3 cups beef broth (I use 3 cups water and 1 Tbsp. Better than Bouillon)
2 (10 oz.) cans RoTel Original diced tomatoes with green chilis
2 (16 oz.) can red kidney beans, drained and rinsed
1 (16 oz.) can black beans, drained and rinsed
1 (16 oz.) can pinto beans, drained and rinsed
1 (28 oz.) can crushed tomatoes
1 (11 oz.) can Mexican corn with peppers
Several hours before beginning the chili, thaw the ground beef. Break ground beef apart and place in a large bowl. Add 2 tablespoons of the chili powder to the beef and mix with hands until the beef is coated all over and mixed well in the meat. Cover with cling wrap and place in fridge for 2 to 4 hours, or overnight if possible.
When ready to cook, add the olive oil to a dutch oven or large soup pot and place it over medium-high heat for two minutes. Add 1 of the diced onions. Cook for 2 minutes, stirring occasionally.
Add the chorizo sausage links to the pot. Break it apart with a wooden spoon.
Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the sausage and beef is browned, stirring occasionally. Drain fat when browned.
Add the other 3 tablespoons of chili powder, cumin, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
Add the broth, RoTel tomatoes (with their juice), and crushed tomatoes. Stir well.
Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, covered, for 20-25 minutes, stirring occasionally.
Uncover pot and add drained beans, Mexican corn and the second diced onion. Leave uncovered and simmer until chili is thickened and you are ready to serve.
Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
Notes: I typically skip the cayenne pepper. I dice the second onion rather large, about the size of a dime, so they don’t fully cook to mush and have some size and texture when you bite into them.