Ingredients

• 4 , 28 ounce
• 2 pounds lean ground beef
• 2 pounds chorizo sausage
• 2 tablespoons olive oil
• 2 large onions , chopped
• 3 cloves garlic , minced
• 3 tablespoons ground cumin
• 2 tablespoons chili powder
• 2 , 15.5 ounce
• 1 , 15.5 ounce
• 1 , 15.5 ounce
• 2 tablespoons lime juice
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 1 large green bell pepper , chopped
• 1 large red bell pepper , chopped
• 1 large yellow bell pepper , chopped
• 14.38 ounces frozen corn
• 1 dash hot sauce , such as Frank's RedHot
• 0.25 cups chopped fresh cilantro , or more to taste

Instructions

1. 1 Pour tomatoes into a large stockpot and heat over medium heat.
2. 2 Meanwhile, cook and stir ground beef in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
3. 3 Cook and stir chorizo in the skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
4. 4 Add oil to the skillet and heat over medium-high heat. Add onions and garlic; sauté until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 more minutes. Transfer onions to the stockpot.
5. 5 Stir beans into the stockpot, then add lime juice, salt, and black pepper.
6. 6 Heat the skillet again over medium-high heat. Add bell peppers and lightly sauté for about 5 minutes. Add to the stockpot.
7. 7 Add corn to the stockpot and season with hot sauce, salt, and black pepper. Simmer for 30 minutes, then sprinkle cilantro on top and serve.

Nutrition per serving