Chorizo Cocoa Chili Recipes

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.

Steps:

• Turn a slow cooker on High and add butter to melt.
• Heat a medium pan over medium heat. Add chorizo and cook until fats begin to render, about 3 minutes. Add onion; cook and stir until browned, 5 to 7 minutes more. Add to the slow cooker. Stir in bell peppers, chile peppers, tomato sauce, black beans, baked beans, tomatoes, and corn. Add hot sauce, chili powder, and paprika.
• Heat oil in the same pan over medium-high heat. Saute garlic in the pan until browned, about 1 minute. Add turkey; saute until browned and crumbly, 5 to 7 minutes. Drain the liquid from the pan and add to the slow cooker. Turn the slow cooker to Low and cook, stirring once every hour, until reduced, about 6 hours. Serve with a spoonful of sour cream and shredded Cheddar on top of each bowl.

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.

Steps:

• 1. Bring quart of water to a boil in a very large pot. Add celery. Add onions and peppers. Add tomatoes (not the tomato paste). Cook for 10 minutes before adding remaining ingredients. Turn down the heat and simmer.
• 2. While soup is simmering, make your meatballs. Mix all ingredients together. Add about a tablespoon of olive oil to a large skillet. Pinch off about a teaspoon (or bigger if you like) of the meat mixture and put it in the skillet. Cook on Medium - Medium High heat. The "meatballs" aren't going to be round like the usual meatball, they will even flatten out a bit after you start cooking them. Be sure not to cook too fast, as they will burn, turn heat down as needed. The meatballs caramelize a bit.
• 3. Sometimes I add the beans and corn and sometimes I don't. It is good either way. When you add the beans and corn, you get a richer chili (my favorite). My daughter prefers it without beans sometimes. Adding these ingredient bump up the volume of the soup too... more servings!
• 4. Optional: Put tortilla or nacho chips in the bottom of each bowl and ladle the soup on top.

Steps:

• Heat the olive oil in a large Dutch oven over medium heat. Crumble in the chorizo. Sprinkle with salt and pepper. Cook, breaking up the chorizo with a wooden spoon, until browned, about 3 minutes. Add the red onion and bell peppers and cook until they begin to soften, 3 to 4 minutes. Add the garlic, jalapeno, ancho powder, cumin, smoked paprika and oregano. Cook and stir to coat the meat and vegetables in the spices, about 1 minute.
• Add the tomatoes, beef broth and 2 cups water. Bring to a simmer over medium-low heat, then stir in the black beans and butternut squash. Simmer, uncovered, until the chili is thick and flavorful and the veggies are tender, 30 to 45 minutes.
• Serve the chili with bowls of the toppings on the side for passing at the table.

Steps:

• In a crock pot (slow cooker), mix the beans (with their liquid), salsa, chicken broth, corn, cumin and Rotel tomatoes.
• Then take the casing off the sausages and break into bite-sized pieces and put into the crock pot.
• Cook on low for 5 hours.
• Let cool for about 20 minutes, then add salt and Tabasco sauce to taste.
• Serve in bowls with avocado, a dollop of sour cream and cilantro to garnish on top.