Start by rendering off the chorizo in a large pot over medium heat. Rather than frying the chorizo on high heat, add the chorizo to the cold pot and slowly raise the temperature in order to release as much of the fat as possible.
3½ oz Dry chorizo sausage
After a few minutes once the fat has rendered, add the sliced onions, garlic, and ground beef. Fry until the onion has softened. It's ok if the beef is still slightly underdone, there is still a lot of cooking left.
1 small Onion, 2 cloves Garlic, 1 pound Ground beef
Next add the cumin, cayenne, paprika, red chili, and bay leaf. Cook off the spices for a few minutes to enhance their flavours before adding in sliced jalapenos, bell peppers, a full 28 oz can of tomatoes, softened low carb black beans, dry red wine. Simmer for at least 25-30 minutes to cook out the alcohol from the wine and meld all the flavours together. The longer it simmers the better!
1 tablespoon Cumin, ½ teaspoon Cayenne, 2 teaspoons Paprika, 1 large Bay leaf, 1 whole Dry Red Chili, 1 large Sweet bell pepper, 2 large Jalapeno pepper, 28 oz Canned tomato, ¾ cup Low carb black beans, 1 cup Dry red wine
Add fresh cilantro, and serve low carb chili con carne topped with fresh grated cheese, sour cream, cilantro, chopped jalapeno, and green onions. Enjoy!
½ cup Cilantro