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Chorizo Chili Recipe (Fire Chili)


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Chorizo Chili

Chorizo Chili

Ahhh, autumn has finally arrived and brought with it such great things as football, bonfires, and one of my favorite fall foods, chili. There is just something about a cool, rainy autumn weekend day that I look forward to. I think it is because it allows me to stay in comfy clothes all day and not move from the couch while I enjoy 10 glorious hours of football. In all honesty, what food better goes along with a day like that than a big pot of chili that has been simmering on the stove for several hours, saturating the house with its fragrant aroma? The great thing about chili is that there are so many different ways to make it. So with that being said, I thought it would be a great idea to do a chili series for you all.

This first recipe that I am sharing is probably my favorite chili recipe that I use. I think it has an outstanding flavor and it uses some ingredients that make it unique, in my opinion. This will serve 4-6 people.

Chorizo Chili (Fire Chili):

  • 2 lbs ground chorizo (side note: I suggest finding your chorizo at a local international or Hispanic grocer. I have tried it from a national grocer and while it was okay, it didn’t have the same flavor profile)
  • 2 jalapeno peppers, chopped (if you’re feeling extra spicy, feel free to use Serrano or habanero peppers)
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1  15 oz can of black beans
  • 2 cups fresh, canned, or frozen corn
  • 1 15 oz can of tomato sauce
  • 2 15 oz cans of stewed tomatoes
  • 3 Tbs Sriracha or other Asian hot sauce
  • 2 tbs ground oregano
  • 1.5 tbs ground cumin
  • 1 tbs red pepper flakes
  • 2 Tbs Gebhardts Chili Powder
  • 1 tbs ground cayenne pepper
  • salt to taste

 

Start off by browning the chorizo in your favorite soup pot.  Once it is browned, drain the excess grease.  Add the onion, garlic, and peppers. Cook until the veggies begin to soften and the onions are translucent. Now, go ahead and combine the rest of the ingredients and simmer for 3 to 4 hours. I recommend tasting the chili at regular intervals so you can make adjustments as you go. I will sometimes add just a couple dashes of cinnamon as well, but feel free to experiment with any other spices that you think would suite your tastes.

Serve with shredded cojack or hot pepper cheese, sour cream, cilantro, and any other fixin’s that tickle your fancy.


About

Since Sarah & Coley first met, they have enjoyed sharing their love of food--cooking, baking, and culinary exploration. Random fact: when vacationing, they won't eat at any national chain restaurants. For their day jobs, Coley is a Financial Advisor with Investment Centers of America and Sarah is Adjunct Faculty at two local universities and CEO/Social Media Strategist at SociallySeasoned, LLC.
Sarah & Coley Arnold's website: http://www.sociallyseasoned.com | View all posts by

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