomato paste, and beef broth.

6. 6

   Stir together until well combined and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally, until the chili reduces and reaches your desired consistency. Taste and season with more salt if needed.

7. 7

   Serve with desired toppings.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.