Anyone who follows me on Instagram knows that I participated in a charity chili cookoff last weekend. It was a great time and helped raise a lot of money to benefit the Exchange Club Parenting Skills Center in Stamford, CT which helps end child abuse. I unfortunately didn’t win the cookoff but received a lot of rave reviews on my chili, a Beef and Chorizo Chili! This was packed with flavor and not an overwhelming amount of spice! A must try! Now I made about 25 pounds for the contest, which is a ton of chili, so I took my measurements and cut them by about 2/3 so it’s a much more manageable amount.
4 lbs ground beef
2 lbs fresh chorizo
2 tablespoons olive oil
1 white onion, chopped
1 green pepper, chopped
2 jalapeno peppers, chopped
3 tablespoons Mexican chili powder (see here)
2 tablespoons crushed red pepper
2 cups beef broth
1 can (28 oz) tomato sauce
1 can (16 oz) fire roasted tomatoes
2 cans (16 oz) black beans
Salt and pepper
1) In a large skillet or Dutch oven (see here), brown the beef and chorizo until cooked throughly. Drain grease and pour into a large pot or keep in Dutch oven.
2) Heat oil on medium high heat and cook onion and pepper for 5-7 minutes. Add to meat and mix well. Add jalapeños and spices. Stir and lower heat to medium. Cook for about 15 minutes.
3) Add broth, tomato sauce and diced tomatoes. Lower heat to simmer and stir occasionally for an hour till thickened up. Season with salt and pepper.
4) Remove from heat, let rest for 10 minutes and serve with a topping of cheddar.