Chorizo And Beef Chilli Con Carne – Delicious Recipe Ever:-For the purpose of satiating your appetites, indulge in the comforting flavours of a powerful chilli con carne dish that is prepared with beef and chorizo. By mixing the smoky, deep taste of chorizo with the tasty meat and a blend of spices, this recipe makes a delectable dish that is perfect for cosy nights in or entertaining guests.
Chorizo And Beef Chilli Con Carne – Delicious Recipe Ever
It is suitable for both occasions. A further advantage of the meal is that it is an excellent choice for hosting guests. Regardless of whether you are a chilli aficionado or just starting out in the world of spicy stews, there is no doubt that this meal will quickly become a favourite in your kitchen. This is true regardless of whether you are a connoisseur of chilli or not.
Ingredients
- 1 pound ground beef
- 8 ounces chorizo sausage, casing removed
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any colour)
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 2 tablespoons tomato paste
- 2 cups beef broth
- 2 teaspoons chilli powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, diced avocado, chopped cilantro, sliced jalapenos
Also see : Easy Crispy Potato Wedge – Easiest Recipe Ever
Instructions
Over medium heat, brown the ground beef and chorizo in a large Dutch oven or pot. While it is cooking, break it up with a spoon to ensure that it is evenly distributed throughout the meat. The bell pepper, onion, and garlic that has been minced should be added to the pot.
Cook the vegetables for around five minutes, stirring them regularly, until they have become more tender. The diced tomatoes, kidney beans, black beans, tomato paste, beef broth, chilli powder, cumin, smoked paprika, salt, and pepper should be stirred in after the tomatoes have been diced. Reduce the heat to a low setting when the chilli has been brought to a simmer.
Continue to stir it occasionally while it is simmering for at least half an hour with the lid on. Take a taste, and make any necessary adjustments to the seasoning. In the event that you favour a chilli that is more substantial, you can continue to simmer it without cover for a longer period of time until it achieves the desired consistency. The dish should be served hot, with your preferred toppings on top.
NutritionÂ
- Serving size: 1 cup
- Calories: 350
- Total Fat: 18 g
- Saturated Fat: 7 g
- Cholesterol: 60 mg
- Sodium: 850 mg
- Total Carbohydrates: 25 g
- Dietary Fiber: 7 g
- Sugars: 4 g
- Protein: 23 g
Tips
Take advantage of fire-roasted chopped tomatoes for an additional layer of flavour. Add a chopped jalapeno or a pinch of cayenne pepper to the chilli if you want it to have a more intense level of heat.
Chilli that has been left over can be kept in the refrigerator for up to three days if it is placed in an airtight container, or it can be frozen for up to three months. Because the flavours have had time to combine, this chilli tastes even better the following day than it did the day before.
FAQ
Q.1) Can I use turkey or chicken instead of beef?
In the event that you are looking for a more nutritious alternative, you have the option of substituting ground turkey or chicken for the beef in the recipe.
Q.2) Can I make this chili in a slow cooker?
Unquestionably! After the beef has been browned and the veggies have been sauteed according to the instructions, add everything to a slow cooker and cook it on low for six to eight hours or on high for three to four hours.
Q.3) Can I omit the beans?
It is obvious! In the event that you do not enjoy beans or are adhering to a diet that is low in carbohydrates, you have the option of omitting them or substituting them with additional vegetables or meat.
Q.4) How can I make this chilli vegetarian?
A simple substitution would be to leave out the beef and chorizo and either increase the quantity of beans or incorporate other meat substitutes, such as textured vegetable protein (TVP) or tofu.
