Prep 30 mins
Cook 1 hr
Wonderfully spicy, "after-burner" sytle chili. Dahling gives it 5 "UMMMMS!" Not for the faint of heart, young children or pregnant women! :)You can adjust the cayenne and make it as hot as you can stand! Prefer to make my own chorizo since the store bought stuff around here has some really gross things in it! Looks like a lot of work, but goes together very easily. Just remember to do the meat the night before so that the flavors go all through the meat. ps-you can use all beef, all pork or a combination of the 2. Be sure to use very lean beef and pork.
- 2 lbs ground beef or 2 lbs ground pork
- 2 cloves fresh minced garlic cloves
- 2 teaspoons salt
- 2 teaspoons black pepper
- 3 tablespoons hot Mexican chili powder (I use McCormicks brand)
- 2 teaspoons oregano
- 2 tablespoons cumin
- 4 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 cups finely chopped sweet onions
- 1 cup finely chopped green bell pepper
- 4 cloves fresh minced garlic
- 4 (14 ounce) cans black beans (rinsed and drained)
- 2 (10 ounce) cansextra hot rotel
- 2 (14 ounce) canspetite diced tomatoes
- 2 (4 ounce) canschopped green chilies
- 2 (14 ounce) cans beef broth
- 2 tablespoons hot Mexican chili powder
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 teaspoon thyme
- 1⁄2-1 teaspoon cayenne (how hot do you like it?)
- 1 teaspoon salt
- 1 teaspoon black pepper
- The night before, make the chorizo by combining the meat and seasonings thru the red wine vinegar. Refrigerate and let set overnight.
- Next day, saute the meat in large skillet and drain off grease. Set aside.
- In 5 quart cooker, saute onion and green pepper in EVOO. When onion is translucent, add rest of ingredients. Add the chorizo. Let simmer for 30 minutes on med. low. If you like a thicker chili, mash some of the beans with a hand potato masher. Garnish with sour cream, chopped green onions or some cilantro. Serve with cheesy jalapeno cornbread or crackers.
- Awesome recipe for a cold day,hot day, warm day, rainy day, sunny day -- I think you get the picture! Enjoy!
We love this chili. I usually buy chorizo instead of making it, though. A family favorite. You can adjust the heat by using mild chili powder.
I was looking for chili for a rainy night, and this was a great recipe for the chorizo I had made last week. I cut the whole recipe in half, but otherwise followed it pretty close. My chorizo had a lot of chili powder, so I left out the Mexican chili powder. Also my can of Rotel (another brand) was 14 oz, so there was a little extra liquid. It came out chunky and meaty and just right. And the 1/2 recipe made at least 6 servings, so I'd estimate the full recipe might serve 10-12.