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Texas-style Chili with Chorizo
with mixed greens salad

Active: 40 min Total: 40 min
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.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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
  • Ground beef, lean - 3/4 lb
  • Stock, any variety - 1 cup
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g can) - 1 can

Prep

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

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Make

  1. 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.
  2. 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.
  3. 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.
  4. While chili cooks, whisk together vinegar, syrup and mustard. Add oil while whisking. Toss mixed greens and sunflower seeds in dressing.
  5. 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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