Chili is one of those staples. Just about everybody knows how to make it, and just about everybody’s is different. I grew up eating “sweet” chili – lots of tomatoes, and I think Minna even put tomato soup in it – and the first time I had beefy, spicy chili, it was like a whole new world of chili-tastic flavor.
I picked up four plump links of chorizo on sale at my butcher a couple of weeks ago, and as I was pulling out the ground beef to thaw yesterday, I grabbed those, too. To be honest, I haven’t put chorizo in chili before, so this is just as much an experiment for you as it is for me. I bet it’ll be very tasty.
First, the basics. Dice a medium sweet onion and a pepper. What sort of pepper is up to you. Pretend there is a pepper here. Someone did something with my poblano that was hiding in the fridge, and I am pepper-less today.
Now some garlic. I’m lazy and I like to buy the big jar of pre-chopped garlic in water. It’s $4, it lasts me as many months, and it’s a time-saver. Heat up a dutch oven or other heavy pot on the stove over medium heat, drizzle a little olive oil in, and add the onion, garlic, (and pepper).
Once they get soft, add the ground beef and the chorizo, removed from it’s casings if you have links, like I do.
Stir that around and let it get all brown and delicious. At this point, you may be tempted to drain the grease. All right, if you must. I just accept that chili night is not going to be low-calorie and adjust accordingly.
Now, you need to add your spices. If you want to taste them, you have to cook them. Add 1 tbsp of ground cumin, 1 tsp chipotle, 1 tsp oregano, and 1 tsp black pepper.
Turn the heat down to low and add a 29 oz can of tomato sauce, a 29 oz can of petite diced tomatoes, and two cans of beans. Rinse those in a colander first to get the excess bean slime and salt off. I’m using a can of black beans and a can of red beans. Like something different? Knock yourself out.
Stir to combine, put the lid on the pot, and simmer for at least half an hour. Or all day. However much time you have is fine. Stir every once in a while. Serve with cornbread, tortilla chips, or corn chips, a sprinkle of cheese, and a little sour cream. Well, if you’re like Miss F and Miss M, a whole lot of cheese and sour cream.
Beef, Bean, and Chorizo Chili
1 large sweet onion
1-2 peppers of choice
2 cloves of garlic, minced
1 pound ground beef
1 pound chorizo
1 tbsp cumin
1 tsp oregano
1 tsp black pepper
1 tsp chipotle
1 29 oz can tomato sauce
1 29 oz can petite diced tomatoes
2 cans beans of choice
Dice onion, pepper, and garlic. Cook in olive oil in dutch oven over medium heat until softened. Add beef and chorizo, cook until browned. Add cumin, oregano, chipotle and black pepper, cook 2-3 min. Add tomato sauce, tomatoes, and beans. Simmer on low for at least 30 min, preferably longer, stirring occasionally.