Black Bean Corn Chili
1 pound chorizo sausage, casings removed
2 cups chopped sweet onion
2 cloves garlic, chopped
1 ½ cups chopped red pepper
2 jalapenos, chopped (seeded if less heat is desired)
½ cup chili powder
1 tablespoon ground cumin
1 tablespoon smoked paprika
2 cans sweet corn, drained
2 cans black beans, rinsed and drained
32 ounces beef broth
6 ounces tomato paste
30 ounces petite diced tomatoes
30 ounces crushed tomatoes
¼ cup Aged Dark Chocolate Balsamic Vinegar
salt and pepper, to taste
Directions:
Heat a large stock pot over medium heat. Add 1 tablespoon Red Cayenne Chili EVOO, ground bison, and chorizo sausage; cook until meat is browned and completely cooked (using the back of a wooden spoon to break apart the meat). Drain fat off of the browned meat and set aside. Wipe out stock pot with a paper towel.
Add remaining tablespoon of Red Cayenne Chili EVOO to the stock pot and sauté onions until translucent (about 5 minutes). Add garlic and sauté for an additional minute. Add red pepper and jalapenos. Sauté for 3-4 minutes. Stir in browned meat and remaining ingredients. Add salt and pepper, to taste. Bring chili to a boil and reduce heat to low. Simmer for at least an hour. Serve with sour cream, shredded cheese, and tortilla chips. Enjoy!
