Beef and Chorizo Chili


1¼ pound grass fed ground beef
½ pound fresh chorizo
1 medium yellow onion, chopped
1 medium red bell pepper, chopped
3 whole fresh garlic cloves, minced
15 ounces diced tomatoes
3 cups good quality beef broth, homemade or store bought
6 ounces tomato sauce
3 Tb chili powder
1½ tsp dried oregano
1 tsp ground cumin
1 tsp salt
½ tsp freshly ground black pepper
2 (15.5 ounces) can red kidney beans, drained and rinsed
1 (15.5 ounces) can black beans, drained and rinsed
1 (15.5 ounces) can small red beans, drained and rinsed
1 (15.5 ounces) can pinto beans, drained and rinsed
Optional accompaniments: freshly shredded cheese, diced avocados, pico de gallo, sour cream, tortilla chips, crackers, fresh chopped cilantro, minced jalapenos


Place a large dutch oven over medium high heat and brown the ground beef and chorizo. Add the onions, bell peppers, and garlic to the and cook for about 5 minutes, until just cooked through. Add all of the remaining ingredients, stir well, and bring to a boil.
Reduce heat to a simmer and cook until chili has thicken and all flavors are combined, about 30-35 minutes. Serve immediately with any of the optional accompaniments.


This easy and healthy one-pot chili is a great dish to enjoy this Cinco de Mayo or anytime! Recipe for homemade fresh chorizo included.


8 servings


Wednesday, May 4, 2016 - 10:39am


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