Slow Cooker Chorizo, Potato, and Two-Bean Chili
(from kylerhea’s recipe box)
Arthur’s fabulous chili! Permalink at: http://www.tablefortwoblog.com/slow-cooker-chorizo-potato-and-two-bean-chili/
As mentioned in the blog post, this chili is fairly spicy. Here are ways to reduce the spiciness:
-Instead of using chorizo sausage, use regular pork sausage
-Instead of fire roasted tomatoes, use regular diced tomatoes
-Omit the jalapeño slices
Source: Table for Two
Prep time: 10 minutes
Cook time: 360 minutes
Serves 4 people
Categories: Beans, Chili, March2017
Ingredients
- 1/2 lb fresh chorizo sausage, casings removed
- 3 cups diced potatoes
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 2 cans fire-roasted tomatoes, undrained
- 4 ounce can sliced jalapenos
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp tomato paste
- 1 tsp salt
- 2 3/4 cup chicken stock
Directions
-
In a small skillet, brown and break up the chorizo sausage with a spatula or wooden spoon then add it into the slow cooker.
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Add the rest of the ingredients into the slow cooker.
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Cook on low for 6 hours or high for 4 hours.
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Add more chicken stock if chili is too thick. The chili is supposed to be more of a liquidy chili as opposed to a thick chili but either way you like it is fine!
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Serve warm and top with freshly grated cheddar cheese, if desired.