Spicy Chorizo Chicken Chili

By: Adam Street

Servings: 4-5

2 8oz Cans El Pato (or similar) tomato sauce
1 12oz Can Diced Tomatoes
1 Cup Diced Onion
1 Cup Diced Green Pepper
1 Diced Jalapeno Pepper
1/2lb Diced Chicken (Fresh or Cooked)
1/2lb Fresh Chorizo
1/2 Head Coarsley Chopped Cauliflower
1 TBS Cumin
1-2 TBS Chili powder
1/2 TBS Red Pepper Flakes
1/2 TBS Cayenne Pepper
1/2 TBS Garlic Powder
Salt and Pepper to taste

Instructions: Heat Chorizo in a Skillet over Med High heat until cooked and slightly crisp. When Chorizo is cooked drain excess fat and place in a Crock Pot with remaining ingredients. Heat on low 8hrs or high for 4 hrs. Enjoy!














Categories: Chili Contest


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