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  • 1 pound Mexican chorizo or spicy sausage, casings removed
  • 1 pound chuck, 80% lean ground
  • 1 onion, large white, chopped
  • 1 teaspoon salt, kosher
  • Black pepper
  • 4 cloves garlic, grated on a rasp or finely minced
  • 1/4 cup chili powder
  • 1 teaspoon red chili flakes
  • 1 teaspoon dry thyme, whole leaf
  • cinnamon
  • 14 ounces tomato, (1 3/4 cups) crushed
  • 14 ounces beef stock, (1 3/4 cups)
Fill the field:
  • Shredded chicken, rotisserie
  • Cornbread
  • Baked potatoes
  • Taco shells
Fill the stands:
  • chips, corn, tortilla chips
  • scallions tomatoes onions, Chopped
  • sour cream, hot sauce
  • pickled jalapeños
  • Shredded cheeses potatoes, foil-wrapped baked
  • Tater tots radish black olives, shredded lettuce, sliced


Serves: 6 to 8 servings


Start the chili. Heat a medium pot with a heavy base or a Dutch oven over medium-high heat. Add the chorizo, beef, onions, salt and a pinch of pepper. Use a wooden spoon or potato masher to break the chorizo down into bits like the ground beef. Once the chorizo is mostly cooked and the onions are tender, add the garlic, chili powder, chili flakes, thyme and cinnamon. Cook a few minutes while stirring to combine all the flavors.

Cover and finish. Add the crushed tomato and beef stock. Raise the heat until the pot boils, then lower to a low simmer and cover. Cook, stirring occasionally, for about 40 minutes. Serve with a toppings/pairings bar. Transfer to a slow cooker if for a party.