Ancho Chorizo Chili

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Ancho Chorizo Chili
slightly adapted from Simply Scratch

Ingredients

  • 1 tablespoon olive oil
  • 1 large sweet onion, diced
  • 3 cloves garlic, minced or grated
  • 1 pound lean ground beef
  • 1 pound ground chorizo (I use my homemade version)
  • 1 (28 ounce) can crushed fire roasted tomatoes (or regular crushed tomatoes)
  • 1 (15 ounce) can tomato puree
  • 1 can pinto beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 3 tablespoons ground ancho chili powder or more to taste
  • 2 teaspoons kosher salt
  • 2 teaspoons ground cumin
  • 2 teaspoons Mexican oregano
  • 1 teaspoon sugar
  • 1 cup of stock or water

Suggested sides/toppings: sliced avocado, pico de gallo, cilantro, green onions, sour cream, cheddar or jack cheese, hot sauce, cornbread, tortilla chips, corn chips

Method

Heat a large Dutch oven or soup pot over medium heat. Once hot, add in a tablespoon of olive oil along with the onion and a pinch of kosher salt. Saute for about 4 minutes or until the onion is just tender. Add the garlic and stir until fragrant, about 30 seconds.

Add in the lean ground beef and chorizo. Use your wooden spatula to break up the meat into small crumbles and cook, stirring occasionally until no longer pink. Drain off all the fat in the bottom of the pan.

Add the crushed tomatoes, tomato puree, beans, ancho chili powder, salt, cumin, Mexican oregano, sugar, and stock. Stir and bring to a gentle bubble, then reduce to low and simmer for 35-40 minutes.

Serve with desired sides/toppings and enjoy!

NOTES

OH MAN. This was amazing. I am not usually a big fan of chili (I know, sacrilege!), but for some reason when I randomly stumbled across Laurie’s post, the words “ancho” and “chorizo” took hold in my brain and wouldn’t leave. Maybe because I’ve been so into my recently tweaked homemade chorizo and I’ve been looking for new ways to use it. Whatever it was, I had to make this immediately – and I did not regret it. I admit being hesitant about adding in a full three tablespoons of ancho chile powder, but I’m glad I trusted her judgment and went for it. CRAZY good.

This made a solid six portions for us. I gave two to a friend and then ate my two servings as shown above. Steve had his first with just Fritos and pico and his second with Fritos and… hot dogs! I say that with a bit of a laugh only because we normally don’t think of chili with beans as being good hot dog chili, but we were both pretty blown away by how well it worked. Not a big hot dog fan myself, but for those of you who love them, I highly recommend.

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One thought on “Ancho Chorizo Chili

  1. Pingback: Mexican-Style Chorizo | Hunt, Cook, Eat

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