How do you make a classic winter chili even more warming and delicious? Throw in some chorizo for a subtly smoky, spicy twist on this one pot meal. This recipe comes from our own restaurant, Murray’s Cheese Bar. Makes enough to feed a crowd, so it’s perfect for game day! Make sure to have the recipe handy… they’re gonna ask for it.
Murray’s Cheese Bar Chorizo Chili
Ingredients:
2 Tbsp Olive oil
2 strips bacon, cut in ¼ inch strips
1 medium yellow onion, chopped
1 ea green bell pepper, chopped
1 jalapeno, seeds removed, diced
1 can chipotle peppers in adobo sauce, chopped
2 cloves garlic, minced
1 lb ground beef
1 lb ground pork
1/4 lb chorizo (if using fully cooked or cured, chop into ½ inch or smaller pieces; if using raw, remove casing before cooking)
28 oz can peeled whole tomatoes, chopped
28 oz can black beans
1.5 cups beef broth
1.5 Tbsp chili powder
1 tsp cumin
2 Tbsp paprika
1/2 cup cilantro, chopped
1 cinnamon stick
2 bay leaves
Instructions:
- Heat Oil in large pot over medium high heat. Add bacon, cook until slightly crisp
- Add Onion, Green Pepper, and Garlic to pot and sauté till aromatic. Add Beef and Pork to pot and cook until browned
- Add remaining items to pan. Once boiling, lower heat, cover and simmer for 2 hours.
- Season with Salt and Pepper
- Top with Sour Cream, Cilantro, and Cheddar Cheese. Serve with Tortilla Chips.
Serves: 10
Total Time:2.5
