Easy-Win Chili

by Sunny Anderson 11:06 AM, October 31, 2017

Aired November 1, 2017

Serves 6 to 8 servings

1 pound Mexican chorizo or spicy sausage, casings removed
1 pound 80% lean ground chuck
1 large white onion, chopped
1 teaspoon kosher salt
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, whole leaf thyme
Pinch of cinnamon
14 ounces (1 3/4 cups) crushed tomato
14 ounces (1 3/4 cups) beef stock

Fill the field:
Shredded rotisserie chicken
Baked potatoes
Taco shells

Fill the stands:
Tortillas, corn chips, tortilla chips
Chopped scallions, tomatoes, onions
Salsas, sour cream, hot sauce
Lettuce, corn, pickled jalapeños
Shredded cheeses, foil-wrapped baked potatoes
Tater tots, radish slices, shredded lettuce, sliced black olives 


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.