1 package of beef chorizo

2 lbs. of pinto beans

1-2 lbs. of ground beef

2 cans of kidney beans

1 can Italian stewed tomatoes

1 garlic bulb

2 bay leaves

3-5 jalapenos

Salt and pepper

3 chiles de arbol


Boil pinto beans according to directions. During the boiling process, add 3 chiles de arbol, 3 cloves of garlic, and salt.

Boil 3-5 jalapenos until tender. In a blender, puree the jalapenos and 3 cloves of garlic.

In a separate pot, combine the chorizo and ground beef; add salt and pepper to flavor. Cook thoroughly; do not drain the juices/fat. Add stewed tomatoes, kidney beans, 2 bay leaves, and jalapeno puree. Simmer for about 30 minutes.

Drain pinto beans, leaving just enough liquid to barely cover the beans. Finally, add the pot with the simmered meats.

I recommend making the beans the day prior and slow-cooking them or simmering them to reheat. This gives the chili ample time for all the flavors to be combined.


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