Tonight we made a delicious meal using cove creek chorizo and ground beef. We encourage you to try it out.

Here is the recipe!


  • 2 Tbsp. extra-virgin olive oil
  • 1 yellow onion, finely chopped
  • 1 large carrot, thinly sliced (about ½ cup total)
  • 1 medium sweet potato
  • 2 Tbsp. tomato paste
  • 3 to 4 garlic cloves, minced
  • 8 oz. Cove Creek ground chorizo
  • 8 oz Cove Creek ground beef
  • 1 (15-oz.) can Seasoned Butter Beans
  • 1 container Kettle and Fire Beef Bone broth
  • salt and pepper to taste


  • Heat olive oil in a large stock pot or Dutch oven over medium-high. Once hot, add onion and carrot; cook for 6 to 8 minutes. Season with ¼ tsp. of the salt.Reduce heat to medium, and stir in tomato paste and garlic. Cool until garlic is aromatic.
  • Add chorizo and beef and sauté, breaking up the meat with a wooden spoon or spatula, until browned.
  • Add butter beans, diced sweet potato, beef bone broth, salt, and black pepper. Bring soup to a boil and then cover and simmer for around 20 minutes or until sweet potatoes are fork tender.