Slow Cooker Ground Beef and Chorizo Chili
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Ingredients
- 3 tablespoons vegetable oil
- ½ a large red onion, diced (1 cup)
- 3 bell peppers (I used 1 green, 1 red and 1 orange), diced (4 cups total)
- 2 jalapenos, 1 seeded and diced, and 1 diced with the seeds
- 5 cloves garlic, crushed
- 1 pound lean ground beef
- 1 package of Chorizo
- 28 ounce can crushed tomatoes
- 1 15 oz can black beans (not drained)
- 1 15 oz can pinto beans (not drained)
- 1 teaspoon cinnamon
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- ¼ teaspoon cayenne pepper
- salt and pepper to taste
Instructions
- In a large skillet over medium heat, heat vegetable oil. Add the onion, peppers, jalapenos and garlic. Stir to coat all the vegetables in oil and reduce heat. Cook about 15 minutes or until the vegetables are tender. Transfer the vegetables to the crock pot.
- Return the skillet to medium heat and add the ground beef and chorizo. Saute until browned and add to the vegetables.
- Add the remaining ingredients to the slow cooker and stir to combine.
- Cook on low for 5 hours.
- Serve with optional sour cream and shredded cheese.
From honeyandbirch.com