CHORIZO CHILI
I was going to attempt a chili recipe I got from a friend and discovered I had none of the ingredients. I already had my meats thawed and was set on chili for dinner, so I took what I had in my pantry and went with it. It's a big hit in my house now.
Provided by Mary Nace
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 3h30m
Yield 8
Number Of Ingredients 12
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Stir ground beef and chorizo sausage into onion mixture; cook, breaking meat apart while stirring, until no longer pink, 10 to 15 minutes.
- Mix ground beef-chorizo mixture, diced tomatoes, chili, butter beans, tomato sauce, chili powder, chipotle seasoning blend, salt, and black pepper in a slow cooker.
- Cook on High until flavors have blended, 3 to 4 hours.
Nutrition Facts : Calories 434.3 calories, Carbohydrate 17.4 g, Cholesterol 80.7 mg, Fat 29.3 g, Fiber 5 g, Protein 25.7 g, SaturatedFat 11 g, Sodium 1192.8 mg, Sugar 3.4 g
CHILAQUILES WITH CHORIZO
Steps:
- Remove the chorizo from its casing by splitting 1 end and squeezing out the meat. In a large heavy-bottomed high-sided saute pan, fry the chorizo in the oil until it is grainy but still soft, about 4 minutes, stirring frequently with a wooden spoon to break up the meat and prevent a crust from forming on the bottom of the pan. Set aside and keep hot.
- In a large stockpot over medium-high heat, stir the salsa with a wooden spoon until hot and sputtering. Add half the tortilla chips and stir to coat with the salsa, then cook until beginning to soften, about 3 minutes. Add the rest of the tortilla chips, stir to coat with the salsa, and cook until beginning to soften, about 3 to 5 additional minutes. There should be a nice mix of very soft and still slightly crunchy chips when the chiliqueles are finished. Remove from the heat and use a slotted spoon or tongs to heap generous portions into each of 4 bowls. While still piping hot, top with the grated Cheddar and Montery Jack cheeses, chorizo, a dollop of sour cream, and a sprinkling of red onion and cilantro. Serve hot with Guacamole on the side.
- In a medium stock pot, place the tomatoes, onion, jalapeno, and garlic and cover with 2 quarts water. Bring to a boil over high heat and let cook 5 to 8 minutes, until the vegetables are very soft. Transfer with a slotted spoon to a blender and puree until smooth with the cilantro and salt. If the salsa is too thick (it should have the consistency of a very thick soup), add a little of the cooking liquid. Check seasoning and add additional salt, if necessary, and pepper, to taste.
- In a large high-sided saute pan over medium heat, bring the oil to 350 degrees F. Fry the chips in small batches until crisp and lightly golden, about 2 to 3 minutes. (They will continue to darken while resting.) With tongs or a metal frying ladle, transfer the chips to a large bowl lined with paper towels. Season with the salt and paprika while still warm. Repeat with the remaining chips.
CHILI WITH CHORIZO AND CHOCOLATE
The smokiness of the bacon and liquid smoke complements the spiciness of the chorizo and sweetness of the chocolate in this chili. Just like any other chili, this is better the next day. Serve with a dollop of cilantro sour cream or some chocolate shavings.
Provided by Caroline McNabb
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 2h50m
Yield 20
Number Of Ingredients 17
Steps:
- Heat a large stockpot over medium-high heat. Brown bacon in the hot pot until slightly crisp, about 5 minutes. Drain and set bacon aside.
- Reduce heat to medium and add chorizo; cook and stir until slightly browned, about 5 minutes. Drain and set aside.
- Cook and stir ground sirloin in the same pot over medium-high heat until browned, crumbly, and no longer pink, 5 to 7 minutes. Drain the grease. Add the bacon and chorizo. Add tomato sauce, tomatoes, onions, and Italian seasoning. Stir in chili powder, cumin, brown sugar, liquid smoke, garlic juice, and cinnamon.
- Bring to a boil; reduce heat to a simmer and add jalapenos, kidney beans, black beans, and chocolate. Let simmer, stirring occasionally, until flavors are well blended, about 2 hours. Serve.
Nutrition Facts : Calories 486.1 calories, Carbohydrate 34.1 g, Cholesterol 89.7 mg, Fat 25.7 g, Fiber 12.4 g, Protein 31.4 g, SaturatedFat 5.9 g, Sodium 1511.4 mg, Sugar 7 g
CHORIZO CHILI
I modified a bean soup recipe and came up with this wonderful chili. I make it mild for my family but add Tabasco sauce to spice up my bowl. -Jenne Delkus, Des Peres, Missouri
Provided by Taste of Home
Categories Lunch
Time 5h20m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- Combine first 9 ingredients in a 4- or 5-qt. slow cooker. Cook, covered, on low 5-6 hours or until flavors are blended. Serve with avocado, sour cream and cilantro.
Nutrition Facts : Calories 366 calories, Fat 17g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 1262mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 10g fiber), Protein 18g protein.
CHILLI CON CARNE WITH CHORIZO
Make and share this Chilli Con Carne With Chorizo recipe from Food.com.
Provided by hectorthebat
Categories Peppers
Time 1h9m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, fry the onion in the oil over a medium heat until soft. Add the garlic and cook for 1 minute. Add the mince and cook until it browns, stirring to break up any clumps.
- Stir in the chilli powder and cumin, then add the tomatoes, stock, and tomato puree. Cover with a lid and simmer gently for 45 minutes, stirring often.
- Meanwhile, peel the skin off the outside of the chorizo and discard, then cut it into small cubes. Cook in a non-stick frying pan over a medium heat for 3-5 minutes until the fat starts to run out.
- Add the chorizo and fat in the pan to the mince, then add the sweet chilli sauce, pepper, and kidney beans. Simmer for another 10 minutes.
- Mix the cornflour with 2tbsp cold water, stir in and cook until simmering again.
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