Chorizo Chili
Ingredients:
1 lb. ground beef
15 oz. chorizo
1 Tbsp minced garlic
2 bell peppers, diced
2 medium diced zucchini
1 cup diced carrots
1/2 medium onion, diced
1 15 oz. tomato sauce
1 can black beans, rinsed
1 can pinto beans, rinsed
1 can red kidney beans, rinsed
1/4 cup Hatch Red Chile Powder
2 tsp. cumin
1/2 tsp. cayenne pepper
2 1/2 cups chicken stock
3 beef bouillon cubed
3 Tbsp olive oil
Directions:
Add the beef and chorizo to a large Dutch oven over medium high heat.
Cook, breaking apart with a spoon until browned and cooked through. Remove and set aside.
Add olive oil and garlic and cook 1 minute. Add all the other vegetables and stir to combine.
Once vegetables have softened slightly, about 5-7 minutes, add your remaining ingredients.
Bring to a boil, stirring well, and lower to a simmer.
Cook, covered 45 minutes, stirring occasionally.
Serve with your favorite garnishes.
Click here for Hatch Red Chile Powder
1 lb. ground beef
15 oz. chorizo
1 Tbsp minced garlic
2 bell peppers, diced
2 medium diced zucchini
1 cup diced carrots
1/2 medium onion, diced
1 15 oz. tomato sauce
1 can black beans, rinsed
1 can pinto beans, rinsed
1 can red kidney beans, rinsed
1/4 cup Hatch Red Chile Powder
2 tsp. cumin
1/2 tsp. cayenne pepper
2 1/2 cups chicken stock
3 beef bouillon cubed
3 Tbsp olive oil
Directions:
Add the beef and chorizo to a large Dutch oven over medium high heat.
Cook, breaking apart with a spoon until browned and cooked through. Remove and set aside.
Add olive oil and garlic and cook 1 minute. Add all the other vegetables and stir to combine.
Once vegetables have softened slightly, about 5-7 minutes, add your remaining ingredients.
Bring to a boil, stirring well, and lower to a simmer.
Cook, covered 45 minutes, stirring occasionally.
Serve with your favorite garnishes.
Click here for Hatch Red Chile Powder
