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Ingredients:
-10 ounces ground bulk Mexican chorizo -10 ounces lean ground beef -1 large white onion, medium diced -2 cloves garlic, minced -2 roasted poblano peppers, p[eeled and diced -1 jalapeno pepper, diced -1 cup red wine -1/2 cup worchestershire sauce -1 1/2 tablespoons cocoa powder -1 teaspoon Coleman, hot dry mustard -1 tablespoon Wayzeta Bay chili powder blend (to taste) -1 teaspoon kosher salt -1 teaspoon chipotle powder -1/2 teaspoons freshly ground pepper -1/2 teaspoon cumin -1/4 teaspoon cayenne pepper -2 28 oz cans crushed fire roasted tomatoes -1 15 oz can of red kidney beans, chili hot beans, black beans, white beans -Sour cream and shredded cheddar cheese (optional)
Method: -Brown sausage in a large, heavy gauge pot, and set aside -Pour sausage dripping from pot, leaving only a film. Brown Ground beef, drain and set aside -Pour excess fat from pot. Cook onion, garlic, and peppers over medium heat for 2-3 min. -Stir in remaining ingredients and bring to a boil. -Simmer for 1-2 hours. -Serves 10
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