Blend a sweet and creamy smoothie to start the day, or in the afternoon, make a kid-friendly snack. For this, frozen raspberries or bananas will work, but you might need to use less ice. Everyone, including myself, has a different preference for a smoothie’s consistency and texture.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- 3 stalks celery, chopped
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 pound ground beef
- ½ pound spicy chorizo, casings removed and discarded
- 2 (28 ounce) cans tomato sauce
- 1 (14.5 ounce) can stewed tomatoes
- 1 (6 ounce) can tomato paste
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- 1 (1.25 ounce) package chili seasoning mix, or to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Saute celery, onion, and garlic in hot oil until tender, 5 to 7 minutes.
- Stir ground beef and chorizo with the vegetable mixture, breaking meat into increasingly smaller chunks as you cook and stir until the meat is completely browned, 7 to 10 minutes.
- Stir tomato sauce, stewed tomatoes, tomato paste, and diced tomatoes with green chile peppers into the beef mixture, respectively; season with chili seasoning mix. Bring the mixture to a boil, reduce heat to low, and cook chili at a simmer until thickened, about 1 hour and 45 minutes.
- Cook’s Notes:
- You can add masa flour to thicken!
Nutrition Facts
| Calories | 475 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 8 g |
| Protein | 29 g |
| Saturated Fat | 10 g |
| Sodium | 3013 mg |
| Sugars | 19 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
This is a hearty soup with just enough kick. I had chorizo in the freezer so thought this would be a good way to use it up. Only difference for me is I had a can of kidney beans so I threw it in. Will make again for sure.
Good flavor, but I accidentally cut the tomato sauce in half, and I’m glad I did.
I bought all of the ingredients to make as written with one exception and that is beans. Beans are a must for me and chili. I started preparing as is but ended up leaving one of the 28oz. cans of tomato sauce out and replacing them with 2 small cans of chili beans and one small can of pinto beans. At that point there was plenty of tomato product going on and I ended up leaving out the tomato paste as well. Not sure if it was the Rotel or what but this had a very vinegar-y flavor going on in the end. I loved that aspect and the reason is because I grew up in Kansas City and both sides of my family added a splash of vinegar to their bowls so this was right up my alley. Mom always said it helped neutralize the grease but who knows? All I know is that I got used to having that vinegar splash and have a hard time eating chili without it. The chorizo did make this pretty oily but it added nice flavor too.