📖 Instructions

1. Prep the Chorizo and Vegetables: In a large skillet over medium heat, brown the chorizo. Break it apart with a wooden spoon as it cooks. Once browned, remove the chorizo from the skillet and set aside, leaving any rendered fat in the pan. (This fat adds immense flavor – don't skip this step!)
2. Sauté Aromatics: Add the chopped onion and garlic to the skillet with the chorizo fat. Cook until the onions are softened and translucent, about 5-7 minutes. Stir frequently to prevent burning. If the pan seems dry, add a tablespoon of olive oil.
3. Combine Ingredients in the Slow Cooker: In your 6-quart slow cooker, combine the browned chorizo, sautéed onions and garlic, drained and rinsed kidney beans, cannellini beans, and pinto beans. Add the crushed tomatoes, diced tomatoes, tomato paste, chicken broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir everything together until well combined.
4. Slow Cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The longer it cooks, the more the flavors will meld together. If cooking on high, check occasionally to ensure the chili isn't drying out; add a bit more broth if needed.
5. Adjust Seasoning: About 30 minutes before serving, give the chili a taste and adjust the seasoning as needed. Add more salt, pepper, chili powder, or cumin to your preference. A squirt of lime juice can also brighten the flavors.
6. Serve: Ladle the chili into bowls and top with your favorite toppings, such as shredded cheese, sour cream, chopped cilantro, diced avocado, and a dollop of plain Greek yogurt. A sprinkle of crumbled tortilla chips adds a nice crunch. Enjoy!