In the fall and winter, there’s nothing better than a big pot of chili simmering on the stove all day for dinner. Everybody has their take on chili, but this recipe is our go to when the weather turns cold. I like to serve chili with Trader Joe’s cornbread, and of course, all the trimmings for the chili: sour cream and cheddar cheese are a must!

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Chorizo Chili

Course Main Course

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Ingredients

• 1 1/4 lb ground beef
• 1/2 lb fresh beef chorizo
• 1 med yellow onion chopped
• 1 med red bell pepper chopped
• 3 cloves garlic minced
• 15 oz diced tomatoes
• 6 oz tomato sauce
• 3 c beef broth
• 3 T Penzey’s Chili 3000 powder
• 1 1/2 t dried oregano
• 1 t ground cumin
• 1 t salt
• 1/2 t ground black pepper
• 2 Cans 15.5 oz red kidney beans drained and rinsed
• 1 Can 15.5 oz black beans drained and rinsed
• 1 can 15.5 oz small red beans drained and rinsed
• 1 can 15.5 oz pinto beans drained and rinsed

Instructions

• Place in large Dutch oven over medium heat, brown beef and chorizo. Add onions, bell peppers, and garlic. Cook 5 min until cooked through. Add all remaining ingredients, stir well, bring to a boil.
• Reduce heat to a simmer and cook at least 30-35 minutes