Kevin'S Chorizo Chili Recipe

Name: Kevin'S Chorizo Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 green bell pepper diced; 1 red bell pepper diced; 1 medium Vidalia onion diced; 3 garlic cloves minced; 3 jalapeno peppers minced; 3 tablespoons ground cumin; 2 tablespoons dried oregano; 1 tablespoon chili powder; 1/2 (half) tablespoon ground cinnamon (I use 1/4 teaspoon); 2 teaspoons cayenne pepper; 1 pound ground beef chuck; 6 links Mexican chorizo (removed from casings); 2 cans red beans; 3 tablespoons Worcestershire sauce; 2 tablespoons Gravy Master; 2 tablespoons hot sauce; 1 (6-ounce) can tomato paste; 2 cups beef broth; 2 to 3 bay leaves; Salt and freshly ground black pepper; 1 (8-ounce) container sour cream for garnish; 3 cups grated Cheddar for garnish; 1 small onion diced for garnish

Servings: persons

2 tablespoons olive oil
1 green bell pepper diced
1 red bell pepper diced
1 medium Vidalia onion diced
3 garlic cloves minced
3 jalapeno peppers minced
3 tablespoons ground cumin
2 tablespoons dried oregano
1 tablespoon chili powder
1/2 (half) tablespoon ground cinnamon (I use 1/4 teaspoon)
2 teaspoons cayenne pepper
1 pound ground beef chuck
6 links Mexican chorizo (removed from casings)
2 cans red beans
3 tablespoons Worcestershire sauce
2 tablespoons Gravy Master
2 tablespoons hot sauce
1 (6-ounce) can tomato paste
2 cups beef broth
2 to 3 bay leaves
Salt and freshly ground black pepper
1 (8-ounce) container sour cream for garnish
3 cups grated Cheddar for garnish
1 small onion diced for garnish

1
To prepare the chili: Heat oil in a large heavy pot over medium-high heat. Add bell peppers, onion, garlic, and jalapenos and saute until tender, about 6 to 10 minutes. Add cumin, oregano, chili powder, cinnamon and cayenne and continue to cook, another 5 minutes. Add beef and chorizo and saute until browned, about 10 minutes, breaking meat apart as it cooks. Add Worcestershire, Gravy Master, hot sauce and tomato paste. Continue cooking until tomato paste turns nicely brown and caramelized, another 3 to 4 minutes. Add beef broth, red beans and bay leaves. Bring to a boil, then reduce heat to a simmer and cook, 1 hour. Season with salt and pepper, to taste. Serve with sour cream, grated cheese, onion and Homemade Tortilla Chips. Chili can be made 2 days in advance and chilled, covered. Reheat before serving
2
For the chips: 1 (10-ounce) bags corn tortillas, cut into 1-inch strips Vegetable oil, for frying
3
Salt
4
To prepare the chips: Place oil in a deep pot until it comes almost halfway up the side of the pan. Heat oil to 360 degrees F Deep-fry strips, 30 to 45 seconds each side, until crisp and just turning golden. Transfer to paper towel to drain. Sprinkle with salt immediately. Serve with chili.

1276

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 green bell pepper diced, 1 red bell pepper diced, 1 medium Vidalia onion diced, and more.

Yes, Kevin'S Chorizo Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kevin'S Chorizo Chili

How did you like this recipe?

Frequently Asked Questions