Spicy Chorizo and Pinto Bean Chili

Ingredients

• 2 tablespoons vegetable oil
• 1 1/2 pounds store-bought or homemade fresh raw Mexican chorizo, casings removed if necessary
• 1 medium onion, finely choped
• 3 medium cloves garlic, minced
• 1 teaspoon dried oregano
• 3 tablepoons chili powder
• 2 teaspoons ground cumin
• 1 can whole tomatoes packed in juice, roughly squeezed through fingers to crush
• 2 teaspoons Asian fish sauce
• 1 bay leaf
• 2 cans pinto beans, drained and rinsed
• 1 cup homemade or store-bought low-sodium chicken stock
• Kosher salt and freshly ground black pepper
• Diced avocado, diced tomatoes, cilantro, sliced scallions, Mexican crema, lime wedges, and crumbled cotija cheese for serving, optional

Directions

1. Warm the oil in a large Dutch oven over high heat until it looks glossy and hot. Add the chorizo and break it into small pieces with a wooden spoon or potato masher as it cooks; after about 5 minutes, the meat should have lost its pink color. Tilt the pot and check the fat at the side: you want roughly 3 tablespoons left behind, so pour off extra if there is more.
2. Stir in the onion and garlic, and cook until they’ve softened, about 4 minutes. Sprinkle in the oregano, chili powder, and cumin, then stir for about 1 minute, just until the spices smell toasty and full.
3. Add the tomatoes, fish sauce, bay leaf, beans, and chicken stock, then bring everything up to a boil. Lower the heat so the chili gently simmers, and cook it for about 30 minutes, stirring now and then, until it thickens into a rich, stew-like chili.
4. Taste and add salt and pepper as needed, keeping in mind that the chorizo and stock may already bring plenty of salt. Remove the bay leaf. Serve right away, passing the optional avocado, fresh tomatoes, cilantro, scallions, crema, lime, and cotija alongside.