Chorizo Chili
Yield: 8-10 servings
Cook Time: 3 hours to all day
Tips: To remove extra unwanted grease from the chili, refrigerate until grease thickens at the top, then scrape the grease off. See recipe on how to thicken chili.
Suggestion: If desired, garnish toppings of heated kidney beans, diced onions and shredded cheese. Delicious served with Bran Cornbread or Cornbread topped with butter and drizzled with honey and a leafy green salad.
Ingredients
- 3 lbs. lean ground beef
- 12 oz. pork chorizo
- 3 14-oz. cans beef broth
- 1 8-oz. can tomato sauce
- 1 tablespoon onion powder
- 3/4 teaspoon cayenne pepper
- 2 teaspoons beef bouillon granules or 2 cubes
- 3/4 teaspoons garlic powder
- 1 tablespoon cumin
- 3/4 teaspoon white pepper
- 1/4 cup plus 2 tablespoons chili powder
- 1/2 teaspoon salt
- 1/4 cup instant potato buds (also called potato flakes)
Directions
Brown ground beef until pink is gone, making sure to make a generous amount of beef chunks; drain. Stir in chorizo and cook for about 3 minutes, stirring frequently. Add all other ingredients and stir until blended. Cook for 1-3 hours (the longer you cook, the better the flavor). Cook for 3 hours or all day.
Note: Chili can be thickened with more instant potato buds (a small amount at a time), or thinned with a little beef broth or tomato sauce.
Serve with a side of heated kidney beans, grated cheese, diced onions and/or small crackers.
Serve with a side of heated kidney beans, grated cheese, diced onions and/or small crackers.