A dusting of snow on the ground, a fire in the fireplace and this chili in our bowls. Welcome, winter.
Beef and Chorizo Chili with Beans
2 pounds ground sirloin
3 links chorizo (about 1/2 pound)
1 tablespoon olive oil
1 large onion, roughly chopped
1 bell pepper, roughly chopped
3 tablespoons chili powder
1 tablespoon cumin
1 1/2 teaspoons cinnamon
1 teaspoon oregano
1 teaspoon coriander
1 tablespoon Worcestershire sauce
Salt and pepper to taste
3 (14.5-ounce) cans fire-roasted tomatoes with chili peppers
1 (19-ounce) can black beans, drained and rinsed
1 (19-ounce) can dark red kidney beans, drained and rinsed
Juice of 1 lime
Garnishes: Avocado, shredded cheese, sour cream, cilantro, lime wedges, hot sauce
Heat ground beef and chorizo in a large stock pot over medium-high heat, breaking it into chunks with a wooden spoon. Cook until beef is barely pink, and some of the beef is browning, leaving fond on the bottom of the pot. Remove from pan onto a plate lined with paper towels and let fat drain.
In the same pot, add olive oil, heat briefly and add onions and bell pepper, scraping up brown bits from the bottom of the pan as the vegetables release liquid. When the vegetables are translucent but not brown, add spices, coating vegetables and allowing some of the spices to toast on the pot.
Add the beef, chorizo, onion-pepper mixture, Worcestershire sauce, tomatoes and beans into the pot (or transfer all to a slow cooker). Cook over medium heat, stirring occasionally, for 3 to 4 hours. Taste and adjust seasonings for salt and heat. Squeeze lime into chili before serving.
Serve with garnishes and a piping hot pan of Sour Cherry Farm cornbread.