Pumpkin Chili With Chorizo
Simmer the dried chiles with beef stock until they're soft. Then, move to a blender and process with chipotles until it forms a paste.
Add the ground chorizo to a large Dutch oven or stock pot. Cook until nice and browned, breaking up the ground chorizo as you cook. Set aside.
Now we add chopped onions and plenty of delicious garlic to the pot and cook until the two soften like so.
Next we add the chorizo and chile paste back to the pot along with our spices, coffee, molasses, cocoa powder and more beef stock and bring to a simmer.
We leave the pot mostly covered with just a crack and simmer for a couple hours. At the end of simmering, we add a couple cans of white beans.
Add your favorite toppings and dig in! I love cheese, jalapenos, red onions, sour cream and cilantro.
The flavors are amazing! It's literally like a bowl full of fall!! Definitely keeping this one going all season long!
Readers love it!