25-Minute Quick-Draw Cowboy Chili

By vealam

Ingredients

• 2 Tbsp extra virgin olive oil
• 1/2 medium yellow onion, grated
• 4 garlic cloves, pressed or grated
• 4 chipotle chiles, diced (from chipotle peppers in adobo sauce)
• 2 Tbsp adobo sauce (from chipotle peppers in adobo sauce)
• 1 lb chorizo, casings removed
• 2 lb lean ground beef
• 2 Tbsp chili powder
• 1 Tbsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 32 oz tomato sauce
• 1 (15-oz) can ranch style beans
• 1 (15-oz) can kidney beans, drained and rinsed
• 1 (15-oz) can black beans, drained and rinsed
• 6 Tbsp tomato paste

Details

Servings 12
Preparation time 15mins
Cooking time 25mins
Adapted from parade.condenast.com

Preparation

Step 1

In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add chipotles and adobo sauce, stir to combine. Add chorizo, break it up with a wooden spoon, and cook stirring frequently until the chorizo starts to brown. Add beef, chili powder, oregano, cumin, cinnamon, salt and pepper. Stir to combine. Break beef up with a wooden spoon and stir frequently until beef and chorizo are cooked through, about 4-6 minutes.

Add tomato sauce, beans and tomato paste. Stir to combine well. Bring to boil, reduce to simmer for 10 minutes.

Serve with your choice of toppings; corn bread, fresh oregano, and Colby Jack cheese are perfect with this chili.