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1
Begin by heating a large pot on medium-high heat. Add in the oil and let it come to temperature. Add in the stew meat and cook until you get a nice brown crust on the exterior on all sides. Once browned, remove meat from the skillet and set aside on a plate.
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2
To the same pot, add the chorizo, and using a wooden spoon, begin to smash it down, while at the same time scraping the brown bits from the bottom of the pan. Cook the chorizo until browned then use a cover, and strain the majority of the oil out of the pan. Reserve about a tablespoon of the chorizo oil.
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3
Toss in the celery, onion and garlic, along with the cumin and a generous pinch of salt and pepper. Stir, and cook on medium high heat for a few minutes.
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4
Toss in the browned stew meat, and give another stir, cooking for a couple more minutes.
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5
Next toss in the canned tomatoes, beans and water. Stir. Bring to a boil, then reduce heat to low, cover and cook for about one hour.
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6
When you are ready to serve, add some cooked noodles to a bowl, and ladle in the chorizo chili. Top with some shredded cheese, or your favorite chili toppings such as sour cream, crackers, Fritos, raw onion, or heck even some diced avocado.
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7
The end result is a well textured chili that has a nice heat, which I love. Plus it's got some good tender beef that when paired with the beans and celery, makes for a great chili. This would also go really well as a sloppy joe sort of thing if straining off some of the liquid. Or it would also go perfect on a hot dog. So if you are looking for a new idea for making chili, give this one a shot. It was great. I hope you enjoy.
