This Recipe Can Be Easily Converted To A Vegetarian Chili!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 1 hour
Ingredients
1/2 lb. Chorizo sausage, bulk
1/4 lb. ground beef
4 cups chunky salsa
4 cups beef stock
1 15 oz. canned black beans, rinsed and drained
1 15 oz. canned pinto beans, rinsed and drained
1 small can, chipotle chili peppers in Adobo sauce
1 1/2 cups onions, diced
1 1/2 cups green peppers, diced
1 1/2 cups potatoes, peeled, diced
1/2 cup corn
1 4 oz. can green chili, diced
2 cloves garlic, minced
1 tbsp chili powder
1 tsp cumin
1 tsp dried oregano
1 tbsp sugar
salt
pepper
1 avocado, diced (garnish)
cheddar cheese, shredded (garnish)
sour cream (optional)
Cooking Tools
Small mixing bowl
Skillet
Stock Pot
Directions
In a small mixing bowl, add; chorizo sausage and ground beef and mix by using you hands, (no need to add seasoning, the chorizo has plenty of seasoning in them). Make small meatballs and place them on a skillet and brown on all sides, set aside. In a large stock pot, add; salsa, beef stock, black beans, pinto beans, chipotle peppers, potatoes. onions, green peppers, garlic, corn, chili powder, cumin, dried oregano, sugar, salt and pepper to taste. Cook over medium-low heat, add chorizo beef meatballs. Cook uncovered for about 45 minutes to an hour, you want the liquid to reduce some. Place in serving bowls and garnish with avocado & shredded cheese.
Serves 6
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