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Beef & Chorizo Chili
Beef & Chorizo Chili

Before you jump to Beef & Chorizo Chili recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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To sum up, it is not hard to begin to make healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to beef & chorizo chili recipe. You can have beef & chorizo chili using 11 ingredients and 10 steps. Here is how you do that.

The ingredients needed to cook Beef & Chorizo Chili:
  1. Provide ground beef
  2. Provide Mexican style chorizo (I used homemade)
  3. Prepare medium onion - chopped
  4. Prepare cans whole tomatoes - 1 can drained
  5. Get cans dark red kidney beans - drained and rinsed
  6. Provide can black beans - drained and rinsed
  7. Provide can whole kernel corn
  8. Prepare El Pato hot tomato sauce (Yes, Pato, not Paso)
  9. You need chili seasoning (or use homemade to taste)
  10. Get ketchup (optional)
  11. Get Hot sauce (optional, amount is to personal taste)
Steps to make Beef & Chorizo Chili:
  1. Heat a large pot over medium heat. Add chorizo. Crumble to large chunks and begin to brown, stirring often.
  2. When chorizo is almost done move to one side of pot. Add ground beef to empty side. Sprinkle lightly with salt. Crumble and brown, stirring often (just the beef side).
  3. When beef is almost done. Add onion. Stir meats and onion together. Allow meats to finish cooking. About 2 minutes.
  4. Add beans, corn, El Pato sauce, and tomatoes. Do not stir yet. Smash tomatoes by hand directly in the pot. Add chili seasoning and additional salt to taste. Stir to combine.
  5. Bring to a simmer. Place lid on top slightly off center to vent. Reduce heat to medium low. Simmer 1 hr stirring occasionally.
  6. Just before serving stir in ketchup and desired amount of your favorite hot sauce if you'd like. Taste. Adjust salt if needed. Dish up and enjoy!
  7. For tips, see NOTES below ⤵
  8. NOTE: If you feel nervous about smashing up the tomatoes in the pot (like you could burn yourself, which you shouldn't because you shouldn't be submerging your hand into anything) smash them up in a separate bowl before adding. I just do them directly in the pot to save a dish. It is wise, though, to utilize your pot lid as a shield to prevent squinting everything with tomato juice and seeds. Lol
  9. NOTE 2: If you can't find El Pato brand hot tomato sauce in your local market any brand of hot tomato sauce will do (you just need a small can). We just really think El Pato is the best.
  10. NOTE 3: For a tasty homemade chili seasoning see the recipe for "chilly chili seasoning' on my page.

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