Categories: Beans (Round), Chili, Main Dish, Pork, Slow Cooker, Tex-Mex
Ingredients
- 2 tablespoons olive oil
- 1 lb fresh chorizo sausage
- 2 large white onions, chopped
- 3 garlic cloves, minced
- 3 tablespoons dried ancho chile powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 3 (28 ounce) cans whole tomatoes, undrained
- 2 (6 ounce) cans tomato paste
- 3 medium yellow bell peppers or 3 medium red bell peppers, chopped
- 1 bay leaf
- 4 (15 ounce) cans pinto beans, rinsed and drained
- salt, to taste
- red pepper flakes, to taste
- 1/4 cup chopped fresh cilantro
- For Serving
- shredded sharp cheddar cheese
- grated queso fresco
- diced tomato
- minced scallion
- minced red onion
- sour cream
- chopped fresh cilantro
- lime wedge
Directions
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In a large skillet over medium-high heat, heat the olive oil; cook the sausage until the meat is no longer pink, about 15 minutes; drain on paper towels and when cool, thinly slice.
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To the skillet, add onions and garlic; cook/stir until tender, add in chile powder, cumin, and coriander; stir and take care not to burn.
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Add in the whole tomatoes with their juices and swish around to combine all the spices; pour everything into a large slow cooker.
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Add in tomato paste, bell peppers, bay leaf, and beans; stir to combine.
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Add in sausage slices.
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Cover and cook on LOW for 9-12 hours, stirring occasionally.
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During the last hour, season to taste with salt and red pepper flakes, and add the cilantro.
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If the chili is too thin, leave the lid off and cook a bit longer.
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Serve with the toppings of your choice.