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Chorizo Chili

Course Soup
Author Amye Melton

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.