Ingredients
The following ingredients have 7 Servings
- 1 pound Mexican chorizo or spicy sausage
- casings removed
- 1 pound chuck
- 80% lean ground
- 1 onion
- large white
- chopped
- 1 teaspoon salt
- kosher
- Black pepper
- 4 cloves garlic
- grated on a rasp or finely minced
- 1/4 cup chili powder
- 1 teaspoon red chili flakes
- 1 teaspoon dry thyme
- whole leaf
- cinnamon
- 14 ounces tomato
- (1 3/4 cups) crushed
- 14 ounces beef stock
- (1 3/4 cups)
- Shredded chicken
- rotisserie
- Cornbread
- Baked potatoes
- Taco shells
- chips
- corn
- tortilla chips
- scallions tomatoes onions
- Chopped
- sour cream
- hot sauce
- pickled jalapeños
- Shredded cheeses potatoes
- foil-wrapped baked
- Tater tots radish black olives
- shredded lettuce
- sliced
Instruction
- Start the chili
- Heat a medium pot with a heavy base or a Dutch oven over medium-high heat
- Add the chorizo, beef, onions, salt and a pinch of pepper
- Use a wooden spoon or potato masher to break the chorizo down into bits like the ground beef
- Once the chorizo is mostly cooked and the onions are tender, add the garlic, chili powder, chili flakes, thyme and cinnamon
- Cook a few minutes while stirring to combine all the flavors
- Cover and finish
- Add the crushed tomato and beef stock
- Raise the heat until the pot boils, then lower to a low simmer and cover
- Cook, stirring occasionally, for about 40 minutes
- Serve with a toppings/pairings bar
- Transfer to a slow cooker if for a party
