Some chili recipes are just ho~hum. This isn’t one of them. Plus you can spice it up or down as you wish. I like to add a couple cans of drained hominy, white & yellow. Sometimes I even add a bit of dark chocolate and cinnamon. Just have fun with it. Great for potlucks or parties. And if you don’t know what chorizo is, it’s time:)
1 tablespoon of cooking oil or butter
1 large onion, diced
1 red bell pepper, diced
1 lb. of ground Mexican pork chorizo (fresh, not cured)
1 lb. of ground beef
2 tablespoons of chili powder or a chili seasoning packet
1/2 tablespoon of sea salt
1/2 tablespoon of black pepper
2 poblano peppers, diced
3 large cloves of garlic, minced
1/2 or 1 small can of chiles en adobo sauce, diced & not drained
1 (15 oz.) can of tomato sauce
1 (28 oz.) can of fire-roasted diced tomatoes
2 cups of beef broth
2 (15 oz.) cans of pinto beans, drained
Set a large Dutch oven or pot over medium heat. Add the cooking oil, let it warm a minute, then add the two meats, chili powder, sea salt, and black pepper.
Cook the meat, stirring & breaking it into chunks with a wooden spoon or spatula until the meat is cooked through and the spices are evenly distributed for 10 minutes.
Add the onion, sweet bell pepper, and poblano peppers. Cook another 10 minutes to let the veggies start to soften, then add the garlic, chiles en adobe sauce, tomato sauce, diced fire-roasted tomatoes, broth, and pinto beans.
Stir well to incorporate all the ingredients, bring to a simmer, cover with a lid and reduce heat to medium-low or low. Cook for 30 minutes, then remove the lid and cook for another 30 minutes to let some of the liquid evaporate (optional – you can leave the lid on the whole time if you like it soupier).
Ladle into bowls, garnish with your favorite toppings (sour cream, cheese, pickled jalapenos, corn chips, black olives, avocado, etc.) & serve.