Chorizo & Black Bean Chili
Growing up I used to eat a brand of chili called Dennisons. Fortunately they don't carry it here on the east coast otherwise I would be eating it every day and that wouldn't be good at all. I learned to cook chili from scratch a few years ago and the nicest thing about chili is how versatile it is. This version is meaty, spicy and full of flavor. The cotija cheese cools it a bit while adding a bit of saltiness...yum.
Makes 4-5 servings
3 chorizo sausage links (casings removed and chopped)
1 can of black beans (14.5 ounces)
1 can of pink beans (14.5 ounces)
1 can of fire roasted tomatoes (14.5 ounces)
1 small jalapeno (chopped including the seeds)
2 cloves of garlic (minced)
1/2 of an onion (finely chopped)
1/2 of red bell pepper (finely chopped)
2 cups of chicken stock
1 teaspoon of chili powder
1 teaspoon of oregano
1 & 1/2 teaspoons of cumin
Salt to taste
Additions
Cotija Mexican cheese. (You can also use pepper jack cheese).
Cilantro leaves (stems removed)
Makes 4-5 servings
3 chorizo sausage links (casings removed and chopped)
1 can of black beans (14.5 ounces)
1 can of pink beans (14.5 ounces)
1 can of fire roasted tomatoes (14.5 ounces)
1 small jalapeno (chopped including the seeds)
2 cloves of garlic (minced)
1/2 of an onion (finely chopped)
1/2 of red bell pepper (finely chopped)
2 cups of chicken stock
1 teaspoon of chili powder
1 teaspoon of oregano
1 & 1/2 teaspoons of cumin
Salt to taste
Additions
Cotija Mexican cheese. (You can also use pepper jack cheese).
Cilantro leaves (stems removed)
Chop the onions, garlic & jalapeno. For less heat you can use half of the jalapeno or you can remove the seeds. Chop the chorizo and the bell pepper. And have the chicken stock ready as well.
On medium heat sauté the onions, garlic and jalapeno in a few drizzles of olive oil for a minute. Then add in the chorizo and cook it until it starts to brown for about 5 minutes.
Add in the red bell pepper and the fire roasted tomatoes. Drain some of the liquid from the cans of beans and add them into the pot and stir to combine. Now add in the chicken stock and bring the chili up to a boil.
Now we can season the chili. Add in the cumin and the chili powder. Take the oregano and crush it in your palm. This will release more flavor from the oregano. Add it into the chili and stir. You will want to add in some salt to taste as well. Turn the heat down to low and let the chili simmer for about 45 minutes.
Sprinkle some cotija cheese on top and add a few leaves of fresh cilantro...absolutely delicious...