This hearty and economical bean stew is a perfect cold weather dish best served on game day. My chili con carne recipe has both ground beef and flavorful chorizo. It is also a very simple dish that comes together in just 30 minutes, making it perfect for busy weeknights.
Drizzle olive oil in a large pot on medium heat and add the ground beef and brown for about 10 minutes. Drain off any excess grease.
Add the chorizo by crumbling it into the cooked ground beef. Cover the pot and cook the chorizo thoroughly for another 8 to 10 minutes. Using a potato masher, combine the beef and chorizo together.
Add BUSH’S Pinto Beans and broth and cook for 5 minutes. Add the red chile sauce, water, and oregano and cook until it starts to boil, stirring occasionally. Reduce heat to low and simmer, uncovered, for about 10 minutes. Add more broth from if mixture is too thick.
Add salt to taste. Ladle into bowls and sprinkle with a handful of cheese or toppings of your choice.
Nutrition does not include toppings.
Toppings can be whatever you like! Onion, avocado and cheese are my favorites, but sour cream, hot sauce, cilantro, green onions and Fritos would all make excellent additions as well.
Serve over nachos, french fries, hamburgers or hot dogs for an even bigger punch of flavor
This chili con carne can be frozen for up to 3 months