Slow Cooker Beef and Chorizo Chili

Prep time: 30 min | Cook time: 3-5 hours | Total time: 5 hour 30 min

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 large onion, finely chopped
  • 1 pound lean ground beef
  • 1 pound chorizo
  • 2 cups chicken broth
  • 2 10 ounce cans Rotel tomatoes, mild
  • 3 15 ounce cans pinto beans, drained
  • 1 6 ounce can tomato paste
  • 3 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup diced avocado, cilantro and tortilla chips for garnish
  • 1 bag tortilla chips

Directions

  1. Heat oil in large dutch oven. Saute onion for 5 minutes, stirring often until softened. Add beef and chorizo, stirring and cooking until browned. Add broth, tomatoes, tomato paste, chili powder, cumin, salt and pepper.
  2. Transfer to slow cooker and cook on low for 2-5 hours.
  3. Top bowls of chili with avocado, cilantro, tortilla chips and sour cream if desired.

Makes 12 Servings

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