I have made this chili before and it’s a family favorite. But we usually add some kind of meat to it. We have had it with lamb, pork and beef. But we were looking for something to make for the next time we went out to feed the homeless in our community that wasn’t expensive or time-consuming. I had to try it without the meat and it was a success. The Chorizo not only gives you all the chili flavor it gives you that meaty flavor. Now instead of the soup, I would normally take I can make Chili Beans and serve 200 or more on a budget. If you’re making this at home for your family try it with your favorite meat. I add it in right after I cook the Chorizo and before the Onions and Garlic. Once the meat is brown I would continue on with the recipe as directed. I hope you enjoy my recipe, let me know in the comments what you think and if you try it.
- 1 8 oz Chorizo Pork or Beef
- 2 30 oz cans Black Beans Drained
- 2 30 oz cans Pinto Beans Drained
- 2 30 oz cans Kidney Beans Drained
- 1 4 oz can Tomato Paste
- 1 med Onion Chopped
- 2 cloves Garlic Finely Chopped
- 3 cups Water
- 1/4 tbsp Black Pepper
- Salt to taste
- Gather up all your ingredients and chop your onion and garlic
- Brown Chorizo in a Dutch oven until you see the grease coming from the Chorizo about 5 minutes
- Add Onion and garlic and cook until translucent about 5 minutes
- Drain all can can of beans and put them in the pot along with the Tomato paste and water. Stir all ingredients until well blended. Cover and cook on Med low for 90 minutes.
- After it has cooked 90 minutes it will thicken and reduce down. Remove from heat and serve.
- I like mine served with sour cream and cheese. Enjoy!