The change in seasons is so refreshing to me. No matter which season we are moving into, I love living in a place where we get to experience all of them.
I know we aren’t officially into fall yet. However, the cool mornings have my mind and body in fall mode. I have finished my fall decorating. That is if you can call changing the wreaths and putting out the pumpkins decorating.
I also made my first pot of chili for the season. It was my grandson’s first taste of chili, and he could not get enough!
There are thousands of chili recipes, and I believe I have tried them all. Chili is pretty straightforward, with ingredients that I typically have on hand. However, I added Mexican-style pork chorizo to this recipe for extra flavor. Chili is great for tailgating or if you are watching the game at home with friends.
Most chili recipes include tomatoes in some form. That is one of the ingredients that makes chili so delicious. However, sometimes chili can be too tomatoey! If you agree and do not particularly care for a tomatoey chili, there are a few things you can do. My go-to solution is the addition of beef broth. Additional solutions include ground cumin, salt, pepper, and a splash of balsamic vinegar. Add a minimal amount at a time to reach the flavor you prefer.
For fun, set up a chili bar with various toppings to give everyone a chance to personalize their bowl.
Topping and side suggestions:
shredded cheese
chopped onions
chopped cilantro
pico de gallo
avocado
Tostitos
Doritos
cornbread
tater tots
french fries
sour cream
sliced limes
hot sauce
Chorizo Chili
Ingredients
- 1 tablespoon avocado oil
- 1 medium white onion diced
- 1-2 teaspoons minced garlic
- 1 pound ground beef
- 1 pound Mexican-style pork chorizo
- 1 (28-ounce can) crushed tomatoes
- 1 (10-ounce can) Fire-roasted Rotel tomatoes
- 2 (15-ounce cans) pinto beans rinsed and drained
- 1 (15-ounce can) black beans rinsed and drained
- 3 1/2 tablespoons chili powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon sugar
- 1 1/2 teaspoons ground cumin
- 1 cup water
- 1-2 cups beef broth to taste
Instructions
- Pour oil into a Dutch oven and heat over medium-high heat.
- Add ground beef and chorizo and brown. Drain.
- Add diced onions and saute until tender. Add garlic and cook, stirring for about 1 minutes.
- Add crushed tomatoes, Rotel, beans, chili powder, salt, pepper, sugar, cumin, water and beef broth. Bring to a boil and reduce heat to low. Simmer over medium-low heat for at least 1 hour.
- Taste and adjust seasonings if needed. Serve with desired toppings.
