Ingredients

• 3 tablespoons olive oil 
• 2 pounds ground beef 
• 1 pound fresh chorizo beef or pork 
• 2 medium onions, chopped
• 4 cloves garlic, peeled and crushed or grated or chop
• 1 ½ tablespoons half a handful chili powder blend of choice 
• 1 tablespoons  smoked paprika, pimento, for milder beef or chipotle paste for hotter chili  
• 1 can poblano peppers  or 2 cans green chilies (milder), seeded and chopped
• 1 large red field pepper, large long sweet red pepper, charred and roasted, peeled and chopped
• 1 can red beans, optional 
• 1 can fire roasted diced or crushed tomatoes
• 4 ounces, half a brick cream cheese (RR has) 
• 2 cups beef brodo or stock
• 2 cups pepper jack, shredded 
• 2 cups yellow cheddar, shredded 
• Chopped cilantro 
• 1 jar pickled jalapeno peppers – mild or hot 
• Tortilla chips 

Directions

Heat a Dutch oven or soup pot over medium-high heat with olive oil.  Add the ground beef and cook while breaking it up into smaller pieces with a spoon.  Cook until lightly browned, add the chorizo, breaking it up with the spoon, cook until cooked through. 

Add the onions, garlic, chili powder, smoked paprika (or whichever spice works for the heat level you like), cook stirring every now and then until the onions are slightly translucent .  Add the poblano chilis, roasted red peppers, red beans, if using, fire roasted tomatoes, beef brodo and bring up to a bubble, gentily simmer for about 15 to 20 minutes. When ready to serve, add the cream cheese, pepper jack, and cheddar cheese.  Stir until the cheese is melted.

Serve chili garnished with your choices of pickled jalapeno peppers, tortilla chips, cilantro.