Ingredients
- 1 pound ground beef
- 1 pound ground chorizo sausage
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (16 ounces) BUSH'S Mild Pinto Chili Beans, not drained
- 1 can (16 ounces) BUSH'S Mild Kidney Chili Beans, not drained
- 1 can (15 ounces) fire roasted diced tomatoes, not drained
- 6 ounces tomato paste
- 2 cups beef broth
- 1 tablespoon dried oregano
- 2 teaspoons cumin
- 2 teaspoons Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 tablespoons chili powder
- 1 tablespoon minced garlic
- 1 tablespoons Worcestershire sauce
Garnish Ideas
- sour cream, cilantro, shredded cheese, avocado, diced fresh tomato, lime wedge, diced bacon, or any other desired toppings
Instructions
- In a large pot or Dutch oven, cook the ground beef, chorizo, onion, and red pepper on medium heat, until meat is browned and onion is translucent. Pour off excess grease, if needed.
- Add the remaining chili ingredients to the pot and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes.
- Serve warm with desired garnish toppings.
Notes
To freeze, let chili cool completely. Then transfer to a freezer storage bag and freeze flat for up to 2 months.