Southwestern Chili

Created by: Krissy Allori, Self Proclaimed Foodie

Chili…rarely do you find such a comforting, filling meal that’s not only really good for you (depending, of course, on how you make it and the toppings you choose), but so versatile in terms of how different it can taste based on the recipe you choose. This one is delicious!

  • 1 lb. ground beef
  • 12 oz. chorizo
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bottle (12 oz.) beer (try a Mexican beer)
  • 1 can (28 oz.) unsalted plum tomatoes, with juice (break up tomatoes into pieces)
  • 1 cup roasted green chile, diced
  • 1 Tbsp. kosher salt
  • 1 Tbsp. tomato paste
  • 1 can (15 oz.) black beans, rinsed
  • 1 can (15 oz.) pinto beans, rinsed
  • Freshly ground pepper, to taste
  • Garnish with freshly grated cheese, sour cream, and/or diced avocados
  1. In large skillet over medium high heat, brown ground beef and chorizo with chopped onion until meat is slightly browned and crumbly, about 10 minutes. Add minced garlic, stir, and cook for a couple more minutes. Add mixture to large slow cooker.
  2. Empty beer into pan and scrape the bottom of the pan to release anything that stuck to the pan. Pour that into the slow cooker.
  3. Add remaining ingredients and set slow cooker to low. Cook for 4-8 hours. Serve with freshly grated cheese, sour cream and diced avocados if desired. Refrigerate any leftovers.

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