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: 15 minutes, plus 1 hour inactive time.

Cook time: 0 hours

Serves: 12

Ingredients:

For the chorizo:

1 Lb. Ground pork or beef

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

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.

Tiny chefs at home? They can help:

· Measure ingredients

Nutrition information:

Total Calories: 126 // Total Fat: 11 g // Cholesterol: 0 mg // Sodium: 484 mg // Total Carbohydrates: 2 g  // Dietary Fiber: 1 g // Sugars: 0 g // Protein: 6 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.