Ingredients
Scale
- 1/2 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 bell pepper seeded and chopped
- 1 chorizo sausage (around 4 ounces)
- 1 1/2 pounds ground beef
- 3 tablespoons chili powder
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon ground cumin
- 14 ounces canned diced tomatoes
- 19 ounces canned kidney beans drained and rinsed
- 14 ounces canned baked beans
- 1 cup salsa
Optional Toppings
Instructions
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In a large skillet, heat the olive oil over medium heat. Add the onion, garlic and bell pepper and cook, stirring, for 2-3 minutes or until softened.
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Add the chorizo sausage (squeeze the meat out of it’s casing) and the ground beef and cook, breaking up the meat as it browns, until no pink remains. Drain the grease and transfer the meat to a 5-6 quart slow cooker.
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Add the chili powder, cocoa powder, cumin, tomatoes, kidney beans, baked beans and salsa and stir to combine. Add salt and pepper to taste. Cook on low for 6-8 hours.
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Serve the chili with whatever toppings you like. Leftover chili reheats well in the microwave.
Notes
Note: If you don’t like (or can’t find) chorizo sausage, Italian sausage works well here too. If the chorizo sausage you have is already fully cooked, chop it up in small pieces instead of removing it from it’s casings and add it to the pan after the ground beef is browned.
Source: Adapted slightly from Best of Bridge cookbook.
- Prep Time: 20
- Cook Time: 360