Chorizo Chili

Name: Chorizo Chili
Total time: 5400 s
Yield: 4 to 6 servings
Cuisine: American
Ingredients: 1.5 Tablespoons oil; 2 medium yellow onions, peeled and chopped into a 1/4-inch dice; 4 jalapeños, minced; 10 cloves garlic, chopped; 2 pounds 80/20 ground beef; 10-12 ounces Mexican chorizo, pork or beef (the kind you have to cook, as opposed to the Spanish cold cut type); 15 ounce can of tomatoes; 2 Tablespoons tomato paste; 2 teaspoons cayenne (or more to taste); 2 teaspoons cumin (there's already quite a bit of cumin in the chorizo); 2 teaspoons chili powder; 1 Tablespoon Tapatío or other Mexican-type hot sauce w. notable acid element like Valencia or Cholula. Tabasco works in a pinch; 2 cups unsalted stock, chicken or beef; 1 teaspoon kosher salt to start; 1-2 (15 ounces) cans of beans of your choice, drained. I prefer garbanzos

x @cook_5886383

This recipe started out as a surprisingly awesome fridge cleanout that really seems to have caught on with friends and readers. I think there's something universally appealing about the savory comfort of a good bowl of chili. Throw some chorizo in there, and it becomes all the more irresistible.

I always like to serve chili with chopped fresh tomatoes, onions, chilies, and cilantro on the side as well as grated cheese and sour cream.

x @cook_5886383

I always like to serve chili with chopped fresh tomatoes, onions, chilies, and cilantro on the side as well as grated cheese and sour cream.

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Ingredients

90 minutes

4 to 6 servings

1.5 Tablespoonsoil
2medium yellow onions, peeled and chopped into a 1/4-inch dice
4jalapeños, minced
10 clovesgarlic, chopped
2 pounds80/20 ground beef
10-12 ouncesMexican chorizo, pork or beef (the kind you have to cook, as opposed to the Spanish cold cut type)
15 ouncecan of tomatoes
2 Tablespoonstomato paste
2 teaspoonscayenne (or more to taste)
2 teaspoonscumin (there's already quite a bit of cumin in the chorizo)
2 teaspoonschili powder
1 TablespoonTapatío or other Mexican-type hot sauce w. notable acid element like Valencia or Cholula. Tabasco works in a pinch
2 cupsunsalted stock, chicken or beef
1 teaspoonkosher salt to start
1-2 (15 ounces)cans of beans of your choice, drained. I prefer garbanzos

Cooking Instructions

90 minutes

1

In a preheated medium pot (at least 4 quarts), sweat the onions, peppers, and garlic in the oil until the onions are translucent. (Probably 4 or 5 minutes.)
2

Turn the heat up to medium high and dump in the ground beef, chorizo, canned tomatoes, tomato paste, spices, hot sauce, and stock, using a spoon or spatula to break up the beef and chorizo, and give everything a few gentle stirs to distribute all the ingredients evenly.
3

When the chili comes to a gentle boil (say, a bubble per second or so), turn the heat down to medium low and simmer, lid askew (with a 1/2-inch opening on one side), for 15 minutes, stirring occasionally.
4

Add the beans and kosher salt and stir them in to distribute evenly. Gently simmer again (gently meaning that there's barely detectible movement under the surface), lid askew, for another 40 minutes, stirring and scraping the bottom every 10 minutes or so. Scraping the bottom is a good way to monitor if the heat is too high for slow cooking. If you can scrape stuff off the bottom of the pot while doing a long simmer, your heat's too high, and you should adjust down accordingly.
5

After 40 minutes, check the seasoning of your chili, and if you want to add more salt or spices, add them now, stir thoroughly a few times, and let it simmer again, partially covered for another 10 to 15 minutes. If not, it's ready to eat.
6

Enjoy! :)

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x @cook_5886383

on November 12, 2016 18:19

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5th for chorizo

Comments (4)

Denise Morgan Kalicki @cook_6004870

November 12, 2016 22:14

I love this recipe. Easy to make, hearty, frig-cleanout friendly. But most of all, it is SO good!

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