Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 lbs lean ground sirloin, patted dry
• 1/4-1/3 lb spanish-style chorizo sausage, casing removed and crumbled
• 1 onion, finely chopped
• 4 large garlic cloves, very thinly sliced
• 2 small chili peppers, red preferably, very thinly sliced
• salt & freshly ground black pepper
• 1 sprig fresh oregano, chopped
• 1 tablespoon smoked sweet paprika, a slightly mounded palmful
• 1 tablespoon dried ancho chile powder
• 2 tablespoons tomato paste
• 2 cups beef stock

Instructions

1. Heat a heavy pot or Dutch oven over high heat.

2. Add the extra-virgin olive oil, to the pan, and the meat and brown until crispy, 8 to 10 minutes.

3. Add the chorizo and render the fat a bit, then add the onions, garlic and chiles and season with salt and lots of black pepper, to taste.

4. Cook for 5 to 6 minutes more to soften the onions, then add the oregano, paprika, and chili powder.

5. Once the onions are tender add the tomato paste and stir for 1 minute.

6. Stir in the stock, lower the heat, and simmer for a few minutes to combine the flavors.

7. Can be cooled and refrigerated for a make-ahead meal and reheated over medium-low heat with a little extra broth or water to reconstitute. The chili also freezes well.