Ingredients
Equipment
Method
- Bring a heavy bottomed pan up to high heat and add enough oil to sauté the veggies & for searing the beef and chorizo.
- Add the diced onions, fresh thyme, minced garlic, diced jalapeños and bay leaves to the pan and sauté for 1-2 minutes until the onions are translucent.
- Add the ground beef, chorizo and the rest of the spices (chili powder, ground cumin, red pepper flakes and salt) and brown the meat, using a spatula to break it apart in small bits/chunks.Be careful not to break up the bay leaves too much.
- Once the beef and chorizo have browned, turn the heat down to low add the pureed tomatoes, brown sugar, black beans, red kidney beans, beef stock & Worcestershire sauce. Stir, cover and allow to simmer for 15 minutes.
- Serve hot with your choice of toppings and sides. Store any leftover chili in an airtight container in the refrigerator for up to 5 days.
Nutrition
Notes
Use a good quality chorizo. The first ingredient in the chorizo should be "pork." My least favorite chorizo is from a brand that uses pork offals and it is the first listed ingredient. A poor quality chorizo will give the chili a greasy feel and can have cartilage-like chunks.