Prep 20 mins
Cook 1 hr 10 mins
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.
- 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)
- 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.
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.