Ancho Chorizo Chili
What's better than a simple, cozy chili? This ancho chorizo chili is packed with a ton a flavor, thanks to chorizo, crushed fire roasted tomatoes and a generous amount of ground ancho chili powder. This huge pot of chili is ready in just 1 hour!
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 pound lean ground beef
- 1 pound ground chorizo
- 28 ounces canned crushed fire roasted tomatoes or regular crushed tomatoes
- 15 ounces tomato puree
- 30 ounces canned pinto beans drained and rinsed
- 15 ounces canned black beans drained and rinsed
- 3 tablespoons ancho chili powder or more to taste
- 2 teaspoons kosher salt
- 1 teaspoon sugar
- 1 heaping teaspoon ground cumin
- 1 cup water
OPTIONAL GARNISH / TOPPINGS:
- sliced avocado
- pico de gallo
- cilantro
- green onions
- sour cream
- cheddar or monterrey jack cheese
- hot sauce
- tortilla chips
Instructions
- Heat a large Dutch oven or soup pot on medium to medium-low heat. Once hot, add in a tablespoon of olive oil along with the onion and a pinch of kosher salt. Sautee for about 5 minutes or until the onion is just tender.
- Add in the lean ground beef and chorizo. Use your wooden spatula to break up the mean into small crumbles and cook, stirring occasionally until no longer pink. Drain off all of the fat in the bottom of the pan.
- Then add in the crushed tomatoes, tomato puree, beans, ancho chili powder, cumin, sugar and salt.
- Add a 1/2 cup into each of the cans of tomato product, swirl to pick up any extra tomato sauce that is clinging to the can and pour it all into the pot.
- Stir and bring to a gentle bubble, reduce to low and simmer for 35-40 minutes.
- Garnish with desired toppings and enjoy!
Nutrition
Serving: 1bowl | Calories: 282kcal | Carbohydrates: 5g | Protein: 21g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 1076mg | Potassium: 279mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1196IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 2mg