Chorizo Chili

Printable Version (Recipe Only)

As this morning was cool and gray, and inspired me to make this in advance for tonight's dinner, I thought it as good a time as any to move this reader favorite recipe over to the new blog. :)

This recipe started out as a surprisingly awesome Fridge Cleanout that really seems to have caught on with peeps. I think there's something universally appealing about the savory comfort of a good bowl of chili. Throw some chorizo in there, and it becomes all the more irresistible.

Omit the beans (or don't), and it makes a great topping for burgers, hot dogs, nachos, baked potatoes, and chili cheese fries.

Chorizo Chili
Serves 4 to 6
Time: About 90 minutes
Printable Version

- 1.5 Tablespoons oil
- 2 medium yellow onions, peeled and chopped into a 1/4-inch dice
- 1 large red bell pepper, cored and chopped into a 1/4-inch dice
- 4 jalapeños, minced (how to choose jalapeños)
- 10 cloves garlic, chopped
- 2 pounds 80/20 ground beef
- 10 to 12 ounces Mexican chorizo, pork or beef (the kind you have to cook, as opposed to the Spanish cold cut type)
- 15 ounce can of tomatoes
- 2 Tablespoons tomato paste
- 2 teaspoons cayenne (or more to taste)
- 2 teaspoons cumin (there's already quite a bit of cumin in the chorizo)
- 2 teaspoons chili powder
- 1 Tablespoon Tapatío or other generally Mex-flavored hot sauce with a notable acid element like Valencia, Cholula. Tabasco will work in a pinch.)
- 2 cups unsalted stock, chicken or beef
- 1 teaspoon kosher salt to start
- 1 or 2 15 ounce cans of beans of your choice, drained (depending on how much you like beans) I prefer garbanzos.

1) In a preheated medium pot (at least 4 quarts), sweat the onions, peppers and garlic in the oil until the onions are translucent. (Probably 4 or 5 minutes.)

2) Turn the heat up to medium high and dump in the ground beef, chorizo, canned tomatoes, tomato paste, spices, hot sauce and stock, using a spoon or spatula to break up the beef and chorizo, and give everything a few gentle stirs to distribute all the ingredients evenly.

3) When the chili comes to a gentle boil (say a bubble per second or so), turn the heat down to medium low and simmer, lid askew (with a 1/2-inch opening on one side), for 15 minutes, stirring occasionally.

4) Add the beans and kosher salt and stir them in to distribute evenly. Gently simmer again (gently meaning that there's barely detectible movement under the surface), lid askew, for another 40 minutes, stirring and scraping the bottom every 10 minutes or so.

Scraping the bottom is a good way to monitor if the heat is too high for slow cooking. If you can scrape fond off the bottom of the pot while doing a long simmer, your heat's too high, and you should adjust down accordingly.

5) After 40 minutes, check the seasoning of your chili, and if you want to add more salt or spices, add them now, stir thoroughly a few times, and let it simmer again, partially covered for another 10 to 15 minutes. If not, it's ready to eat. :)

I always like to serve chili with chopped fresh tomatoes, onions, chilies and cilantro on the side (or alternatively the Pico de Gallo Salad linked below) as well as some grated cheese and sour cream.

Enjoy. :)




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