Chili With Corn Chorizo Recipes

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CHORIZO CHILI



Chorizo Chili image

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

2 cans (15 ounces each) black beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 jar (16 ounces) chunky salsa
1 can (15 ounces) whole kernel corn, drained
1 package (12 ounces) fully cooked Spanish chorizo links, chopped
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 cup reduced-sodium chicken broth
2 tablespoons ground cumin
1 to 2 teaspoons hot pepper sauce
1 medium ripe avocado, peeled and cubed
6 tablespoons sour cream
1/4 cup fresh cilantro leaves

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.

CHUNKY CHICKEN AND CHORIZO CHILI



Chunky Chicken and Chorizo Chili image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 17

1 tablespoon extra-virgin olive oil, 1 turn of the pan
3/4 pound chorizo, chopped
2 pounds ground chicken
3 tablespoons chili powder, 3 palm fulls
1 tablespoon ground cumin, a palm full
1 onion, chopped
3 cloves garlic, finely chopped
1 red bell pepper, chopped
1 (15-ounce) can red beans, drained
1 bottle beer
1 (28-ounce) can diced fire roasted tomatoes
Salt
6 cups chicken stock
2 cups quick cooking polenta
2 tablespoons butter
2 scallions, finely chopped
2 tablespoons freshly chopped thyme leaves

Steps:

  • Heat a big, deep skillet over medium high heat with 1 tablespoon extra virgin olive oil. Add chorizo and render its fat, 2 minutes. Push the chorizo off to the sides of the pot and add chicken meat. Brown and crumble the chicken, 5 to 6 minutes. Season the chicken with chili powder and cumin while it cooks. Combine the onions, garlic, peppers and beans to meats and cook another 5 to 6 minutes. Stir the beer into the chili and reduce the liquid a minute then add the tomatoes and heat through. Season the chili with salt, to taste, and reduce heat to low.
  • Bring 6 cups stock to a boil in a medium pot, stir in polenta and keep stirring until the polenta masses and thickens to a porridge, 2 to 3 minutes. Stir in butter, scallions and thyme and season with salt, to taste.
  • Fill bowls half way with polenta and make a well in the center. Fill up bowls with chili and serve.

CHILI WITH CORN & CHORIZO



Chili with Corn & Chorizo image

This chili is thick with corn, chorizo and other good things-and it's ready to serve in just 30 minutes.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 8 servings, 1 cup each

Number Of Ingredients 9

1 lb. ground beef
1/2 lb. Mexican chorizo
1 onion, chopped
2 cans (14-1/2 oz. each) chili-ready tomatoes, undrained
1 can (15.5 oz.) black beans, rinsed
1 can (11 oz.) corn, drained
1/2 cup KRAFT Original Barbecue Sauce
1/2 cup water
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese

Steps:

  • Brown meat with onions in large saucepan on medium-high heat; drain.
  • Add all remaining ingredients except cheese; stir. Bring to boil; cover. Simmer on medium-low heat 15 min., stirring occasionally.
  • Serve topped with cheese.

Nutrition Facts : Calories 410, Fat 22 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 75 mg, Sodium 1170 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 25 g

SMOKY CHORIZO CHILI



Smoky Chorizo Chili image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 17

1 tablespoon extra-virgin olive oil
1 pound fresh chorizo, removed from casings
Kosher salt and freshly ground black pepper
1 medium red onion, chopped, plus more for topping
1 small orange bell pepper, chopped
1 small red bell pepper, chopped
3 cloves garlic, chopped
1 jalapeno, seeded if desired, chopped
1 tablespoon ancho chile powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
Two 14.5-ounce cans fire roasted diced tomatoes
2 cups low-sodium beef broth
Two 15.5-ounce cans black beans, rinsed and drained
1/2 small butternut squash, peeled and diced (about 2 cups)
Parsley leaves, pickled jalapeno rings, grated Cheddar and sour cream, for topping

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.

CHILI VERDE ESQUITES (MEXICAN CORN SALAD)



Chili Verde Esquites (Mexican Corn Salad) image

Chili verde sausages add a wallop of flavor in my version of esquites, a kicked-up Mexican corn salad. We leave half the kernels raw for crunch, and quickly pickle shallots and chilis in lime juice for brightness. Half the Cotija cheese gets added for creaminess while the mixture is hot, and the other half is added as a topping once it's cooled down slightly. -Cara Nicoletti, Seemore Meats & Veggies

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 9

5 tablespoons lime juice
3 tablespoons olive oil
6 medium ears sweet corn, husked
2 shallots, sliced into rings
1 serrano pepper, sliced into rings, optional
1 package (12 ounces) Seemore Fully Cooked Chicken Chili Verde Sausages
1 tablespoon canola oil
1/2 cup Cotija cheese, crumbled and divided
1 cup roughly chopped fresh cilantro leaves, divided

Steps:

  • In a large serving bowl, whisk together lime juice and olive oil. Cut kernels off corn cobs. Add half to the serving bowl; stir in shallots and serrano, if desired. Set aside., Crumble sausages into small pieces. In a large cast iron or stainless steel skillet over medium-high heat, cook and stir sausage in canola oil until golden brown, about 5 minutes. With a slotted spoon, transfer sausage to paper towel. , In same pan, add remaining corn to drippings; cook over high heat, not stirring, until lightly charred on 1 side, 2-3 minutes. Transfer corn to shallot mixture; add sausage and 1/4 cup Cotija cheese. Toss to combine; let stand until cooled to room temperature, 15-20 minutes. Stir in 1/2 cup cilantro. Top with remaining 1/2 cup cilantro and 1/4 cup Cotija cheese.

Nutrition Facts : Calories 229 calories, Fat 14g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 364mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

CHORIZO CHILI



Chorizo Chili image

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

2 teaspoons olive oil, or as needed
¼ cup chopped onion
2 cloves garlic, minced
1 pound ground beef
12 ounces chorizo sausage
1 (14 ounce) can diced tomatoes
1 (14 ounce) can prepared chili
1 (14 ounce) can butter beans
¾ cup tomato sauce
1 tablespoon chili powder
1 tablespoon salt-free seasoning blend (such as Mrs. Dash® Chipotle seasoning)
salt and ground black pepper to taste

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

CHILI WITH CHORIZO AND CHOCOLATE



Chili with Chorizo and Chocolate image

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

1 pound hickory-smoked bacon, chopped
2 pounds chorizo sausage, chopped
3 pounds ground sirloin
2 (29 ounce) cans tomato sauce
2 (28 ounce) cans peeled and diced tomatoes
2 medium onions, diced
1 tablespoon Italian seasoning
½ cup chili powder
2 tablespoons ground cumin
1 ½ tablespoons brown sugar
1 tablespoon liquid smoke flavoring
3 teaspoons garlic juice
2 teaspoons ground cinnamon
4 jalapeno peppers, seeded and chopped
4 (15.25 ounce) cans kidney beans, undrained
2 (15.25 ounce) cans black beans, undrained
3 ounces unsweetened chocolate, chopped

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

CHILLI CON CARNE WITH CHORIZO



Chilli Con Carne With Chorizo image

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

1 onion
2 tablespoons oil
1 garlic clove
700 g beef mince
3 teaspoons chili
1 teaspoon cumin
400 g tomatoes
1 stock, cube
3 tablespoons tomato puree
110 g chorizo sausage
2 tablespoons chili sauce
2 bell peppers
800 g kidney beans
1 teaspoon cornflour
bread

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.

CHILE AND CHORIZO CORNBREAD



Chile and Chorizo Cornbread image

Provided by Bruce Aidells

Categories     Bread     Side     Bake     Super Bowl     Lunch     Casserole/Gratin     Sausage     Cornmeal     Corn     Hot Pepper     Jalapeño     Sour Cream     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 servings

Number Of Ingredients 10

1/2 pound Chorizo, removed from casing
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup sour cream or yogurt
1 (8-ounce) can creamed corn
4 fresh Anaheim chiles, fire-roasted, peeled, and chopped
1 fresh jalapeno chile, seeded and finely chopped or 1 (4-ounce) can green chiles chopped
2 cups grated sharp Cheddar cheese

Steps:

  • Preheat the oven to 350°.
  • Crumble and fry the Chorizo in a heavy skillet over medium-high heat for 5 minutes to render some of the fat. Put the sausage meat and 3 tablespoons of the fat in a large bowl. Add the cornmeal, baking powder, salt, eggs, sour cream, corn, chiles, and 1 1/4 cps of the cheese. Mix all ingredients thoroughly.
  • Generously butter a 1 1/2 quart casserole, 9 by 9-inch baking dish, or 10-inch heavy skillet. Spoon in the cornbread batter. Sprinkle the top with the remaining 3/4 cup cheese. Bake for 45 to 55 minutes, until the cornbread turns golden and smells wonderful. Serve hot.

BEEF AND CHORIZO CHILI



Beef and Chorizo Chili image

Make and share this Beef and Chorizo Chili recipe from Food.com.

Provided by Chef Shadows

Categories     Black Beans

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

3/4 lb ground chuck
1/2 lb chorizo sausage
1 medium onion, diced
2 teaspoons garlic, minced
2 cups black beans, cooked
1 cup tomatoes, diced
2 teaspoons cumin
2 1/2 cups tomato juice
salt and pepper

Steps:

  • Cook beans a day in advance.
  • Brown the beef and chorizo in a heavy pot. Drain off any excess fat.
  • Add the onion and garlic and cook until just soft.
  • Add the remaining ingredients.
  • Bring to a boil.
  • Reduce the heat and simmer for 45 minutes. Serve warm.

Nutrition Facts : Calories 281.6, Fat 15.1, SaturatedFat 5.5, Cholesterol 33.3, Sodium 743.3, Carbohydrate 22.1, Fiber 6.2, Sugar 5.2, Protein 15.6

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1. Brown meat with onions in large saucepan on medium-high heat; drain. 2. Add all remaining ingredients except cheese; stir. Bring to boil; cover. Simmer on medium-low heat 15 min., stirring occasionally. 3. Serve topped with cheese.
From foodnewsnews.com


CORN AND CHILI STRATA WITH MEXICAN CHORIZO | WILLIAMS …
2014-03-22 Transfer to a cutting board and let cool until easy to handle. Peel off the blackened skin. Discard the stem, seeds and ribs, then chop the chilies. Transfer to a bowl and add the corn. Meanwhile, in a large fry pan over medium heat, warm the 1 Tbs. olive oil. Add the chorizo and cook, breaking it up with the side of a wooden spoon, until it ...
From williams-sonoma.com


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