Chili With Chorizo

5 Steps to complete

• 1
  Heat a Dutch oven or heavy bottom pot for 1 minute over medium heat. Remove plastic casing from the chorizo and cook for 5 minutes, crumbling with a spoon while cooking. Add onion and cook for 2 minutes. Add garlic, celery, and cook for 1 minute. Add ground beef, crumbling with a spoon while cooking. Cover, and cook for 10 minutes, stirring occasionally.
• 2
  Add tomato sauce, oregano, cumin, bay leaves, and black pepper. Cook for 2 minutes, stirring occasionally. Add beans, beef stock, and bring to boil over medium-high heat. Reduce heat to medium-low and cover. Simmer for 15 minutes, stirring occasionally.
• 3
  In a small bowl, combine ½ cup water and corn flour. Mix until a slurry is formed. Add slurry to chili and bring back to boil over medium-high heat for 3 to 5 minutes or until chili thickens slightly. Remove from heat and discard bay leaves.
• 4
  Ladle chili into bowls. Garnish with Chihuahua® Cheese. Sour Cream, and pico de gallo. Enjoy!
• 5
  Cook’s note: for extra cheesy chili, place ¼ cup Chihuahua® Cheese in the bottom of the bowl and pour chili over the top before adding garnish items!