The weather here in California is NO JOKE! We very rarely get to embrace the soups, stews, chilis and other delicious recipes associated with cold weather because we RARELY have cold weather! So now that fall is here and we are experiencing some pockets of chilly weather, what better way to take advantage of that and make some delicious chili. Im going to be honest, I hadn’t made chili in about 8 months! Who wants to eat chili when its 100 degrees outside?!! And this is why Im saying Thank You Universe for this chilly weather!…Perfect way to accompany chilly weather is with a bowl of chili!
Prep: 10 mins. Cook 6 hours. Total: 6 hours 10 minutes
- 1 cup of black beans
- 1 cup of pinto beans
- 1 cup of kidney beans
- 1lb of lean ground beef ( i used 80/20)
- 1/2 lb of chorizo ( or use the entire tube. I recommend Cacique brand…so far it has been the best but you can use another brand if you prefer)
- 1 red, green, yellow and orange bell pepper diced
- 1 small red onion
- 1 small white onion
- 3 cups of beef broth or you can use caldo de res
- 1 teaspoon of cumin
- 1 teaspoon of ground pasilla chili ( I will show you the picture)
- 2 whole tomatoes diced
- 1 can of stewed tomatoes
- 1 teaspoon of paprika
- 1 teaspoon of cayenne pepper
Note: Soak the beans for about 15 minutes before you combine them all in the pot. This makes the beans less gaseous!
To cook: I used about 3 quarts of water, 2 cans of beef broth and 2 cloves of garlic. Dont forget to add salt and pepper to taste. Let your beans cook on a medium boil, adding water continuously. For this recipe because I was under time constraints, I controlled my temperature by letting my beans boil vigorously for 15 minutes, then lowering the temperature to a simmer…This helped the beans cook fast as I kept alternating every 15-20 minutes. After 2-3 hours you can begin on your ground beef/chorizo mixture.
Diced all the vegetables up ahead of time and combined them in a bowl.
In a skillet combine ground beef, salt, pepper and diced vegetables. I also added a little cayenne, crushed red pepper and 1 tablespoon of seasoning salt for kick.
Once the beef is browned, I added the beef mixture in a strainer to make sure all the grease was out of it. Then I set it aside.
I then added chorizo to the same pan and cooked for 10 minutes on high. Stirring constantly until chorizo begins to firm up.
Then I added both ground beef and chorizo mixture to the pot of cooking beans. At this point, the beans have already been cooking for 3 hours in broth, garlic, salt and pepper.
Allow the mixture to cook on medium to low heat . Now begin adding the rest of your spices: cumin, paprika, cayenne, stewed tomatoes, ground pasilla chili and cook down for 3 more hours. Make sure you don’t let your water cook out. Stir occasionally.
Once your chili is cooked down nicely If you like add some garnish to it. I like to add yellow bell pepper, onion, cheese and jalapenos.
My husband likes it with tomatoes! Either way, its delicious!