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Get the recipe for Chanie’s tostones here! And watch her make this warming chili with Naomi Nachman here!
2 Chorizo sausages, diced
1 Spanish onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
2 pounds ground beef
3 (15-ounce) cans black beans, rinsed and drained
1 and 1/2 jars Tuscanini Crushed Tomatoes
1 and 1/2 tablespoons chili powder
1 tablespoon ground cumin, such as Pereg
1 and 1/2 teaspoons Gefen Dried Oregano
1/2 teaspoon cinnamon
1/4 cup dark brown sugar
salt, to taste
juice of 1 lime
1/2 bar 80% cacao dark chocolate
Heat a large nonstick pot over medium-high heat. Saute the chorizo until it renders some of its fat and gets slightly crispy.
Remove chorizo from the pot (leave the fat for sauteing the vegetables). Add chopped onion, bell peppers and garlic and saute until tender.
Remove from the pot. Add ground beef and cook, breaking up the meat until it is browned.
Drain the fat from the meat and add chorizo and vegetables back to the pot.
Add beans and tomatoes and mix well.
Add remaining ingredients, except for the chocolate, and bring to a boil.
Reduce heat, and simmer, covered, for 20 minutes, stirring occasionally.
Add chocolate and simmer for an additional 30 minutes to one hour, until the chili has thickened and the flavors have melded.
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In the crock pot for Shabbos? Can this be done in the crock pot? With a liner, of course – plus, I get that you would have to saute the chorizo and brown the ground beef. But other than this, is it possible to alter this for the Shabbos daytime seudah? Thanks!
I don’t see why you wouldn’t be able to make this in a crockpot.
It only cooks for around 2 hours- I am not sure how it would be if it cooked for 12 hours for Shabbat. If you want to try it I would definitely add more liquid and cook it on low the entire time.