This chili is really yummy and hearty. It's a bit spicy- so to dumb it down- just use more chicken broth.
Chili with Chorizo and Ground Beef
Adapted by Amanda from Rookie Cookie
1 onions, diced
1 green (or red) bell pepper, diced (I didn’t add this- but I’m sure it would taste great)
4 garlic cloves, minced
1 lbs ground beef
5 oz chorizo, casings removed
2 tsp chili powder
2 tsp cumin
2 tsp oregano
1 and ½ teaspoons cocoa powder
1 tsp kosher salt
1 14 oz can diced tomatoes, undrained
1 10 oz. can diced tomatoes w/ lime & cilantro
1 15 oz can kidney beans, drained
1 15 oz can black beans, drained
1 cup frozen corn
7-10 ounces chicken broth (for thinning purposes. The chili is really thick without it)
Pinch of cayenne pepper (optional)
Chopped green onions, cilantro, avocados and/or shredded cheddar cheese, for servingYields 6-8 servings.
In a large pot over medium-high ish heat, brown the ground beef until no longer pink. Place in separate bowl. In the same pot, cook the chorizo fully. When done, add to bowl that contains the ground beef. With the same pot, heat a tablespoon or so of olive/vegetable oil and add the onions, green bell pepper (if using) and garlic until the onions and peppers are soft. Add back to the pot the chorizo and ground beef.
Stir in chili powder, cumin, oregano, cocoa powder, salt, tomatoes and both beans. Bring to a boil and then reduce heat to low. Add chicken broth as well. Simmer for 30 minutes to 1 hour (I simmered ours for about one hour).
Ladle into bowls and serve with toppings.