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  • Writer's pictureEric LeVine

Chorizo Chili from Fox + Friends

1 tablespoon extra-virgin olive oil

1 pound fresh chorizo, removed from casings

Kosher salt and freshly ground black pepper

1 medium red onion, chopped, plus more for topping

1 small yellow bell pepper, chopped

1 small red bell pepper, chopped

3 cloves garlic, chopped

1 jalapeno, seeded, chopped

1 tablespoon ancho chile powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

24oz crushed tomato

2 cups beef broth

30oz black beans, rinsed and drained

Parsley leaves, pickled jalapeno rings, grated Cheddar and sour cream, for topping

Heat the olive oil in a large Dutch oven over medium heat. Crumble in the chorizo. Sprinkle with salt and pepper. Cook, breaking up the chorizo with a wooden spoon, until browned, about 3 minutes. Add the red onion and bell peppers and cook until they begin to soften, 3 to 4 minutes. Add the garlic, jalapeno, ancho powder, cumin, smoked paprika and oregano. Cook and stir to coat the meat and vegetables in the spices, about 1 minute.

Add the tomatoes, beef broth and 2 cups water. Bring to a simmer over medium-low heat, then stir in the black beans. Simmer, uncovered, until the chili is thick and flavorful and the veggies are tender, 30 to 45 minutes.

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