It’s only the second week, so I’m making a few tweaks to try to eat more salads and veggies this week, but that’s not how I started the week.
Last night could have been Meatless Monday, but instead, I used three pounds of meat to make this delicious chorizo chili, inspired by my friend, Beverly Acosta.
She made this chili last month for her kids, and even with three bell peppers in it, they devoured it. My kids asked for beans in the pot I made last night, but the key to Beverly’s chili is that chorizo.
The heavily spiced fresh chorizo — unlike the cured, hard stuff you might find in Europe — seasons the lean ground beef, so you end up using less chili powder and salt in the end. However, the fat in the chorizo is another reason this chili turns out so rich. Beverly recommended draining some of the fat once you’ve browned the meat, which I did.
I wish I would have made some of my favorite cornbread, but that’s another food my kids don’t really eat, so we just stuck with saltine crackers. I had enough leftovers to bring several servings over to my neighbor’s house. She’s a fellow single mama with two kids, and bringing that still-hot chili over to their house, even if they weren’t going to eat it right away, felt as good as feeding my own family.
More #30atHome updates and recipes coming this week, but in the meantime, share what you’re cooking with #Austin360Cooks and it’s never too late to jump on the #30atHome bandwagon!
2 pounds lean ground beef
1 pound chorizo from HEB’s Mi Comida line
1 each of green/yellow/red bell peppers, diced
1 white onion, diced
1 tablespoon minced garlic
1 teaspoon cumin
1 teaspoon salt
1 teaspoon chili powder
2 cups chicken broth
8 ounces tomato sauce
Shredded cheese (cheddar, Monterrey jack, asadero, queso quesadilla or a mix)
Brown the meat on medium high heat. Drain it a little, as the chorizo can be a little bit greasy. Add the bell peppers, onion, garlic and spices, and cook until the onions are translucent. Lastly, add the broth and tomato sauce; turning the heat down and letting it simmer for at least 10 minutes. Serves with sour cream, cheese and cornbread.
— Beverly Acosta