Chorizo Skillet Chili

Ingredients

• 2 pounds homemade chorizo (or store bought)
• 1 tablespoon oil
• 4 ounces bell pepper (chopped, about 1 medium)
• 4 ounces onion (chopped, 1/2 of 1 medium)
• 28 ounces crushed tomatoes
• 3 cups beef/chicken broth (or more as needed during simmering)
• 1 1/2 teaspoons pure ground chilies
• 1 teaspoon cumin
• 1 teaspoon granulated garlic
• 1/2 teaspoon cocoa powder
• 1/2 teaspoon instant coffee
• 15 oz can black soy beans (drained (optional)**)
• ***note

Instructions

1. 1

   Over a medium-high flame, heat the oil in a large skillet and brown the chorizo. Lower the heat to medium, push the chorizo to the sides of the skillet and add the chopped onion and bell pepper, sauteing until the onions are almost translucent. Mix the chorizo and vegetables together and add the granulated garlic, chile powder and cumin to the pan, cooking just a minute to become aromatic.

2. 2

   Add the crushed tomatoes, broth, cocoa and instant coffee. If you don't have any instant coffee, trade 1 cup of broth for 1 cup of coffee. Stir and bring up to a simmer.

3. 3

   Drain the black soy beans and add to the chili, simmering for about 20 minutes. Add more broth as needed to your desired consistency.

4. 4

   Taste and adjust seasonings per your taste. Mine did not need salt.