Recipe by Sue Lau
The chorizo gives this a very good flavor. Spice it with whatever you like. I used a habanero spice mix called "Hotter than Hell". But this doesn't have to be hot if you like it mild. Just season with whatever you are comfortable with.
Top Review by Brenda_69
Absolutely loved this recipe! My office was having a chili lunch and this went over really well. My family also polished off the extra that I couldn't fit into my crockpot.
I couldn't find the habanero spice mix but I added peppers (green and red) as well as a few jalapeno. I also like a chunky chili and added a can of diced tomatoes to it. Personally, I didn't find this spicy or hot but it did have a nice "bite" to it.
- 1 lb ground chuck
- 1 lb ground chorizo sausage
- 2 large onions
- 1⁄4 cup garlic paste
- 1 teaspoon black pepper
- 2 teaspoons salt
- 2 teaspoons ground cumin
- 1 tablespoon mild paprika
- 1⁄4 cup new mexico chile powder
- 1⁄2 teaspoon ground habanero pepper (optional)
- 1⁄2 cup double strength beef broth
- 28 ounces crushed tomatoes
- 2 (15 1/2 ounce) cans red kidney beans (optional)
- cracker (optional)
Directions See How It's Made
- Brown ground beef and chorizo with onion in a large heavy pan, breaking up meat lumps. Drain any fat.
- Add garlic paste, salt, pepper, cumin, paprika, chile powder, and ground habanero (or any other hot pepper or sauce you would like, in whatever quantity you like).
- Stir in beef broth and crushed tomatoes, and simmer covered, for 1 hour, stirring occasionally.
- Stir in beans, if using, and continue to cook until beans are hot.
- Serve hot with crackers if desired.