Pinto Bean Chili With Mexican Sausage

Total Time: 12 hrs 30 mins Preparation Time: 30 mins Cook Time: 12 hrs

Ingredients

• Servings: 12
• 2 tablespoons olive oil
• 1 lb fresh chorizo sausage
• 2 large onions, chopped
• 3 garlic cloves, minced
• 3 tablespoons dried ancho chile powder
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 3 (28 ounce) cans whole tomatoes, undrained
• 2 (6 ounce) cans tomato paste
• 3 medium yellow bell peppers or 3 medium red bell peppers, chopped
• 1 bay leaf
• 4 (15 ounce) cans pinto beans, rinsed and drained
• salt, to taste
• red pepper flakes, to taste
• 1/4 cup chopped fresh cilantro
• shredded sharp cheddar cheese
• grated queso fresco
• diced tomato
• minced scallion
• minced red onion
• sour cream
• chopped fresh cilantro
• lime wedge

Recipe

• 1 in a large skillet over medium-high heat, heat the olive oil; cook the sausage until the meat is no longer pink, about 15 minutes; drain on paper towels and when cool, thinly slice.
• 2 to the skillet, add onions and garlic; cook/stir until tender, add in chile powder, cumin, and coriander; stir and take care not to burn.
• 3 add in the whole tomatoes with their juices and swish around to combine all the spices; pour everything into a large slow cooker.
• 4 add in tomato paste, bell peppers, bay leaf, and beans; stir to combine.
• 5 add in sausage slices.
• 6 cover and cook on low for 9-12 hours, stirring occasionally.
• 7 during the last hour, season to taste with salt and red pepper flakes, and add the cilantro.
• 8 if the chili is too thin, leave the lid off and cook a bit longer.
• 9 serve with the toppings of your choice.