 | | Directions | - Chop white onion into small cubes
- Remove seeds and membranes from peppers.
- Place meat in saute pan or similar on stovetop burner. Brown meat on medium heat setting for 5 to 7 minutes. Drain excess grease from meat.
- Add onions, garlic, and jalepeno peppers and continue browning. Cook for another 5 minutes or until vegetables are soft.
- Combine all ingredients in slow cooker or stockpot for cooking.
- Cook for 4 hours on low in slow cooker or cook for 1 1/2 to 2 hours on medium to medium low heat on stovetop burner.
- Note: the chili may be somewhat spicy with the jalapeno peppers so alter accordingly for heat intensity preferences.
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Prep Time: 30 minutes
Cook Time: 2 hours
Container: Stockpot or slow cooker
Servings: 6
Serving Size: cup
|  | | Ingredients | | - | | 24 ounces Ground chorizo or other spiced pork |
| - | | 2 jalapeno peppers, chopped |
| - | | 1 medium onion, chopped |
| - | | 2 cloves garlic, diced |
| - | | 15 ounces black beans, drained and crushed |
| - | | 11 ounces corn, drained - canned or frozen |
| - | | 30 ounces tomatoes, crushed |
| - | | 15 ounces tomato sauce |
| - | | 1 teaspoon ground oregano |
| - | | 2 tablespoons chile powder |
| - | | 1 teaspoon ground cumin |
| - | | 1 teaspoon crushed red pepper flakes |
| - | | 2 tablespoons hot chile sauce or Asian hot sauce |
| - | | 2 teaspoons salt or to taste |
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