MEXICAN CHORIZO BLACK BEAN CHILI
A spicy take on chili with Mexican chorizo. Top with Cheddar cheese and sour cream. I also like to make up some cornbread to serve with this.
Provided by Jenn Seda
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 3h35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium-high heat. Add onion and garlic and saute until translucent, about 5 minutes.
- Meanwhile, saute chorizo in a large skillet over medium-high heat until browned on all sides, about 5 minutes. Transfer chorizo to the pot with the onions. Add black beans, diced tomatoes, corn, tomato paste, bell pepper, and chile powder; stir to combine and bring to a simmer.
- Transfer to a slow cooker and cook on Low for 6 hours or High for 3 hours.
Nutrition Facts : Calories 514.5 calories, Carbohydrate 53.9 g, Cholesterol 71.7 mg, Fat 23.7 g, Fiber 12.8 g, Protein 25.3 g, SaturatedFat 0.8 g, Sodium 1860.2 mg, Sugar 12.6 g
SPICY BLACK BEAN & CHORIZO CHILI
This was my first introduction to Chorizo sausage. When I make home-made chili, this is the recipe I use. Adapted from a recipe I got from some magazine years ago. Usually buy my chorizo, but have also made my own. I like that you don't have to be so exact when chopping the ingredients, since it's going to be pureed anyway.
Provided by Feej3940
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In large skillet, cook chorizo sausage over medium heat until cooked through (5-10 minutes). Remove from the pan.
- Add vegetable oil and cook peppers & onions until soft. (About 8-10 minutes).
- Add garlic, chipotle peppers & spices. Stir in rotel (undrained), broth & 1 can black beans (undrained).
- Increase heat to medium-high and bring to a boil.
- Reduce to simmer and cook 10 minutes.
- Puree in blender or food processor in batches until you have blended it all.
- Return to the skillet. Add the cooked chorizo, the drained can of black beans and the frozen corn.
- Cook over medium heat until reaches desired consistency. (About 5-10 minutes).
SMOKY CHORIZO CHILI
Provided by Trisha Yearwood
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 17
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.
SARASOTA'S BLACK BEAN CHORIZO CHILI
My absolute favorite. Every time I serve this I get requests for the recipe. It is spicy, but you can easily adjust the seasoning to your liking. The chorizo adds a nice warm spicy flavor and creamy beans are the perfect mix. It makes a big pot, and has quite a few ingredients, but it is well worth it and it really isn't very hard. Now, I like to simmer it a good hour before serving, so I like to make this when I have a little time, and it is one of those dishes that is even better the next day. Serve this like any chili ... with a side of corn bread and topped with your favorites; avocado, salsa, black olives, sour cream and cheese are my favorites.
Provided by SarasotaCook
Categories Beans
Time 1h15m
Yield 6-8 Bowls, 8 serving(s)
Number Of Ingredients 22
Steps:
- Chorizo and Vegetables -- In a large pot, add the olive oil and bring to medium high heat. Add the chorizo and saute until golden brown. Reduce the heat to medium and add in the celery, onion, garlic, red and green peppers, jalapenos, chipotles and cook 4-5 minutes until the vegetables begin to soften.
- Beans and Sauce -- Add the beans, tomatoes, chicken broth, chili powder, cumin, and oregano and mix well. Simmer of medium low to low heat for 1 our. After 30 minutes, check for seasoning (salt and pepper), and if you want a little more heat you could add a little chipotle sauce. But be careful - it is a subtle heat. Don't add too much.
- Finish -- After an hour, it's time to enjoy. Finish by squeezing in 1/2 of the lime, cilantro and adding the corn. Cook just another couple of minutes to heat up the corn.
- Serve -- I like the favorites. Served with diced avocado, salsa, cheese (pepper jack), black olives, sour cream and the lime wedges. Corn bread as always with chili - on the side or you can use some tortilla chips. Blue corn chips are great with this. ENJOY!
BLACK BEAN, CHORIZO & SWEET POTATO CHILI
Chili is one of my all-time favorite dishes. This recipe takes chili to the next level by changing up the flavors and adding a surprise--sweet potatoes. -Julie Merriman, Cold Brook, New York
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 16 servings (4 quarts).
Number Of Ingredients 16
Steps:
- In a large skillet, cook and stir the chorizo, onion, poblanos and jalapenos over medium heat for 8-10 minutes or until chorizo is cooked. Using a slotted spoon, transfer to a 6-qt. slow cooker. , Stir in tomato paste. Add the potatoes, tomatoes, beans, stock and spices; stir to combine. Cover and cook on low for 6-7 hours or until potatoes are tender. Stir in lime juice. If desired, top with chopped jalapenos, chopped red onion and crumbled queso fresco.
Nutrition Facts : Calories 263 calories, Fat 9g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 823mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 6g fiber), Protein 12g protein.
HOT AND SPICY CHORIZO CHILI
Try a top chili recipe from the Betty Crocker team chili cook off. Lemon-lime soda is the secret ingredient that makes this chili super.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h55m
Yield 10
Number Of Ingredients 20
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.
Nutrition Facts : Calories 690, Carbohydrate 42 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 13 g, Protein 33 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1900 mg, Sugar 9 g, TransFat 0 g
BLACK BEAN-CHORIZO STEW
This chili-like stew relies on spicy, fresh green chorizo for its bright, zesty flavor. It only takes half an hour to make your own green chorizo, but you can substitute any kind of fresh (uncured) store-bought sausage, as long as it's got a kick. Then add some chopped garlic, along with minced parsley and roasted poblano pepper for the green factor. Serve it over rice, or with corn or flour tortillas on the side. Here are several other dishes you can make with chorizo.
Provided by Melissa Clark
Categories dinner, lunch, soups and stews, main course
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat oil over medium heat in a large Dutch oven or heavy-bottom pot. Add onion and cook until softened, 5 to 10 minutes. Stir in chorizo and cilantro stems and cook 5 minutes over high heat, or until much of the liquid has evaporated.
- Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.
- Partly cover pot and simmer until tomatoes have fallen apart, about 1 hour to 1 hour 15 minutes. Season with salt. Serve topped with avocado, scallion, cilantro leaves and lime wedges.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 9 grams, Carbohydrate 42 grams, Fat 15 grams, Fiber 15 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 731 milligrams, Sugar 4 grams, TransFat 0 grams
SPICY BLACK BEANS WITH CHORIZO AND CHIPOTLE CREAM
Provided by Diane Rossen Worthington
Categories Milk/Cream Bean Side Cinco de Mayo Dinner Sausage Party Potluck Simmer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- For beans:
- Place beans in large saucepan. Add enough water to cover by 2 inches. Let beans soak overnight.
- Drain beans. Return to saucepan. Add onion halves, bay leaf, and oregano. Add enough cold water to cover by 2 inches. Bring to boil, reduce heat to low, and simmer uncovered until beans are very tender, stirring occasionally, 1 1/2 to 2 hours (depending on age of beans). Drain beans, reserving cooking liquid. Discard onion halves and bay leaf.
- Heat oil in heavy large deep nonstick skillet over medium heat. Add chorizo and cook until brown, breaking up with back of spoon, 4 to 5 minutes. Using slotted spoon, transfer chorizo to small bowl. Add chopped onion to drippings in skillet. Cook until soft and golden brown, stirring often, about 10 minutes. Add 2 tablespoons cilantro, garlic, jalapeño, and cumin; stir 1 minute. Add beans, 3/4 cup reserved cooking liquid, and chorizo to onion mixture. Stir to distribute evenly. Simmer over medium-low heat until heated through and flavors are blended, 3 to 4 minutes. Season to taste with salt and pepper.DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool, then cover and keep chilled. Rewarm over medium heat before serving.
- For chipotle cream:
- Whisk all ingredients in small bowl to blend. Season to taste with salt. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewhisk before serving.
- Transfer beans to large bowl. Garnish with chipotle cream and chopped cilantro.
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- Heat a large skillet over medium-high heat. Add the ground beef and chorizo. Break it apart as it cooks. Cook for 6-7 minutes, stirring occasionally.
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