Not Bad Chili

By Tom421

Ingredients

• 12 ounces chorizo sausage (uncooked)
• 1 pound ground beef
• 1 pound beef chuck roast, cut into 3/8-inch fine dice
• 1 medium onion, chopped
• 1 fresh poblano chile, seeds removed, minced
• 2 fresh jalapeño chiles, seeds removed, minced
• 6 large cloves garlic, minced
• 3 teaspoons chili powder
• 2 teaspoons kosher salt
• 2 teaspoons ground cumin
• 2 teaspoons ground black pepper
• 1/2 teaspoon cayenne pepper
• 2 cups beef broth
• 1 can (about 15 ounces) crushed tomatoes
• 1 can (8 ounces) tomato sauce

Details

Servings 12
Adapted from jsonline.com

Preparation

Step 1

Place a large skillet over medium-high heat. Squeeze chorizo from casings into skillet and add ground beef. Cook meat, breaking it up into small crumbles, 6 to 8 minutes, or until beef is no longer pink.

Place cubed beef in a 6-quart pot over medium-high heat with onion, chiles and garlic, and brown 6 to 8 minutes, or until beef is no longer pink.

Add ground meat mixture along with chili powder, salt, pepper, cumin, black pepper and cayenne, stir to combine and cook 2 minutes.

Stir in beef broth, tomatoes and tomato sauce, and bring to a boil. Cover pot, reduce heat to low and simmer gently 50 minutes, stirring occasionally.