A delightful revision of a traditional favorite. Add sliced avocado, cilantro, green onions, Cheddar cheese, sour cream, or any other chili toppings you like as a garnish!
| Prep Time: | 15 mins |
| Cook Time: | 4 hrs |
| Total Time: | 4 hrs 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (1 pound) ground Mexican chorizo
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 (4 ounce) can chopped green chiles
- 1 clove garlic, minced
- 1 (15 ounce) can chili beans
- 1 (14 ounce) can diced tomatoes with green chiles
- 1 large sweet potato, diced
- ½ (6 ounce) can tomato paste
- 1 teaspoon chili powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 bay leaf
- salt and ground black pepper to taste
- 3 cups water, or to taste
Instructions
- Heat a large skillet over medium-high heat. Saute chorizo, onion, and bell pepper until chorizo is mostly browned and vegetables soften, about 10 minutes. Add green chiles and garlic; saute for 3 to 5 minutes more.
- Transfer sauteed mixture to a slow cooker. Add chili beans, diced tomatoes, sweet potato, tomato paste, chili powder, cinnamon, cloves, bay leaf, salt, and pepper. Mix well. Add water until chili is at your desired consistency.
- Cook on High for at least 4 hours. Serve in deep bowls.
- Substitute chicken broth for the water if desired.
- For easy prep, combine all ingredients into your slow cooker, except the water/broth. Mix and add liquid to desired consistency. Cook on High for 8 hours.
Nutrition Facts
| Calories | 375 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 8 g |
| Protein | 19 g |
| Saturated Fat | 0 g |
| Sodium | 1596 mg |
| Sugars | 11 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Made as written with 3 cups of water. The biggest complaint was the cloves, it overpowered the chili and my family did not like it at all. I would make this again but leave out the cinnamon and cloves and reduce the water.