Texas-style Chili with Chorizo
with mixed greens salad

Name: Texas-style Chili with Chorizo
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Tbsp Vinegar, balsamic; 2 tsp Maple syrup; 1 tsp Mustard, Dijon; 3 Tbsp Oil, olive; 4 oz Mixed greens; 1/3 cup Sunflower seeds (sub any roasted nuts); 1 Onions, small, chopped; 2 Carrots, medium, chopped; 1/2 tsp Cumin, ground; 1/2 tsp Coriander, ground; 1/2 tsp Paprika, smoked; 2 stalks Green onions, chopped, white and green parts separated; 1 Limes, wedges; 1 Avocados, cubed; 1 Tbsp + 1 Tbsp Oil, cooking; 6 oz Chorizo (sub Italian sausage); 3/4 lb Beef, ground and lean; 1 cup Stock, any variety; 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g can)

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

$Texas-style Chili with Chorizo$

With chorizo and a quick spice mix as a base, this chili is loaded with flavor even without simmering for hours. Top each bowl with avocado and green onions and serve with a fresh salad on the side.

Ingredients

Metric

Servings:

Mixed Greens Salad with Sunflower Seeds:

Vinegar, balsamic - 1 Tbsp
Maple syrup - 2 tsp
Mustard, Dijon - 1 tsp
Oil, olive - 3 Tbsp
Mixed greens - 4 oz
Sunflower seeds (sub any roasted nuts) - 1/3 cup

Texas-style Chili:

Onions, small - 1 , chopped
Carrots, medium - 2 , chopped
Cumin, ground - 1/2 tsp
Coriander, ground - 1/2 tsp
Paprika, smoked - 1/2 tsp
Green onions - 2 stalks , chopped, white and green parts separated
Limes - 1 , wedges
Avocados - 1 , cubed
Oil, cooking - 1 Tbsp + 1 Tbsp
Chorizo (sub Italian sausage) - 6 oz
Beef, ground and lean - 3/4 lb
Stock, any variety - 1 cup
Tomatoes, diced and preferably fire-roasted (14 oz / 397 g can) - 1 can

Prep

Onions / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)
Spice mix - Combine cumin, coriander and paprika. (Can be done up to 5 days ahead)
Green onions / Limes - Store white and green parts of green onions separately. Keep lime wedges separate. (Can be done up to 2 days ahead)
Avocados - Chop avocados.

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Make

Heat a Dutch oven over medium-high heat. Add first part of cooking oil and then chorizo and ground beef to heated oil. Saute until meat is well-browned, 5 to 6 minutes. Transfer meat to a bowl and set aside. Return Dutch oven to heat.
Add second part of cooking oil and then white parts of green onions to heated oil. Once you can smell the white parts of green onions, add in onions and carrots. Saute until soft, ~3 minutes. Add spice mix and saute until spices are fragrant, ~2 minutes more.
Add stock, tomatoes (including liquid) and browned meat back to pan. Simmer (reducing heat if needed) for 15 minutes to let the flavors come together.
While chili cooks, whisk together vinegar, syrup and mustard. Add oil while whisking. Toss mixed greens and sunflower seeds in dressing.
Ladle chili into bowls and top with avocados, a squeeze of lime juice and green parts of green onions. Serve with salad on the side and enjoy!

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