Smoky Chorizo Chili Recipes

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.

Steps:

• Preheat oven to 350 degrees F.
• Lay 2 sheets 24 inches long of heavy duty foil down in a cross pattern then lay the collard greens on the foil in the cross pattern. Douse the pork with olive oil to coat then add 2 tablespoons Spanish paprika and 1 tablespoon pimenton paprika, liquid smoke, and salt and pepper. Place pork in mound over collards then pull the leaves over the top of the pork and wrap the package securely. Place on a sheet pan and put into the oven. Bake for 2 1/2 hours. Remove from oven, open package to allow steam to escape and reserve.
• Heat more oil and butter in a medium ovenproof skillet over medium heat. Add garlic and cook 1 minute then add chorizo and onion. Cook until softened 7 to 10 minutes. Then add piquillo peppers, sweet paprika, remaining 1 tablespoon smoky paprika, saffron, and oregano, cook 1 minute. Then add green chiles, tomatoes and stock. Bring to a boil and simmer 5 minutes. Add thyme and beans and cook 5 more minutes. Add cooked pork with broth from foil pack, cook 5 more minutes. Turn off heat and add chopped parsley.

Steps:

• In food processor, place tomatoes and chiles. Cover; process, using quick on-and-off motions, until blended. Set aside.
• Heat 5-quart Dutch oven over medium-high heat. Add chorizo and onions; cook, stirring occasionally, until onions are softened. Add garlic, paprika, cumin, oregano, salt, red pepper and coriander; cook and stir 1 minute.
• Stir in tomato mixture, broth, carbonated beverage, wine, water, beans and chocolate. Heat to boiling; reduce heat. Simmer uncovered 1 hour.
• Stir in lime juice and cilantro. Serve with sour cream.