Beef Black Bean And Chorizo Chili Food

BEEF AND CHORIZO CHILI

Steps:

• Place a large dutch oven over medium high heat and brown the ground beef and chorizo. *Can drain excess fat from pan after browning meats, if necessary.
• Add the onion, bell pepper, and garlic to the meat mixture and cook for about 5 minutes, or until veggies are just cooked through. Add all of the remaining ingredients, stir well, and bring to a boil.
• Reduce heat to a simmer and cook until chili has thicken and all flavors are combined, about 30-35 minutes.
• Serve with any of the optional accompaniments (and extra pico de gallo)

ELAINA NEWTON - THE RISING SPOON

Steps:

• Set a large Dutch oven or pot over medium heat. Add the cooking oil, let it warm a minute, then add the ground beef, ground chorizo, chili powder seasoning, sea salt, and black pepper.
• Cook the meat, stirring & breaking it into chunks with a wooden spoon or spatula until the meat is cooked through and the spices are evenly distributed (about 10 minutes).
• Add the onion, sweet bell pepper, and poblano peppers. Cook another 10 minutes to let the veggies start to soften, then add the garlic, chiles en adobo sauce, tomato sauce, diced fire-roasted tomatoes, chicken broth, and pinto beans.
• Stir well to incorporate all the ingredients, bring to a simmer, cover with a lid and reduce heat to medium-low or low. Cook for 30 minutes, then remove the lid and cook for another 30 minutes to let some of the liquid evaporate (optional - you can leave the lid on the whole time if you like it soupier).
• Ladle into bowls, garnish with your favorite toppings and serve immediately while hot. Leftovers freeze and reheat well (if there are any).

MEXICAN CHORIZO BLACK BEAN CHILI

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.

SMOKY CHORIZO CHILI

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

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!

SPICY BLACK BEAN & CHORIZO CHILI

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).

BLACK BEAN AND CHORIZO CHILI

Steps:

• Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.
• Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chiles, 1 3/4 cups onion, bell peppers, garlic, and chorizo; sauté 5 minutes or until tender.
• Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. Bring to a boil.
• Reduce heat, and simmer, covered, 30 minutes, stirring occasionally.
• Remove from heat; stir in chocolate, salt, and black pepper.
• Ladle 1 cup chili into each of 12 bowls. Top each serving with 1 tablespoon sour cream and 1 tablespoon onion. Serve with tortilla chips.

GROUND BEEF CHILI WITH BEANS

Steps:

• Pour tomatoes into a large stockpot over medium heat.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
• Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
• Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot.
• Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot.
• Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.

CHORIZO CHILI

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.

BEEF AND CHORIZO CHILI

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.