Slow Cooker Beef Chorizo Taco Chili
This slow cooker beef chorizo taco chili is packed full of flavor and perfect for cold winter nights. Serve topped with avocado, cheese, and corn chips for the perfect filling bowl.
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Ingredients
- 1 pound ground beef
- 1 pound fresh chorizo casings removed
- 2 14.5 ounce cans fire roasted diced tomatoes
- 2 14 ounce cans black beans, drained and rinsed
- 2 4 ounce cans diced green chiles
- 1 6 ounce can tomato paste
- 2 cups sliced bell peppers
- 1 cup diced yellow onion
- 1 cup frozen sweet corn kernels
- 1 packet taco seasoning
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- Kosher salt and pepper to taste
- 3-4 cups beef stock
- Optional toppings: sour cream sliced jalapeno, lime, avocado, shredded cheese and corn chips.
Instructions
- In a large skillet set over medium heat add ground beef and (casing removed) chorizo sausage.
- Cook until no longer pink while breaking up the meat while it cooks. Add cooked meat to your large 6-quart slow cooker along with diced tomatoes, black beans, green chiles, tomato paste, bell peppers, yellow onion, corn, taco seasoning, chili powder, smoked paprika, cumin, kosher salt, and pepper. Stir together.
- Start off by adding in 3 cups stock and cook on high heat for at least 6 hours. Your chili should not get dry but if it does simply add a bit more stock.
- Serve topped with sour cream, jalapenos, lime, avocado, cheese, or corn chips.
Nutrition
Serving: 1g | Calories: 631kcal | Carbohydrates: 29g | Protein: 42g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 22g | Cholesterol: 105mg | Sodium: 1858mg | Fiber: 7g | Sugar: 7g
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