Pork Chorizo Chili
Jason Jansky
ingredients
- 1 lb Homemade Chorizo (method follows)
- 1/2 lb Slab Bacon (thick sliced if cant find slab)
- 6 oz Beer
- 2 15oz cans Pinto beans (not refrieds, whole pintos) drained
- 1 6oz can Tomato Paste
- 1 28oz can Crushed Tomatoes
- 1 Large onion, minced
- 4 cloves Garlic, minced
- 1 small Green Bell Pepper, 1/2" dice
- 6T Ancho chili powder (lessen if you prefer, as chorizo has kick all its own)
- 1T Cumin
- To Taste Garlic powder (if needed)
- To Taste S and P
- Chorizo:
- 1 1/2 lbs Ground pork (not low fat)
- 1/2 lb Ground pork fat (optional, but recommended, especially if ground pork is lean, as it usually is)
- 3 cloves Garlic, minced
- 4T Ancho chili powder
- 2T Dried Oregano (Mexican preferred)
- To Taste (but at least 1.5 tsp) Salt
- 1/2 t Black pepper
- 1/2 t Cumin
- 1/8 t Ground clove
- 6 T Cider Vinegar
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