AuthorJulie PintozziCategoryDairy free, Egg Free, Gluten FreeDifficultyBeginnerChili is a hearty and satisfying meal for anytime of the year! I like to give my chili some spunk by adding the rich flavor of chorizo and a hint of chocolate for that sweet and savory factor. This taste combination is almost reminiscent of Mexican mole sauce--one of my favorites! I hope your family enjoys this chili as much as mine does!
Brown chorizo and beef in a skillet on medium heat. Make sure to break up the chorizo with a cooking utensil while browning, if in large pieces. Drain grease and keep the heat on the pan.
Add the garlic and onion to the meat mixture and saute for 1 minute.
Add the browned meat and all other ingredients, WITH THE EXCEPTION OF THE BEANS, to your slow cooker.
Cook on the low setting for 6 hours.
Add the beans to the pot once cooking has finished. Stir gently before serving.
Spoon into bowls, and top with a sprinkle of chocolate morsels along with any other desired accompaniments. Chopped green onion, sliced jalapeno, and homemade tortilla strips are some of my favorite options. Enjoy!
Ingredients
Directions
Brown chorizo and beef in a skillet on medium heat. Make sure to break up the chorizo with a cooking utensil while browning, if in large pieces. Drain grease and keep the heat on the pan.
Add the garlic and onion to the meat mixture and saute for 1 minute.
Add the browned meat and all other ingredients, WITH THE EXCEPTION OF THE BEANS, to your slow cooker.
Cook on the low setting for 6 hours.
Add the beans to the pot once cooking has finished. Stir gently before serving.
Spoon into bowls, and top with a sprinkle of chocolate morsels along with any other desired accompaniments. Chopped green onion, sliced jalapeno, and homemade tortilla strips are some of my favorite options. Enjoy!
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