Recipe by Ryan Poli, Executive chef and co-owner of Tavernita in Chicago
- Beef & Bean Chili
- 1 lb. sliced fresh chorizo
- 1 can (15 oz.) tomatillo sauce
- Avocado and red onion, for topping
Before adding the beef from our Beef & Bean Chili recipe to the pan, add 1 lb. sliced fresh chorizo and cook for 5 minutes. Transfer to a plate. Stir in 1 can (15 oz.) tomatillo sauce with the tomatoes. Add the chorizo back to the pan, using more water if needed to thin the chili. Top with chopped avocado and red onion.