Great chilis use the best meat! Try @caciquefoods Pork Chorizo for ultimate flavor

Ingredients

• 12 oz Kasika Pork Chorizo (3 packets, sliced or crumbled)
• 8 oz Ground Beef (85% lean, half‑pound)
• 1 large Onion (diced)
• 1 large Bell Pepper (any color, diced)
• 3 cloves Garlic (minced)
• 2 cans Fire‑Roasted Diced Tomatoes (14.5 oz each)
• 4 cups Beef Broth (low‑sodium)
• 2 tbsp Tomato Paste (mixed with a splash of broth)
• 2 cans Kidney Beans (15 oz each, drained and rinsed)
• 2 tbsp Chili Powder
• 1 tbsp Ground Cumin
• 1 tsp Smoked Paprika
• 1 tsp Dried Oregano
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/2 cup Mexican Crema (for garnish)
• 1/4 cup Salsa Ranchera (for garnish)
• 1/2 cup Queso Fresco (crumbled, for garnish)

Instructions

1. Prep the vegetables

   Dice the onion and bell pepper, and mince the garlic. Set aside in a bowl.

   Time: PT5M

2. Brown the meats

   Heat the Dutch oven over medium‑high heat. Add the Kasika pork chorizo and ground beef, breaking them up with a wooden spoon. Cook until the meat develops a deep brown color, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high

3. Season the meat

   Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute to toast the spices.

   Time: PT1M

   Temperature: Medium‑high

4. Sauté aromatics

   Push the meat to one side of the pot. Add the diced onion, bell pepper, and minced garlic to the empty space. Sauté until translucent and fragrant, about 5 minutes.

   Time: PT5M

   Temperature: Medium

5. Combine liquids and beans

   Return the browned meat to the center of the pot. Add the fire‑roasted tomatoes, beef broth, and the tomato paste mixed with a splash of broth. Stir to combine. Then add the drained and rinsed beans.

   Time: PT5M

   Temperature: Medium

6. Bring to a boil

   Increase heat and bring the mixture to a rolling boil, letting it bubble around the edges.

   Time: PT5M

   Temperature: High

7. Simmer the chili

   Reduce heat to low, uncovered, and let the chili simmer gently for 1 hour 20 minutes, stirring occasionally. The chili should thicken and develop deep flavor.

   Time: PT1H20M

   Temperature: Low

8. Finish and serve

   Taste and adjust seasoning if needed. Ladle the chili into bowls and garnish with a drizzle of Mexican crema, a spoonful of salsa ranchera, and crumbled queso fresco.

   Time: PT5M

Nutrition Facts

Calories

420

Protein

30 g

Carbohydrates

30 g

Fat

20 g

Fiber

8 g