1 tablespoon olive oil
1 small yellow onion, diced
1 chipotle in adobo, minced
4 cloves garlic, mashed and minced
1/3 pound chorizo, bulk
1 (28) ounce can crushed fire roasted tomatoes
1 (14) ounce bottle of ketchup
1 (14) ounce can of red kidney beans, drained
1/2 cup beef stock
1 tablespoon chili powder
1 teaspoon cumin
½ teaspoon salt
½ teaspoon ground black pepper
Shredded Cheddar cheese, to top
Sour cream, to top
1. Cook yellow onion, chipotles, and chorizo on medium-high heat in a large pot for about 5 minutes, until chorizo is cooked. Add fire roasted tomatoes, garlic, ketchup, kidney beans, and beef stock.
2. Turn heat down to low. Season with chili powder, cumin, salt, and ground black pepper. Stir together a few more times. Place in a large bowl with a garnish of cheddar cheese and sour cream.
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