This delicious mix of ground beef, chorizo, beans, and vegetables in a hearty tomato base won a chili cook-off!
Preparation Time
30 mins
Cooking Time
55 mins
Total Time
1 hr 25 mins
Calories
687 Calories
Recipe Instructions
Step 1
Pour tomatoes into a large stockpot over medium heat.
Step 2
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
Step 3
Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
Step 4
Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot.
Step 5
Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot.
Step 6
Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.
Ingredients
1 tablespoon salt
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon ground black pepper
2 tablespoons chili powder
2 pounds lean ground beef
1 large red bell pepper, chopped
1 large green bell pepper, chopped
2 tablespoons lime juice
3 tablespoons ground cumin
2 large onions, chopped
1 large yellow bell pepper, chopped
1 (15.5 ounce) can pinto beans, rinsed and drained
2 (15.5 ounce) cans black beans, rinsed and drained
2 pounds chorizo sausage
4 (28 ounce) cans diced tomatoes
1 (15.5 ounce) can small red kidney beans, rinsed and drained
14.375 ounces frozen corn
1 dash hot sauce (such as Frank's RedHot ®), or more to taste
