Beef and Chorizo Chili

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According to Ray, since we all enjoyed this meal so much and, even though this is not one of my creations, it must be shared. I hope you enjoy this as much as we all did.

 

BEEF & CHORIZO CHILI

A Slow-Cooker Recipe

About 4 servings

I found this recipe on the internet but when it came time to prepare it I had to call on Larry

for the actual cooking. I opened the cans and brought out all the ingredients for him. The

original recipe was for 12 servings so we cut the amounts in half. It was really good. I

mean very very very good! Ray requested a rematch soon.

(All amounts are approximately what we used – feel free to make adjustments to suit your own tastes)

2 tablespoons extra virgin olive oil 1 large onion finely chopped

¾ pound lean ground beef 1 pound chorizo (ours was pork chorizo)

1 cup chicken broth 1 10 ounce can Rotel tomatoes, mild

2 cans pinto beans, drained 3 ounces tomato paste (1/2 of a 6 oz. tin)

1-1/2 Tablespoons chili powder 1 Tablespoon ground cumin

¼ teaspoon kosher salt 1/8 teaspoon freshly ground black pepper

Heat oil in large Dutch oven. Saute onion for 5 minutes, stirring often until softened. Add

beef and chorizo, stirring and cooking until browned. Add broth, tomatoes, tomato paste,

chili powder, cumin, salt and pepper. Stir everything together and transfer to a slow cooker

and cook on low for 2 to 5 hours. It looked ready to me after 3 hours! Of course it was very

We the chili with some nice tortilla chips and slices of avocados. The internet recipe also

suggested using sour cream.

 

Beef and Chorizo Chili