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Ricks Firehouse Chorizo Chili Recipe

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This award winning chili provides lots of flavor, spice and heat, but can be easily made to be served for tastes from mild to fiery.

Rick's Firehouse Chorizo Chili Recipe (+)

Directions

Chop white onion into small cubes
Remove seeds and membranes from peppers.
Place meat in saute pan or similar on stovetop burner. Brown meat on medium heat setting for 5 to 7 minutes. Drain excess grease from meat.
Add onions, garlic, and jalepeno peppers and continue browning. Cook for another 5 minutes or until vegetables are soft.
Combine all ingredients in slow cooker or stockpot for cooking.
Cook for 4 hours on low in slow cooker or cook for 1 1/2 to 2 hours on medium to medium low heat on stovetop burner.
Note: the chili may be somewhat spicy with the jalapeno peppers so alter accordingly for heat intensity preferences.

Container: Stockpot or slow cooker

Prep Time: 30 minutes

Cook Time: 2 hours

Serving Size: cup

Servings: 6

Enter desired servings:

Ingredients

-		24 ounces Ground chorizo or other spiced pork
-		2 jalapeno peppers, chopped
-		1 medium onion, chopped
-		2 cloves garlic, diced
-		15 ounces black beans, drained and crushed
-		11 ounces corn, drained - canned or frozen
-		30 ounces tomatoes, crushed
-		15 ounces tomato sauce
-		1 teaspoon ground oregano
-		2 tablespoons chile powder
-		1 teaspoon ground cumin
-		1 teaspoon crushed red pepper flakes
-		2 tablespoons hot chile sauce or Asian hot sauce
-		2 teaspoons salt or to taste

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