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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This recipe is the production of years of chili research and numerous variations. I think this is my final official update, so I am sharing it with the world! Ingredients:
1/2 lb ground beef |
1/2 lb chorizo sausage (casings removed) |
15 ounces kidney beans, drained and rinsed |
15 ounces chili beans |
10 1/2 ounces condensed tomato soup |
12 ounces tomato paste |
2 cups water |
1/2 cup frozen corn |
3 teaspoons chili powder |
1 teaspoon cayenne pepper |
1 tablespoon brown sugar |
2 garlic cloves, minced |
1 teaspoon white vinegar |
1 onion, chopped |
5 fresh jalapeno peppers, seeded and chopped |
Directions:
1. Mix the ground beef and chorizo loosely and brown. Add the garlic and onion toward the end of the browning so as not to overcook. Drain.
2. In large dutch oven, mix the soup, paste, water, vinegar and spices. Mix well.
3. Once mixed, add the meat mixture and remaining veggies. Mix well again.
4. Add the beans to the mixture, stirring gently so as not to smash them.
5. Simmer covered on medium for 30 minutes, stirring occasionally.
6. If it starts to get too thick, additional water may be added to a consistency of your liking.
7. May serve with cornbread, tortilla chips, rice, etc - Top with shredded cheddar.
8. *Variation*: May replace simmering on stove top for 6-8 hours in a slow cooker.
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