This slow cooker chorizo, potato, and two-bean chili is spicy but fits the bill when you want to warm up on a cold night or craving that fire alarm chili!
In a small skillet, brown and break up the chorizo sausage with a spatula or wooden spoon then add it into the slow cooker.
Add the rest of the ingredients into the slow cooker.
Cook on low for 6 hours or high for 4 hours.
Add more chicken stock if chili is too thick. The chili is supposed to be more of a liquidy chili as opposed to a thick chili but either way you like it is fine!
Serve warm and top with freshly grated cheddar cheese, if desired.
Notes
As mentioned in the blog post, this chili is fairly spicy. Here are ways to reduce the spiciness:-Instead of using chorizo sausage, use regular pork sausage -Instead of fire roasted tomatoes, use regular diced tomatoes -Omit the jalapeño slices