Beefy Chorizo Chili

By Klainanutshell

Ingredients

• 2 tablespoons vegetable oil
• 3 pounds lean ground beef chuck
• 2 large onions, chopped
• 3 tablespoons minced garlic
• 1/3 cup ancho chile powder
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• coarse salt and pepper
• 1 teaspoon cayenne
• 1 28 ounce can crushed tomatoes
• 1 15 ounce can tomato sauce
• 2 15 ounce cans red kidney beans, drained
• sour cream, grated cheddar, pickled jalapeno chiles and sliced scallions for topping
• 1 can tomatilla sauce/ salsa verde
• 1 lb chorizo
• avacado

Details

Preparation time 60mins

Preparation

Step 1

In a large dutch oven, heat the oil over high heat. Working in batches, brown the beef for 5 minutes. Transfer to a plate.
Pour off all but 2 tbsp. of fat from the pot. Add the onions and stir over medium-low heat until soft, 8 minutes. Stir in the garlic and 3 cups water, scraping the pan. Return the meat to the pot. Stir in the chile powder, cumin, oregano, 1 tbsp. coarse salt, 112 tsp. pepper and the cayenne; cook over low heat for 5 minutes. Stir in the tomatoes and tomato sauce. Cook, stirring, for 40 minutes.
Skim the fat from the surface. Stir in the beans and cook for 5 minutes. Serve with the toppings.

Before adding beef to the pan, add 1 lb. sliced fresh chorizo and cook for 5 minutes. Transfer to a plate. Stir in 1 can (15 oz.) tomatillo sauce with the tomatoes. Add the chorizo back to the pan, using more water if needed to thin the chili. Top with chopped avocado and red onion