Cheesy Chorizo Chili | How to be Awesome on $20 a Day

Cheesy Chorizo Chili

Cheesy Chorizo Chili | How to be Awesome on $20 a Day

I’ve never been particularly good at being normal. Whenever I start to inch toward typical, I get a twitch. I like to be weird, but I know it puts people off, particularly some of the teenagers I work with. They hate my red coat and the fact that I wear sunglasses any time there’s daylight. They hate that I drive a moped and that I know how to waltz. Possibly their favorite thing is making fun of my accent, but that only makes me weird to them.

Of course, some adults find my “uniqueness” awkward as well. Good thing I don’t really care what anyone thinks.

Cheesy Chorizo Chili | How to be Awesome on $20 a Day

This chili recipe is a bit unusual as well. For one thing, it doesn’t contain any chili powder. The main flavoring coming from the chorizo. It’s spicy and smoky, and I can’t get enough of it. It also contains two balls of fresh mozzarella. It permeates the whole pot with its stringy cheesiness. You still have some of your usual suspects like ground beef, chopped tomatoes, and kidney beans, but there’s also a bit of cocoa powder, so don’t get too comfortable.

Don’t let the unusualness of this recipe put you off. It’s easy to make and delicious in a unique way. It’s an awesome, cozy, one pot winter meal, and you should totally give it a try.

Cheesy Chorizo Chili | How to be Awesome on $20 a Day

Keep it weird, friends. Keep it awesome.

Cheesy Chorizo Chili

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 4 servings

Cheesy Chorizo Chili might seem a bit unusual, but that's what makes it so awesome.

Ingredients

  • 140 grams chopped chorizo
  • 500 grams ground beef
  • 1/2 teaspoon cocoa powder
  • 1 teaspoon dried oregano
  • 1 tablespoon tomato paste
  • 1 can chopped tomatoes
  • 1/2 cup water
  • 2 teaspoons Worcestershire sauce
  • 1 can kidney beans, drained and rinsed
  • 2 x 125 grams fresh mozzarella balls, chopped
  • Salt and pepper to taste

Instructions

  1. In a heavy pot with a lid, cook your chorizo over medium heat until it starts releasing its orange oil.
  2. Add the ground beef, breaking it up with a wooden spoon. Cook, stirring frequently, over medium heat until it's just cooked through.
  3. Add the cocoa powder, oregano, and tomato paste and stir to combine.
  4. Add the chopped tomatoes and then add the water to the can and give it a good swirl before adding to the pot, taking any leftover tomato bits with it. Add the Worcestershire sauce and kidney beans, stir it all together, and bring the whole thing up to a simmer.
  5. Turn the heat to low, clamp the lid onto the pot, and let the whole thing simmer for about 20 minutes.
  6. After everything has had a chance to get to know each other, turn the heat off under your pot, and stir in the chopped mozzarella. Season to taste. Serve hot. Crushed up tortilla chips at the bottom of your bowl never hurt anything.
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