Chili for a Crowd
This beef and chorizo chili makes enough chili for a crowd! Perfect for those cooler fall days to warm you up.
Servings 10 + servings
Calories 399kcal
Cost $4
Ingredients
- 1 Tbsp Extra Virgin Olive Oil plus more, if required.
- 2 links fresh Chorizo. removed from casings
- 3/4 pounds Venison stew meat
- 1 1/4 pounds ground beef use 80% ground chuck
- 2 cups Onion chopped
- 6-8 cloves garlic minced
- 1 Tbsp pickled jalapenos or 1 small fresh jalapeno chili minced
- 1/2 can (7 oz.) chipotle in adobo - chopped
- 1 can black beans, drained (substitute any beans you have on hand)
- 1 can dark red kidney beans, drained
- 1 can black eyed peas, drained
- 14 cups crushed tomatoes
- 1 tablespoon Chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried coriander
- 2 teaspoon oregano, dried
- 1 tablespoon Salt use our spicy salt for an added kick
- 1 tablespoon Pepper
- 1/2 cup Corn meal add more for a thicker chili
Instructions
- Brown chorizo in a large heavy bottom frying pan with olive oil over medium high heat.. Break up and stir chotizo until nicely browned. Remove to Crockpot.
- Add more olive oil, if pan seems dry.
- Brown beef in the same pan, until nicely browned. Again, remove to slow cooker.
- Brown venison in the same pan. Turning to brown on all sides. Remove to slow cooker when browned.
- Turn heat down to medium low heat. Sauté onion until translucent.
- Add garlic and sauté for a few more minutes.
- Add jalapeños, chipotles and a few cups of tomatoes.
- Let the tomatoes loosen the fond (the brown stuff) from the bottom of the pan. It should take 5 to 10 minutes on medium heat, Scrape all of the fond off the bottom of the pan.
- Meanwhile, add the rest of the tomatoes, and all the spices to the slow cooker.
- When the bottom of the Dutch oven is clean, transfer all of the ingredients to the slow cooker. Add drained and rinsed beans.
- Heat the chili on high until the mixture comes to a low bubble, then reduce heat to low. Cook for a few hours on low, then cool to room temperature and refrigerate overnight. This is an important step. If you have to have it for dinner the same night, it won't be as good!
- The next morning scrape off the excess accumulated fat off the top and discard. Return to slow cooker for about an hour until the chili comes to a slow boil.
- Reduce heat to low and cook for another 5 hours or more. 8 hours won't hurt it.
- About 1/2 hour before serving, remove lid and stir in corn meal.
- Serve hot with cornbread and a side salad, if desired.
Notes
Cooling the chili overnight makes the it so much better! There is no comparison to chili that has been cooked one day.
Leftovers can be refrigerated for 3-4 days.
Reheat in microwave or, covered, in a large pot, until hot.
For longer storage, freeze up to 6 months.
Thaw in refrigerator. Reheat per above instructions.
Perfect garnishes for chili:
- green onion
- cheese
- creme fraiche or sour cream
- queso fresco or cotija
- cilantro
- parsley
- pickled jalapeno
Nutrition
Calories: 399kcal | Carbohydrates: 43g | Protein: 26g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 69mg | Sodium: 1360mg | Potassium: 1464mg | Fiber: 11g | Sugar: 17g | Vitamin A: 1495IU | Vitamin C: 35.2mg | Calcium: 161mg | Iron: 8.5mg