Description
A tasty chorizo chili that sticks to your ribs!
Ingredients
Scale
1 pound Grass Roots Farmers’ Cooperative pork chorizo
1 cup chicken stock
1 yellow union, chopped
2 cloves garlic, minced
1 medium yellow pepper, chopped
1 medium orange pepper, chopped
1–2 jalapeños, minced
1 28oz can of peeled tomatoes
1 28oz can of tomato sauce
2 tablespoon chili powder
1 tablespoon cayenne powder
2 teaspoons salt
1 teaspoon pepper
1 can of white beans such as cannellini or navy, drained
Sliced jalapeño, minced red onion, and cilantro for serving (optional)
Instructions
- Heat a large pan over medium heat and cook chorizo until done. Remove chorizo from pan and set aside.
- Add onion to the same pan the chorizo was in and sauté for 2-3 minutes until translucent. Add garlic and sauté for another minute. Add bell peppers and sauté for 2-3 minutes, until slightly soft. Turn heat to medium-high and add chicken stock to deglaze the pan.
- Add chorizo and vegetables to a large pot. Top with canned tomatoes and add spices. Stir to combine, breaking up tomatoes. Let chili cook covered on low heat for 45 minutes, stirring every 15 minutes or so. After 45 minutes, taste chili to see if it needs any additional spices.
- Add beans and cook for 15 more minutes.
- Top with jalapeño, red onion and cilantro to serve. Enjoy!
