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Chili with Chorizo




Source of Recipe


chef2chef


List of Ingredients




1-1/2 lbs. chili meat (stew meat cut into thin pieces)
2 large onions, chopped
4 large cloves garlic, minced
1 bell pepper, diced (optional)
1/2 lb. chorizo sausage, casings removed and meat separated
1/4 cup Mrs. Renfro's green salsa (high-powered jalapeno sauce)
1 Tbsp. chili powder
2 tsp. ground cumin
2 tsp. dried oregano
2 tsp. cocoa powder
1 tsp. salt
1 28-oz. can diced tomatoes, undrained
2 15-oz. cans red kidney beans (optional)
6 green onions, sliced (with tops)
1 bunch fresh chopped cilantro



Recipe



Cook the chili meat, onions, garlic and bell pepper (if using) in a 5-qt. saucepan or dutch oven, over medium heat, until beef is browned; drain and set aside.

Brown chorizo sausage (do not drain) and then add the drained meat mixture. Stir in remainder of
ingredients, except beans, green onions and cilantro.

Bring to a boil; reduce heat. Cover and simmer 1 hour, stirring occasionally.

Stir in beans (if using), green onions and cilantro. Heat to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until desired thickness, stirring
occasionally.