When I gave my guys the choice between chili and a bacon-chicken-avocado salad for dinner, Senior winced and said he didn’t think he could handle a can of “that” heavy chili. I blinked and gave my head a good shake before assuring him my chili was not “that” chili. Not that I don’t have cans of “that” in my pantry, but it’s been ages since “that” and a can opener meant dinner. To make the chili more special, I added Senior’s favorite franks to the pot. He was not disappointed–even said it’s the best chili ever. I believe I’ve heard that before 🙂

4 oz chorizo sausages, casings removed and sliced into 1/2″ thick pieces

1 lb lean ground beef

1/2 medium onion, diced

1 tsp dried oregano

1/2 tsp unsweetened cocoa powder (yes, really)

1 tbsp ketchup

2 tsp Worcestershire sauce

1-14 oz can diced tomatoes

1 cup water

1-15 oz can kidney beans, drained and rinsed

4 beef franks (I used kosher Hebrew brand), sliced thin

sea salt

ground black pepper

4 oz grated mozzarella cheese

4 oz grated pepper jack cheese

1 tsp minced parsley

1) To large skillet over medium-high heat add chorizo sausage slices and cook 2-3 minutes, stirring often; add ground beef and cook 5-6 minutes until browned

2) Reduce heat to medium, add onion, and cook 5 minutes, stirring often

3) Reduce heat to low, stir in oregano, cocoa powder, ketchup, Worcestershire sauce, tomatoes, water, and kidney beans; cook 10 minutes, stirring occasionally

4) Stir in beef franks and cook 10 minutes; season with salt and pepper to taste; stir in mozzarella cheese and remove from heat

5) Ladle soup into bowls, top with pepper jack cheese and parsley; and there you have it!

Servings: 4