Ingredients
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14 ounce Diced tomatoes
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2 tablespoons Vegetable oil
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1 Large onion, diced
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5 Cloves garlic
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1/2 pound Chorizo sausage
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14 ounce Red kidney beans, rinsed
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14 Fluid ounces water
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6 ounce Tomato paste
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6 chipotle chiles in adobo sauce, finely chopped
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3 cups Tomato juice
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To taste Salt and Pepper
Directions
I love this spin-off on Mexican chili. Serve with warm flour tortillas, or eat in a bowl like chili, topped with fresh slices of jalapenos.
Steps
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1
Done
15 m
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PrepHeat 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. |
|
2
Done
5 h 15 min
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CookCook 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. |
