Ingredients2 h 20 m servings 474 cals
- Heat olive oil in a large pot over medium-high heat. Saute celery, onion, and garlic in hot oil until tender, 5 to 7 minutes.
- Stir ground beef and chorizo with the vegetable mixture, breaking meat into increasingly smaller chunks as you cook and stir until the meat is completely browned, 7 to 10 minutes.
- Stir tomato sauce, stewed tomatoes, tomato paste, and diced tomatoes with green chile peppers into the beef mixture, respectively; season with chili seasoning mix. Bring the mixture to a boil, reduce heat to low, and cook chili at a simmer until thickened, about 1 hour and 45 minutes.
- Cook's Notes:
- You can add masa flour to thicken!
Per Serving: 474 calories; 27.2 g fat; 33.5 g carbohydrates; 29.1 g protein; 81 mg cholesterol; 3013 mg sodium. Full nutrition
ReviewsRead all reviews 3
This is a hearty soup with just enough kick. I had chorizo in the freezer so thought this would be a good way to use it up. Only difference for me is I had a can of kidney beans so I threw it ...
Good flavor, but I accidentally cut the tomato sauce in half, and I'm glad I did.