Just a few weeks left of Summer here in NE Pennsylvania. Kids are back in school, days are getting shorter and the cooler temperatures are just around the corner. As much as I hate to see the warm Summer days fade away, I do look forward to the crisp air of Autumn and the anticipation of vibrant colors of the Fall foliage. Cuddling up by the fireplace with a book and a bowl of chili doesn't sound too bad either.
Our Chorizo Chili is a perfect dish for the cooler temperatures and is chock-full of flavor and warmth. Our Mexican Chorizo Seasoning is hand blended from Ancho chiles, cumin, garlic, coriander, salt, black pepper, Mexican oregano, thyme, Ceylon cinnamon, cloves and bay leafs. This seasoning can also be added to burritos, pizza, tacos or taquitos to give them a Mexican flare. We added additional seasoning, cinnamon and ancho chile powder during the cooking process to really intensify the flavors of this dish.
- 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
- 1 Bay Leaf
- 1 teaspoon Ancho Chile Powder
- 1 teaspoon Mexican Chorizo Seasoning
- 1/2 teaspoon Ceylon 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.
- Saute 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, tomato sauce, kidney beans, Bay leaf, Ancho Flakes 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).