1 pound Premio Fresh Mexican Brand Chorizo, casings removed
1 pound ground beef
1 teaspoon cumin
1 teaspoon coarse sea salt
1/2 teaspoon oregano
1/4 teaspoon black pepper
1 1/2 tablespoons cooking oil
1 large onion, diced
2 large red bell pepper, seeded and diced
1 tablespoon minced garlic
1/2 teaspoon red pepper flakes
4 15-ounce cans black beans, drained and rinsed
2 32-ounce boxes beef broth
2 15-ounce cans diced tomatoes
1 6-ounce can tomato paste
2 tablespoons chili powder
to serve: cilantro, cheese, jalapenos, limes
1.In a large bowl, add chorizo, ground beef, cumin, salt, oregano and black pepper. Mix together until well combined.
2.In a large pot or Dutch oven (5 quarts or larger) over medium-high heat, add meat and brown until cooked through, about 8-10 minutes. Drain off grease, transfer meat to a large bowl and set aside.
3.In the same pot, add the cooking oil, onions and peppers. Reduce heat to medium-low and cook for 15 minutes, stirring occasionally, until the veggies are soft and the onions have begun to caramelize.
4.Add garlic and red pepper flakes. Cook for 1 to 2 minutes, until garlic is fragrant.
5.Add black beans, beef broth, diced tomatoes, tomato paste, chili powder and the cooked chorizo and ground beef. Mix together and bring to a boil. Reduce heat to simmer and cook for 1 hour, stirring occasionally, until the liquid reduces to your liking.
6.Taste and season with salt and more red pepper flakes as needed. Serve with cilantro, cheese, jalapenos and fresh limes.
To freeze: First, cool the chili down completely by placing it in the fridge. Once chilled, store in freezer-safe zip-top bags or containers and freeze. When ready to eat, let frozen container thaw completely in the fridge or defrost in the microwave. Reheat on the stove or in the microwave until completely warm.