This recipe comes from the Express News and Vanilla Bean Cafe - Deb Sholly
2 pounds lean ground beef - I used the 90/10 and there really wasn't enough fat to cook the chrizo, so I added about 2 Tablespoons of canola oil.
2 teaspoons plus 1 1/2 tablespoons chili powder, divided use
1/2 teaspoon plus 1/2 tablespoon ground cumin, divided use
2 teaspoons black pepper
1/2 teaspoon cayenne pepper, or to taste
2 drops Tabasco sauce
2 links fresh smoked Mexican chorizo sausage
1 tablespoon minced jalapeno
3 cloves garlic, minced
1 onion, chopped
4 stalks celery, chopped
1/2 red bell pepper, seeded and chopped
1/2 green bell pepper seeded and chopped (I only used 1/2 green bell pepper)
2 teaspoons salt
1 (15oz) can tomato sauce
1 (28oz) can tomato puree
1 (28oz) can diced tomatoes
1(16oz) can kidney or black beans, rinsed and drained
1. In a large heavy skillet, combine ground beef with 2 teaspoons chili powder, cayenne pepper, and Tabasco sauce. Cook over medium heat until meat is browned.
2. Drain meat, reserving 3 tablespoons of the fat and discarding remaining fat.
3. Slice chorizo in half lengthwise and cut into bite-sized pieces.
4. In a large, heavy pot, cook chorizo over medium-high heat for 4-5 minutes. Add remaining 1 1/2 tablespoons chili powder, remaining 1/2 tablespoon cumin, jalapeno, garlic, onion, celery, bell peppers, and reserved 3 tablespoons fat. Cook until vegetables are tender.
5. Add tomato sauce, tomato puree, diced tomatoes with juice, and salt. Reduce heat to medium and cook for 15-20 minutes, stirring occasionally. Stir in the cooked beef and beans. Simmer for 2 hours.
Serving suggestions: Serve in crocks with tortilla chips, shredded cheddar cheese and sliced scallions. Or just make a big pan of cornbread instead of the tortilla chips.