Chorizo Poblano Chili
Chorizo poblano chili is a great meal year round. Featuring some robust spices like chili powder and paprika, along with a combination of chorizo, ground beef and fresh peppers, this chili is a hearty dish that is a real crowd pleaser.
Ingredients
- 1 pound chorizo
- 1 pound ground beef
- 1 large onion diced
- 6 to 8 cloves garlic minced
- 3 poblano peppers diced
- 1 jalapeno pepper diced (remove ribs and seeds for a milder taste)
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons oregano
- 2 teaspoons paprika
- salt and pepper to taste
- 15- ounce can kidney beans drained and rinsed
- 2 15- ounce cans diced tomatoes
- 1 cup chicken or vegetable stock
Instructions
- Heat a large pot over medium-high heat.
- Add the chorizo and ground beef, cooking until it’s browned and cooked through, and breaking it apart as you go.
- Remove the meat with a slotted spoon to a plate over to the side.
- Remove all but two tablespoons of fat from the pot. Add in the onions and peppers, and saute until they are softened. Add in the garlic and saute for a couple minutes until the garlic just starts to brown.
- Pour in the beans and spices. Stir well, letting the spices toast a bit (about two minutes).
- Add in the diced tomatoes, cooked chorizo and beef, and the chicken stock, and scrape the bottom of the pot to incorporate any stuck-on bits.
- Bring the mixture to a boil, and then turn the heat down to a simmer, and let the chili cook for one hour, stirring regularly, until the liquid reduces to a consistency you like. Add more spices, as needed, and serve.