Erica's Amazing Turkey-Chorizo Chili

Ingredients:

1lb ground turkey, 85% fat (the fattier the better)

1lb ground chorizo

1 small onion, yellow or white, chopped

1 bell pepper (any color), chopped

1 can black beans

2 diced tomatoes -or- 1 can diced tomatoes with liquid

1 small can of green chiles, diced

1 packet of Tex-Mex or Texas Blend chili seasoning

2 tbsp. EVOO

Directions:

In a large pot or dutch oven, warm EVOO over medium-high heat. Add the turkey and chorizo, frequently breaking the meat up with a wooden spoon or my secret weapon - the potato masher!

While the meat is browning, chop up and dice the veggies. I was lucky enough to have my sous chef in the kitchen with me on the evening I was cooking the chili, who was happy to do the task for me!

Once the meat is browned, remove from the pan and drain the fat. Add a little more EVOO to the pot and then add the vegetables. Saute until just softened and translucent. Then return the meat to the pot and add the tomatoes, green chiles, black beans and seasoning packet. Stir to combine. Bring to a boil, then reduce to a simmer. 

Let cook over low heat for at least half an hour - which is the perfect amount of time to make some cornbread to serve alongside. I used Krusteaz Fire Roasted Cornbread and made the muffins in a madeline pan because I never really have any other use for the pan, and they're the perfect size!

When ready, serve big portions of chili in your favorite bowls, accompanied by the cornbread, and topped with anything that suits your fancy - sour cream, grated cheese, jalapeños, and/or diced onion.