A hearty and flavorful chili recipe featuring a blend of spices and tender meats, perfect for a cozy meal.
Heat the olive oil in a large pot over medium heat.
Using a heavy-bottomed pot helps distribute heat evenly.
Add the ground beef and chorizo to the pot and cook until browned.
Break up the meat as it cooks to ensure even browning.
Stir in the chopped onion and cook until softened.
Cooking the onion until translucent enhances its sweetness.
Add the chili powder, cumin, and oregano, stirring to coat the meat and onion mixture.
Toasting the spices briefly can enhance their aroma.
Pour in the crushed tomatoes and beef broth, then add the cinnamon stick and bay leaves.
Ensure the cinnamon stick and bay leaves are submerged for even flavor distribution.
Bring the mixture to a boil, then reduce the heat and simmer uncovered for 1.5 hours.
Stir occasionally to prevent sticking and ensure even cooking.
Season with salt and pepper to taste, then remove the cinnamon stick and bay leaves.
Adjust seasoning gradually to avoid over-salting.
Serve the chili hot, garnished with shredded cheddar cheese and a dollop of sour cream.
Serve with a side of crusty bread or tortilla chips for added texture.
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