Tips to get you started:

· I make my chorizo about an hour before starting the chili, to allow the flavors to deepen and distribute. Store bought chorizo may also be used for this recipe, I prefer the Hempler’s brand for this recipe

· I love experimenting with different meats (or meatless options!) for chorizo, beef or pork are traditional for this Mexican style chorizo that finds a balance between spice and a fattier meat, paired with savory and sweet spices

· For a more carb conscious version, the black beans may be omitted, and monk fruit sweetener can be used in place of the maple syrup

Prep time: 20-40 minutes

Cook time: 4-6 hours

Serves: 6

Ingredients:

For the chorizo:

1 Lb. Ground pork

1 ½ Tablespoons paprika, ground

¼ Teaspoon cinnamon, ground

¼ Teaspoon cloves, ground

1 Tablespoon cumin, ground

1 ½ Teaspoons dried oregano leaves

2 Tablespoons chili powder

1 Teaspoon sea salt, ground

4 Cloves fresh garlic, minced

¼ Cup distilled white vinegar

For the chili:

Avocado oil or olive oil spray

2 Fresh Poblano chili

1 Dried Pasilla chili

1 Fresh bell pepper (Yellow, red or orange)

1 Medium yellow onion, diced

6 Medium tomatillos

½-1 Teaspoon dried red chili flakes

2 Teaspoons chili powder (or more to taste)

1 ½ Tablespoons granulated garlic

1 Tablespoon dried oregano leaves

1 15 ounce can black beans, rinsed and drained

1 Cup water

1-2 Teaspoons maple syrup

Optional garnish:

4-6 Oz. Coconut milk

1 Lime, cut into wedges

¼ Cup fresh cilantro, chopped

1 Avocado, sliced

1/3 Cup toasted pepitas

Part one: Drain any excess fluids from ground pork and place in a large mixing bowl. Mix together in a small bowl: chili powder, paprika, oregano, cinnamon, cloves, cumin, and salt. Add the mixture to the pork and mix in using your clean hands, or a fork. Make sure to mix thoroughly and break up any large clumps of meat.

Part two: To the pork mixture, add minced garlic and white vinegar. Mix well and then rest in the refrigerator for at least an hour, to allow the flavors to meld and permeate the meat.

Part three: Start the chili. Dice the yellow onion, bell pepper and tomatillos (stems and leaves removed). Using a food prep glove, cut off the stem from the Poblanos, remove the seeds and veins and discard, dice the chili. Gently roll the dried pasilla between your fingers to release the seeds on the inside, cut the stem end off and shake out the seeds and discard stem and seeds (or save for later use). Roughly chop or tear the pasilla into small chunks.

Part four: Preheat a slow cooker on low heat. In a medium frying pan, heat oil over medium-high heat. Add the onion and cook until translucent, about 3 minutes, stirring frequently. Add the chorizo mixture to the pan and cook until about 70 percent of it has browned.

Part five: Transfer pork mixture to slow cooker and add peppers, tomatillos, chili flakes, chili powder, garlic, oregano, water, black beans and maple syrup. Cover and cook for 3 hours, stirring occasionally.

Part six: After three hours, you may need to uncover and reduce the amount of liquid by increasing the temperature to high heat setting, depending on your preference for consistency. Once desired liquid level has been reached, adjust salt and heat to your taste and serve.

Serving suggestion: Top chili with a drizzle of coconut milk, a squeeze of lime, sliced avocado and enjoy right away!

Tiny chefs at home? They can help:

· Wash fresh produce

· Measure ingredients

Nutrition information:

Total Calories: 395 // Total Fat: 22 g // Cholesterol: 53 mg // Sodium: 779 mg // Total Carbohydrates: 31 g  // Dietary Fiber: 10 g // Sugars: 6 g // Protein: 21 g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.