½ pound fresh chorizo sausage, casings
3 cups diced potatoes
1 15.5-ounce can of black beans, drained and rinsed
1 15.5-ounce can of pinto beans, drained and rinsed
2 14.5-ounce cans of fire roasted tomatoes, undrained
4-ounce can sliced jalapeños
1 medium onion, diced
2 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon tomato paste
1 teaspoon Kosher salt, more to taste
2¾ cups chicken stock
1. In a small
skillet, brown and break up the chorizo sausage with a
spatula or wooden
spoon then add it into the slow cooker.
2. Add the rest of the ingredients into the slow cooker.
3. Cook on low for 6 hours or high for 4 hours.
4. Add more chicken stock if chili is too thick. The chili
is supposed to be more of a liquidy.
chili as opposed to a thick chili but either way you like it
5. Serve warm and top with freshly grated cheddar cheese, if