Slow Cooker Chorizo, Potato, and Two-Bean Chili

By Thom7747

Ingredients

• 1/2 pound fresh chorizo sausage, casings removed
• 3 cups diced potatoes
• 1 15.5-ounce can of black beans, drained and rinsed
• 1 15.5-ounce can of pinto beans, drained and rinsed
• 2 14.5-ounce cans of fire roasted tomatoes, undrained
• 4-ounce can sliced jalapeños
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon tomato paste
• 1 teaspoon Kosher salt, more to taste
• 2 3/4 cups chicken stock

Preparation

Step 1

In a small skillet, brown and break up the chorizo sausage with a spatula or wooden spoon then add it into the slow cooker.

Add the rest of the ingredients into the slow cooker.

Cook on low for 6 hours or high for 4 hours.

Add more chicken stock if chili is too thick. The chili is supposed to be more of a liquidy chili as opposed to a thick chili but either way you like it is fine!

Serve warm and top with freshly grated cheddar cheese, if desired.