Chorizo Crockpot Chili

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Ingredients

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  • Olive oil
  • 3/4 pound chorizo sausage (if using links, remove casing)
  • 3/4 pound ground pork
  • 2 medium yellow onions, diced
  • 4 large cloves garlic, minced
  • 1 1/2 tablespoons chili powder
  • 2 tablespoons tomato paste
  • 2 pasilla peppers, seeded and diced
  • 2 red bell peppers, diced
  • 1 jalapeño pepper, seeded and minced
  • 2 (14.5 ounce) cans diced tomatoes (do not drain)
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 1/2 teaspoons dried thyme
  • 1 (12 ounce) bottle beer
  • 2 tablespoons fine ground cornmeal
  • Salt and freshly ground black pepper
  • Grated Jack or Cheddar cheese to garnish
  • Sliced green onions to garnish

Directions

In a large, lightly oiled sauté pan, brown sausage and pork, working in batches if necessary.
Place meat in crock-pot and return pan to heat.
Add onions and season with salt and pepper. Sauté until translucent, 4-5 minutes.
Add garlic and chili powder and stir until fragrant, about 30 seconds.
Add tomato paste, stir 30 seconds more.
Add onions and remaining ingredients, except cornmeal, to crock-pot. Season to taste with salt and pepper.
Cook on high for 4 hours.
Near end of cook time, stir in cornmeal.
Adjust seasoning to taste.
Serve hot, topped with cheese and green onions.

Recipe from Central Market Mill Creek - Culinary Resource Center
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