This recipe won the 2025 Chili Cook Off at the Winery at Main Street in Yorba Linda. I was glad to be able to participate and glad to see so many people enjoying my recipe. If you enjoy it too, let me know.
Ingredients
- 2 lbs ground beef
- 9oz pork chorizo
- 1 yellow onion, chopped
- 3 Tbsp minced garlic, 5 or 6 cloves, more is better
- 2 jalapeños, chopped
- 2 serranos, chopped
- 3 Tbsp tomato paste
- ¾ Tbsp cumin
- ¾ Tbsp paprika
- ½ Tbsp cayenne pepper
- 1 tsp salt
- 1 tsp pepper
- 1 tsp cinnamon
- 1 tsp apple cider vinegar
- 1 tsp brown sugar
- 1 8 oz can beef broth
- 1 big 14oz can crushed tomatoes
- 1 8oz can tomato puree
- ½ cup red wine
- 1 can kidney beans, drained
- 1 can Goya black beans, half drained
Directions
- Heat avocado oil in a large stock or soup pot.
- Brown the chorizo, set aside.
- Add more oil, lightly sauté the onions (should still be white).
- Add the garlic and sauté for 1 minute or less.
- Reserve onions and garlic separately.
- Brown the beef and reserve. Drain excess fat.
- Add chorizo, onions, and garlic back into the pot.
- Add beans and wet ingredients.
- Add dry ingredients.
- Bring to a boil, stirring.
- Simmer uncovered for 60 minutes.