1 lb fresh chorizo (ground or removed from casings)
1 lb ground beef
3-4 onions, diced
2 green peppers, diced
6-10 cloves of garlic, diced
2 tablespoons jalapeno, finely chopped
roughly 32 oz tomato sauce
roughly 28 oz tomatoes (Mexican style like Rotel and/or fire-roasted style)
4 tablespoons cumin
4 tablespoons chili powder
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon paprika or smoked paprika
28 oz kidney beans, drained and rinsed
28 oz black beans, drained and rinsed
1-2 cups liquid (dark beer, beef broth, water or some combination thereof)
Simple Directions:
Brown the meat, add garlic, onions, peppers,...saute.
Add everything else but the beans, bring to a boil.
Add beans, simmer for 3-6 hours.
I got it started on the stove, then threw it all in a Crock-Pot (slow cooker) for several hours.
Obviously this is very easy - notwithstanding the onion tears - so you may as well make the big pot I've prescribed above.
It's not a gaseous chili either - for those of you who are easily activated.
2 comments:
I never thought to use chorizo... brilliant! I did throw chorizo in my jambalaya the other day, and it was the best I ever made.
There's Mexican chorizo and Spanish Chorizo.
I think the Mexican one is *less lean* - people said to *drain* if you use it.
Hah! NEVER DRAIN, EVER.
Sausage is supreme. My meat sauce is trending sausagier all the time.
In fact I just made that tonight.
Barilla thin spaghetti with my meat sauce and piles of pecorino romano = my favorite dish.
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