Mexican Chorizo Chile
90 minutes minutes
60 minutes minutes
1/2 pound ground pork
1/2 pound lean ground beef
1 tablespoon Mexican Chorizo Seasoning
3 tablespoons white wine vinegar
1 tablespoon olive oil
1/2 medium yellow onion, chopped
1/2 purple onion, chopped
3 cloves garlic, chopped
1/4 teaspoon Sea Salt
1/2 teaspoon Black Pepper
2 tablespoons tomato paste
1 cup water
4 cups chopped tomatoes or 2 cans (14.5 oz) diced tomatoes, no salt added
2 cans of kidney beans drained and rinsed (15.5 oz)
1 Bay Leaf
1 teaspoon Ancho Chile Powder
1 teaspoon Mexican Chorizo Seasoning
1/2 teaspoon cinnamon
In a large bowl, combine ground pork, ground beef, 1 Tablespoon Mexican Chorizo Seasoning and vinegar.
Mix until thoroughly combined. Cover and refrigerate for at least an hour or as long as overnight.
Heat a dutch oven or large skillet to medium high heat and add olive oil and onions.
Sautée onions until they start to soften, about 3-5 minutes.
Add garlic, salt and pepper and cook another minute or two.
Add ground meat mixture to the onions and garlic and continue cooking until meat is brown and cooked through.
Add tomato paste to meat mixture and mix until combined and heated through.
Add water, chopped (or canned) tomatoes, kidney beans, Bay leaf, Ancho Chile Powder the remaining 1 teaspoon Mexican Chorizo Seasoning and Ceylon Cinnamon.
Cover and simmer 30 -45 minutes. If the chili seems too thick, due to the variable water content of the tomatoes, add small amounts of water until chili reaches desired consistency.
Remove bay leaf and serve warm with onions and shredded cheese as garnish (garnishes optional).
Optionally, serve with diced onions, shredded cheese and sour cream.