INGREDIENTS
2 cups
pinto beans
1 tbsp
olive oil
1
onion
1 lb
chorizo
4 cloves
garlic
1 1/2 tsp
kosher salt
1/2 tsp
pepper
1 tbsp
chili powder
1 tbsp
cumin
2 tsp
oregano
14 oz
fire roasted canned tomatoes
1 tbsp
jalapeno
2 tbsp
tomato paste
2 1/2 cups
broth
1 cup
dark beer
1 tbsp
worcestershire sauce
1 tsp
coco sugar
1 tsp
paprika
1 serving
bell pepper
1 serving
cheese
1 serving
scale
1 serving
x
1 serving
x
1 serving
x