Thursday, January 20, 2011

Recipe: Chili with Chorizo and Cilantro

If I could figure out a way to stick chorizo in every dinner dish, I would be one happy girl. I suppose then it's no surprise that it somehow often ends up in my chili. 

I haven't found a definitive list of ingredients for my chili yet, they seem to vary every time. But the best by far is when there is some chunks of chorizo sticking up. Without further ado...

Chili with Chorizo and Cilantro
Serves 6 - 8
Eat with milk (if it's too spicy)

5 oz (150 g) chorizo sausage
1 lb (500g) ground beef/pork
1 onion in thin wedges
2 garlic cloves, minced
1 1/2 Tb cumin
1 1/2 Tb chili powder
1 1/2 tsp coriander
1 1/2 tsp smoked paprika
1/2 tsp crushed red chili flakes
1/2 tsp cinnamon
1 can red/black beans
2 cans stewed whole tomatoes
1 green bell pepper
1/2 cup cilantro - divided
1 cup beef broth (or dark beer) - divided
2 Tb 'Salsa de Chile Chipotle' sauce *
1 Tb chopped jalapeno pieces (from a jar) *
1 tsp salt

* Can substitute a little can of chopped green chiles in chipotle or adobo sauce

To serve:
cheddar cheese, grated
sour cream
dark bread rolls

Halve the chorizo the long way and slice into half-inch pieces. In a big pot, cook the pieces so they release a bit of oil, then throw in the meat and onion and brown on med-high heat. Add the garlic, all spices, and mix well into the meat mix. Add beans, tomatoes, chopped bell pepper, 1/4 cup cilantro, 1/2 cup broth or beer, chipotle sauce and jalapenos. Bring to boil, salt and pepper, cover, reduce to a simmer and cook 1 1/2 hours, adding the rest of the broth/beer when too thick. Serve with the rest of the cilantro. If it's got a bit too much heat for you, the cheese and sour cream will bring it down a few notches. Drinking a glass of milk will do wonders as well.

How do you make your chili? Do you stick with one tried-n-true recipe, or mix it up every time?

Dobrou Chut'/ Enjoy!
-- Jo

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