I become a warm, hearty meal kind of girl in the winter time. I love something filling and savory for dinner. It’s rare that we go a week without trying at least one new recipe, but there are certain meals that I come back to time and time again, and when I’m not sure what to make, it’s usually one of these in the winter…
Chili & Cornbread. It’s not really fall and the kick-off of the cooler weather until we’ve made our first batch of chili for the year. We serve ours with sour cream, cheddar cheese, and Fritos, and always, always, always Trader Joe’s cornbread.
Chorizo Chili
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