Quick-Draw Cowboy Chili
Description
In about 25 minutes you can have one of the best chili dishes ever. Ground beef, onion, chipotle chilies, seasonings and 3 different kinds of beans make this a chili you won't forget.
Ingredients
2 T. extra virgin olive oil
½ medium yellow onion, grated
4 garlic cloves, minced or grated
4 chipotle chiles, diced (from chipotle peppers in adobo sauce)
2 T. adobo sauce (from chipotle peppers in adobo sauce)
1 lb. chorizo, casings removed
2 lb. lean ground beef
2 T. chili powder
1 T. dried oregano
1 t. ground cumin
½ t. ground cinnamon
1 t. kosher salt
½ t. black pepper
32 oz. tomato sauce
15 oz. can ranch style beans
15 oz. can kidney beans, drained and rinsed
15 oz. can black beans, drained and rinsed
6 T. tomato paste
Directions
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In a large heavy-bottomed saucepan or soup pot, heat oil over medium-high heat; add onion; cook until translucent, about 5 minutes; add garlic; cook 30 seconds. Add chipotles and adobo sauce; stir to combine. Add chorizo, breaking it up with while cooking; cook, stirring frequently until chorizo starts to brown. Add beef, chili powder, oregano, cumin, cinnamon, salt and pepper; stir to combine. Break beef up while cooking; stir frequently until beef and chorizo are cooked through, about 4-6 minutes.
Add tomato sauce, beans and tomato paste; stir to combine. Bring to boil; reduce to simmer for 10 minutes.
Serve with your favorites: corn bread, Fritos scoops, tortilla scoops, fresh oregano, Colby Jack, sharp Cheddar or Mexican cheeses.
Makes 12 cups.