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- Preparing Time: 1 hour and 25 minutes
- Total Time: -
- Served Person: 12
- 1 tablespoon salt
- 2 tablespoons chili powder
- 2 tablespoons olive oil
- 1 teaspoon ground black pepper
- 3 tablespoons ground cumin
- 2 tablespoons lime juice
- 2 pounds lean ground beef
- 3 cloves garlic, minced
- 1 large green bell pepper, chopped
- 2 large onions, chopped
- 1 large red bell pepper, chopped
- 1 large yellow bell pepper, chopped
- 1/4 cup chopped fresh cilantro, or more to taste
- 2 pounds chorizo sausage
- 4 (28 ounce) cans diced tomatoes
- 2 (15.5 ounce) cans black beans, rinsed and drained
- 1 (15.5 ounce) can pinto beans, rinsed and drained
- 1 (15.5 ounce) can small red kidney beans, rinsed and drained
- 14 3/8 ounces frozen corn
- 1 dash hot sauce (such as frank's redhot ®), or more to taste
- Carbohydrate 38.8
- Cholesterol 117
- Fat 30.1
- Protein 36.8
- Sodium 1714
- Calories 568 calories;
Pour tomatoes into a large stockpot over medium heat. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot. Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot. Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot. Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot. Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.
