Ground Beef Chili with Beans
Ingreadient
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4 (28 ounce) cans diced tomatoes
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2 pounds lean ground beef
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2 pounds chorizo sausage
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2 tablespoons olive oil
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2 large onions, chopped
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3 cloves garlic, minced
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3 tablespoons ground cumin
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2 tablespoons chili powder
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2 (15.5 ounce) cans black beans, rinsed and drained
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1 (15.5 ounce) can pinto beans, rinsed and drained
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1 (15.5 ounce) can small red kidney beans, rinsed and drained
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2 tablespoons lime juice
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1 tablespoon salt
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1 teaspoon ground black pepper
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1 large green bell pepper, chopped
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1 large red bell pepper, chopped
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1 large yellow bell pepper, chopped
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14 ⅜ ounces frozen corn
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1 dash hot sauce (such as Frank's RedHot ), or more to taste
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¼ cup chopped fresh cilantro, or more to taste
Direction
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Pour tomatoes into a large stockpot and heat over medium heat.
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Meanwhile, cook and stir ground beef in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
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Cook and stir chorizo in the skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
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Add oil to the skillet and heat over medium-high heat. Add onions and garlic; sauté until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 more minutes. Transfer onions to the stockpot.
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Stir beans into the stockpot, then add lime juice, salt, and black pepper.
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Heat the skillet again over medium-high heat. Add bell peppers and lightly sauté for about 5 minutes. Add to the stockpot.
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Add corn to the stockpot and season with hot sauce, salt, and black pepper. Simmer for 30 minutes, then sprinkle cilantro on top and serve.
