Recipe: Spicy Mexican Chili
1 pound Premio Fresh Mexican Brand Chorizo, casings removed
1 pound ground beef
1 teaspoon cumin
1 teaspoon coarse sea salt
1/2 teaspoon oregano
1/4 teaspoon black pepper
1 1/2 tablespoons cooking oil
1 large onion, diced
2 large red bell pepper, seeded and diced
1 tablespoon minced garlic
1/2 teaspoon red pepper flakes
4 15-ounce cans black beans, drained and rinsed
2 32-ounce boxes beef broth
2 15-ounce cans diced tomatoes
1 6-ounce can tomato paste
2 tablespoons chili powder
to serve: cilantro, cheese, jalapeños, limes
- In a large bowl, add chorizo, ground beef, cumin, salt, oregano and black pepper. Mix together until well combined.
- In a large pot or Dutch oven (5 quarts or larger) over medium-high heat, add meat and brown until cooked through, about 8-10 minutes. Drain off grease, transfer meat to a large bowl and set aside.
- In the same pot, add the cooking oil, onions and peppers. Reduce heat to medium-low and cook for 15 minutes, stirring occasionally, until the veggies are soft and the onions have begun to caramelize.
- Add garlic and red pepper flakes. Cook for 1 to 2 minutes, until garlic is fragrant.
- Add black beans, beef broth, diced tomatoes, tomato paste, chili powder and the cooked chorizo and ground beef. Mix together and bring to a boil. Reduce heat to simmer and cook for 1 hour, stirring occasionally, until the liquid reduces to your liking.
- Taste and season with salt and more red pepper flakes as needed. Serve with cilantro, cheese, jalapeños and fresh limes.