Chili- Mexican

Sometimes the best chili is the one with the shortest ingredient list.

Two pounds of ground beef and a pound of sliced chorizo go into the pot with diced green chilis, onions, garlic, and stewed tomatoes. That’s it. The smoky, spicy fat from the chorizo seasons the whole pot, so you don’t need a pantry full of spice jars to make this work.

Forty minutes, one pan, zero pretension.

Kitchen Tips

• Brown the chorizo first and use the rendered fat to cook the ground beef. That smoky oil flavors everything it touches.
• Drain off excess grease after browning if the chorizo is particularly fatty.
• Dice the onions and chilis the same size so every bite has an even mix of texture and heat.
• Serve with warm flour tortillas, a squeeze of lime, and sliced avocado for a proper Mexican spread.