Tex-Mex Chorizo Chili

Wood Slab

Good morning! I hope you had a relaxing weekend. Fall has finally arrived here; the temperature has dropped about 18 degrees in a week, the leaves are beginning to turn and are rapidly falling of the trees and I am in full comfort mode. That means big pots of soup simmering on the stove, cosy blankets and lots of good movies.

This weekend we made our first batch of chili and enjoyed a few college football games. Let me rephrase that, my husband made this Tex-Mex Chorizo Chili and watched football while I did some things around the house and read The Last Hours.

This chili was delicious and the perfect mild, comfort food for football and cool weather. The actual chili recipe has no beans, as do most chili recipes. I personally am not a fan of chili with no beans so we added them to this version. If you do not like beans or prefer chili that is more authentic than by all means leave them out.

Tex-Mex Chorizo Chili

Adapted from The Chili Cookbook

Ingredients

3 Tablespoon olive oil

3 pounds beef chuck roast cubed

1 pound fresh chorizo

2 large onions diced

5 cloves garlic, minced

3 fresh jalapeno chilies, chopped

1/2 teaspoon cayenne pepper

3 Tablespoon chili powder

3 (15oz.) cans of tomato sauce

1 teaspoon salt

1 (12oz.) can Mexican beer

2 cups, water, plus more as needed

optional

1 can kidney beans, rinsed and drained

1 can black beans, rinsed and drained

1 can pinto beans, rinsed and drained

Garnish

chopped cilantro

sour cream

shredded cheese

Directions

Heat the oil in a Dutch oven over medium high heat. Add the beef in batches and cook for 5-7 minutes or until the meat is browned. Once browned transfer the meat with a slotted spoon to a plate. Then add the chorizo to the pan and cook for about 5 minutes or until meat is no longer pink. Once the chorizo is cooked add the onions, garlic, and jalapeños’ and stir while adding the cayenne and the chili powder. Then add the tomato sauce, salt, beer and the water. Return the beef to the pot. Cover and cook over low hear for 30 minutes, stirring often. Uncover and cook for an additional 2 hours adding water as necessary to maintain the desired consistency.

We added our beans the last 20 minutes. When ready to serve garnish with your desired toppings and enjoy.

This chili can also be made in a crock pot, you simply transfer the meat and sauce mixture into a crockpot and set on low to cook for at least 6-8 hours or until the meat is tender.

You can serve it with corn bread, corn chips or my favorite, Fritos.

Have a great week!

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