Honestly, the night I made this, I could not stop raving about the flavors…it’s that freaking good! It tastes even better the next day too. I love when dishes turn out even better than I expected!
Now, it’s your turn to be the judge. I hope you love it as much as I do!
Cheers and enjoy!
Spicy Taco Chili
- 1 Tbsp avocado oil, grass-fed butter or ghee
- 1 red onion, chopped
- 1 poblano pepper, seeded and chopped
- 4 cloves garlic, minced
- 2 lb grass-fed ground beef
- 2 fresh chicken or pork chorizo sausages, sliced OR removed from casing (or ~1/2 lb ground chorizo)
- 3 Tbsp junk-free taco seasoning (I buy in bulk section at grocery store) OR make homemade taco seasoning
- 1 lime, juiced
- 14 oz container organic fresh salsa (I used medium)
- 26.45 oz box strained tomatoes or 28 oz can (I like this brand)
- 3.5 cups good-quality chicken broth, plus more if needed
- 2 Tbsp apple cider vinegar
- Sea salt and black pepper to taste
- Fresh cilantro, for serving
- Avocado slices, for serving
- Add avocado oil, butter or ghee to a large pot over medium heat. Then, add the onion, garlic and poblano pepper, and stir. After a few minutes, add the ground beef and break up with a spatula. Add the choirzo (either as slices or removed from casing, unless using ground ) and taco seasoning. Stir well and continue to cook.
- After several minutes, once meat is browned, add the lime juice, salsa, strained tomatoes and chicken broth. Bring to a simmer. Then, cover and reduce heat to medium-low.
- Once chili has simmered for about 10-15 minutes, add the apple cider vinegar and stir. Then, taste and season with sea salt and pepper, as needed. Cover and allow to simmer 20-30 minutes more. Add more broth if chili is thicker than you like.
- Serve with fresh cilantro and avocado slices, and any other garnishes your heart desires.
Yields: ~6 servings