1. The night before, make the chorizo by combining the meat and seasonings thru the red wine vinegar. Refrigerate and let set overnight. 2. Next day, saute the meat in large skillet and drain off grease. Set aside. 3. In 5 quart cooker, saute onion and green pepper in EVOO. When onion is translucent, add rest of ingredients. Add the chorizo. Let simmer for 30 minutes on med. low. If you like a thicker chili, mash some of the beans with a hand potato masher. Garnish with sour cream, chopped green onions or some cilantro. Serve with cheesy jalapeno cornbread or crackers. 4. Awesome recipe for a cold day,hot day, warm day, rainy day, sunny day -- I think you get the picture! Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
