Beef and Bean Chili

Yeah, I know it's another chili post, but I could eat soups, stews and chilis every day! This is one I found in the Better Homes and Gardens magazine and I made it vegan. The original calls for 2 pounds of ground beef and 2-4 chopped jalapenos. I used 1 package Smart Ground Beef and 2 Field Roast Chorizo's and left out the jalapeno's. It was really delicious and was ready in less than an hour.

• 1 pound Smart Ground beef
• 2 links Field Roast Chorizo   
• 2 large onions, chopped (2 cups)  
• 6 cloves garlic, minced  
• 2 tablespoons chili powder  
• 2 teaspoons ground cumin
• 2 8-ounce cans tomato sauce
• 2 cups water  
• 3 15-ounce cans kidney beans, rinsed and drained 
• 1/4 cup chopped fresh cilantro  
• 1 semisweet chocolate, chopped

In a Dutch oven add beef and crumbled chorizo, cook over medium heat for 3-4 minutes. Add onions and garlic to pan; cook about 5 minutes or until almost tender.

Add the chili powder and cumin; cook for 1 minute, until fragrant. Add tomato sauce and water; bring to boiling. Reduce heat to medium-low. Simmer, covered, for 10 minutes.

Stir all beans into chili. Return to simmering; cook about 5 minutes. Remove from heat. Stir in the chopped cilantro, chocolate and salt (if needed to taste) until chocolate is melted. 

Serve with some sort of crackers, corn bread, etc. Yummy!