Fall is upon us and who doesn’t love making a big pot of chili for the week? This beef chili has chorizo in it for some exta added spice. If you like serve them up with some Maple Bacon Corn Bread Muffins for a filling lunch or dinner. Chorizo is a reddish type sausage that has a kick. The paprika gives it the red hue you see. To freeze this chili let it cool down before putting the leftovers in a plastic container or ziplock bag. It will last up to 4 to 6 months. To reheat let it defrost and warm it up on the stove.
What Ingredients do I need?
In this section, you can find substitutes or suggestions for certain ingredients. I also will try and list out what the ingredients’ purpose is for. Ground Beef - I used 96% lean ground beef but if you can use grass-fed ground beef - can get this at Aldi Chorizo - a fermented cured pork sausage that’s been smoked Olive Oil - Jalapeno and Onion - minced or diced Tomato Sauce - Try and find no salt added tomato sauce sauce so you can control the amount of sodium that goes into the chili Red Beans - or your favorite type of bean Chili Powder and cumin for Spice
How to make Chorizo and Beef Chili
To print the full recipe please see the recipe card below. In a dutch oven, cook the onions and jalapenos until soft and tender with some olive oil. Add the ground beef and chorizo and cook until browned. Drain the grease out. Once the beef has been drained from grease, add the seasonings, tomato sauce, water, can of beans, and salt and pepper to taste. Reduce the heat the simmer and let that cook covered for 30-40 minutes. Serve with cheese, sour cream, or chopped fresh cilantro. Serving Size: 1 cup
Other Recipes to Try
25 Slow Cooker Recipes for Dinner Maple Bacon Corn Bread Muffins Knock you Naked Brownies Sweet Potato and Sausage Hash Baked Buffalo Chicken Taquitos Sour Cream Noodle Bake If you’ve tried this Beef and Chorizo Chili recipe or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to Pinterest.
