Chorizo meat loaf and broccoli chowder

1 lb ground ground turkey

1 lb ground beef
1/2 cup cider vinegar
2 tablespoons chili light powder

2 tablespoons ancho chili powder 
2 tablespoon sweet paprika
2 teaspoon ground cumin
1 teaspoon table salt
2 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon dried oregano, crushed
1/2 teaspoon red pepper flakes
1/4 teaspoon ground cloves
1/4 teaspoon ground black 

1 onion minced

1 tablespoon minced garlic 

1/2 cup bread crumbs 

1/2 cup milk 

4 tablespoons chopped parsley 

1 cup taco cheese 

1 onion minced 

1 tablespoon minced garlic 

2 carrots peeled and chopped 

3 stalks of celery chopped 

3 potatoes peeled and chopped 

2 pablano peppers roasted 

1 head of broccoli roasted 

1 can corn drained and rinsed 

1 bullion cube 

6 cups water 

Salt and pepper to taste 

1 teaspoon dried oregano 

1 bay leaf 

2 teaspoons ancho chili powder 

4 tablespoons butter 

4 tablespoons flour 

2 cups milk 

2 cups Mexican cheese blend 

In a large mixing bowl combine the ground beef and spices very well until the meat is a dark red color. Let this sit for at least 15 minutes, over night is better. In a large stock pot over medium heat add the onions, garlic, carrots, celery and potatoes. Drizzle with olive oil and season with salt and pepper. Stir in the ancho powder and the oregano. Look for about 10 minutes then add the bullion, water and bay leaf. Bring to a boil then simmer for 30-35 minutes. While this is simmering peel the broccoli stalks and chop it. Drizzle with olive oil and place in a 375 degree oven for 20-30 minutes or until tender. Add the broccoli to the pot and the corn. In a small sauce pot melt the butter and sprinkle in the flour let bubble for one minute then slowly whisk in the milk. Let this simmer for 5-7 minutes until thick then remove from heat and stir in the cheese. Add this to the soup pot and stir well. Let simmer to thicken. While the soup is cooking add the onions, parsley, garlic, bread crumbs, milk, eggs and cheese to the chorizo mixture. Place in a loaf pan and bake at 375 degrees for 50-60 minutes. Serve hot. For more on this recipe or any others please email me at alesia.leach@gmail.com