This variation on Mexican chili is fantastic. Serve with warm wheat tortillas or serve in a bowl with fresh jalapeño slices on top, just like chili. For a taco-like presentation, spoon it over a heated corn tostada.
| Prep Time: | 15 mins |
| Cook Time: | 5 hrs 15 mins |
| Total Time: | 5 hrs 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons vegetable oil
- 2 ½ pounds beef chuck, cut into 2-inch cubes
- 1 large onion, diced
- 5 cloves garlic, pressed
- ½ pound chorizo sausage
- 1 (14 ounce) can dark red kidney beans, rinsed
- 1 (14 ounce) can diced tomatoes
- 14 fluid ounces water
- 1 (6 ounce) can tomato paste
- 6 chipotle chiles in adobo sauce, finely chopped
- 3 cups tomato juice, or as needed
- 1 pinch salt and ground black pepper to taste
Instructions
- Heat oil in a large skillet over medium-high heat. Cook and stir beef chuck until browned on all sides, about 5 minutes. Add onion and garlic; cook and stir until softened and fragrant, 3 to 5 minutes. Transfer mixture to a slow cooker.
- Cook and stir chorizo in the same skillet until browned and crumbly, about 5 minutes. Transfer to the slow cooker. Add kidney beans and diced tomatoes to the slow cooker; fill an empty can with water and pour in over the beans. Stir in tomato paste and chipotle chile peppers. Pour in enough tomato juice to fill the slow cooker.
- Cook on Low until beef is very tender and sauce is thick, 5 to 7 hours.
Nutrition Facts
| Calories | 470 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 5 g |
| Protein | 28 g |
| Saturated Fat | 11 g |
| Sodium | 1093 mg |
| Sugars | 8 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Nothing like the photo. Not what I was expecting at all. I love chili. I love tacos. I love anything creative in this vein. But this just didn’t have a balanced flavor. It was far too soupy to use as a taco. I was hoping for something like the photo included. It was more like a spicy, soupy chili and I would use a different chili recipe if I was going for chili. Sorry.