CHUNKY CHICKEN AND CHORIZO CHILI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat a big, deep skillet over medium high heat with 1 tablespoon extra virgin olive oil. Add chorizo and render its fat, 2 minutes. Push the chorizo off to the sides of the pot and add chicken meat. Brown and crumble the chicken, 5 to 6 minutes. Season the chicken with chili powder and cumin while it cooks. Combine the onions, garlic, peppers and beans to meats and cook another 5 to 6 minutes. Stir the beer into the chili and reduce the liquid a minute then add the tomatoes and heat through. Season the chili with salt, to taste, and reduce heat to low.
- Bring 6 cups stock to a boil in a medium pot, stir in polenta and keep stirring until the polenta masses and thickens to a porridge, 2 to 3 minutes. Stir in butter, scallions and thyme and season with salt, to taste.
- Fill bowls half way with polenta and make a well in the center. Fill up bowls with chili and serve.
CHORIZO CHILI
When I first got married my husband didn't like the chili I made (my mom's recipe), so I have changed it until I found what he likes. Now he LOVES it. About and two hours before it's done, I add cheese hot dogs to the crock pot--it does change the taste slightly, but he loves to eat chili hot dogs on butter poppy seed rolls. But if you don't like hot dogs, don't add them. I also use 1 can each of light red and dark red kidney beans for color, but you can use two cans of the same if you want. ENJOY!
Provided by jamiej
Categories One Dish Meal
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- cook chorizo breaking it up. drain. add all to crockpot cook at least 6 hours, stirring every so often.
- optional: two hours until done add hotdogs( your choice) serve with favorite rolls.
Nutrition Facts : Calories 574.6, Fat 30, SaturatedFat 11.1, Cholesterol 66.5, Sodium 1502, Carbohydrate 45.2, Fiber 11.4, Sugar 5.3, Protein 32.2
CHICKEN AND CHORIZO CHILI
Easy and delicious chili recipe.
Provided by nschrader
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h5m
Yield 8
Number Of Ingredients 15
Steps:
- Heat olive oil in a Dutch oven or a large pot over medium-high heat; cook and stir chorizo in hot oil until heated through, about 2 minutes. Remove chorizo using a slotted spoon to a bowl. Add chicken; cook and stir until chicken is browned and crumbly, 5 to 6 minutes. Season with chili powder and cumin.
- Stir chorizo, onion, garlic, red bell pepper, black beans, and white beans into chicken; cook and stir until onion begin to soften, 5 to 6 minutes. Pour beer into chili; bring to a simmer. Add tomatoes, chicken stock, and tomato paste; simmer until heated through, about 5 minutes. Season with salt. Reduce heat to low and simmer until flavors blend, about 30 minutes.
Nutrition Facts : Calories 556.8 calories, Carbohydrate 38 g, Cholesterol 106.9 mg, Fat 23.2 g, Fiber 9.9 g, Protein 45.9 g, SaturatedFat 7.7 g, Sodium 1525.4 mg, Sugar 6.8 g
EASY SLOW COOKER MEXICAN CHORIZO CHILI
Easy Slow Cooker Mexican Chorizo Chili is a hearty spicy chicken chorizo chili packed with flavor and the perfect comfort food made easy in the slow cooker.
Provided by Heather - A Wicked Whisk
Categories Main Course
Time 7h10m
Number Of Ingredients 22
Steps:
- To make this Easy Slow Cooker Mexican Chorizo Chili, start by removing your chorizo from it's link casings and browning the meat over medium high heat in a large sauce pan. Be sure to break up the meat as you cook it so that it cooks through. The reason you are cooking the meat first is that it can be extremely greasy so you want to remove as much of that as you can before adding it to the slow cooker. Once your chorizo has cooked, remove the meat from the pan with a slotted spoon and add to your slow cooker.
- Add your peppers, jalapenos, garlic cloves and onion to a small food processor and pulse until your items are lightly chopped. Add this to the slow cooker followed by the tomato paste, tomatoes, beans, chilies, broth, corn and spices. Give it a quick stir and then add your chicken breasts on top, cover with the lid and cook on High for one hour.
- Once the hour has passed, reduce the heat to Low for the next 5 - 6 hours. When the time is up, lightly shred your chicken and serve your Easy Slow Cooker Mexican Chorizo Chili over rice or cheesy polenta. Garnish with more diced pepper, cheese, sour cream, cilantro and maybe even a squeeze of lime.
Nutrition Facts : ServingSize 6 g, Calories 675.9 kcal, Carbohydrate 53.5 g, Protein 44.1 g, Fat 32.7 g, SaturatedFat 11.9 g, Cholesterol 99 mg, Sodium 2662.2 mg, Fiber 16.6 g, Sugar 12.6 g, UnsaturatedFat 19 g
CHUNKY CHICKEN AND CHORIZO CHILI
Chili is my favorite comfort food and, in my family, we always serve it with "Recipe #199381". I saw this recipe on 30 Minute Meals this morning and although it is a basic chili recipe, it includes an interesting addition...serving the chili with herbed polenta. I haven't made this yet so I welcome your reviews and comments. :)
Provided by rickoholic83
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat a large, deep skillet over medium-high heat with 1 T olive oil.
- Add chorizo and render its fat, 2 minutes.
- Push the chorizo off to the sides of the skillet and add ground chicken. Brown and crumble the chicken, cooking 5-6 minutes. Season the chicken with chili powder and cumin while it cooks.
- Combine the onion, garlic, peppers and beans to meats and cook another 5-6 minutes.
- Stir the beer into the chili and reduce the liquid a minute then add the tomatoes and heat though. Season the chili with salt, to taste, and reduce heat to low.
- Bring 6 cups stock to a boil in a medium pot, stir in polenta and keep stirring until the polenta masses and thickens to a porridge, 2-3 minutes.
- Stir in butter, scallions and thyme and season with salt, to taste.
- Fill bowls halfway with polenta and make a well in the center. Fill up bowls with chili and serve.
Nutrition Facts : Calories 729.4, Fat 36.9, SaturatedFat 13.1, Cholesterol 173.2, Sodium 1728.2, Carbohydrate 36.9, Fiber 7.2, Sugar 12.1, Protein 58.4
CHORIZO CHICKEN WITH CHILLI WEDGES
Wrap chicken in chorizo for an instant Spanish hit. Looks impressive enough for a dinner party too
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/fan 200C/gas 7. Place the sweet potatoes on a baking tray, then toss with the oil, chilli flakes and seasoning. Roast for 10 mins, then remove and reduce the oven to 200C/fan 180C/gas 6.
- Lay half the chorizo slices over each chicken breast, overlapping so the chicken is covered, then tuck the edges underneath to secure. Lift onto the baking tray next to the wedges, scatter the wedges with thyme leaves, then roast for 20 mins more, turning the chicken and wedges halfway until golden.
Nutrition Facts : Calories 422 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.66 milligram of sodium
CHORIZO CHILI CON CARNE (FRIJOLES ENCHILADOS)
This hearty and economical bean stew is a perfect cold weather dish best served on game day. My chili con carne recipe has both ground beef and flavorful chorizo. It is also a very simple dish that comes together in just 30 minutes, making it perfect for busy weeknights.
Provided by Yvette Marquez
Categories Entrees
Time 35m
Number Of Ingredients 13
Steps:
- Drizzle olive oil in a large pot on medium heat and add the ground beef and brown for about 10 minutes. Drain off any excess grease.
- Add the chorizo by crumbling it into the cooked ground beef. Cover the pot and cook the chorizo thoroughly for another 8 to 10 minutes. Using a potato masher, combine the beef and chorizo together.
- Add BUSH'S Pinto Beans and broth and cook for 5 minutes. Add the red chile sauce, water, and oregano and cook until it starts to boil, stirring occasionally. Reduce heat to low and simmer, uncovered, for about 10 minutes. Add more broth from if mixture is too thick.
- Add salt to taste. Ladle into bowls and sprinkle with a handful of cheese or toppings of your choice.
Nutrition Facts : Calories 282 kcal, Carbohydrate 11 g, Protein 14 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 70 mg, Sodium 2953 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
30 BEST WAYS TO COOK WITH CHORIZO
Spice up your meals with these quick and easy chorizo recipes! From breakfast tacos to pasta to enchiladas, chorizo gives these dishes the perfect kick.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chorizo recipe in 30 minutes or less!
Nutrition Facts :
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.
More about "chicken chorizo chili food"
CHICKEN CHORIZO CHILI RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 (21)Estimated Reading Time 4 minsServings 8
- Heat 2 Tbsp. oil in a large heavy pot over high. Cook chorizo, stirring occasionally and breaking up with spoon, until lightly browned, about 4 minutes. Transfer to a plate.
- Reduce heat to medium-high and add remaining 1 Tbsp. oil to pot, then onion and garlic; season with salt and pepper. Cook, stirring often, until onion is soft, about 5 minutes. Add lager and bring to a boil, scraping up any browned bits on bottom of pot; cook until liquid is completely evaporated, about 5 minutes. Add chili powder, oregano, and cinnamon and cook, stirring, until fragrant, about 1 minute. Stir in bay leaves, diced tomatoes, broth, and tomato purée and bring to a boil. Reduce heat to medium-low and continue to cook, stirring occasionally, until liquid is reduced slightly and beginning to thicken, 30–35 minutes. Return chorizo to pot, cover, and cook 10 minutes. Add beans, cover, and cook 10 minutes longer.
- Do Ahead: Chili (without toppings) can be made 4 days ahead. Let cool; cover and chill. Reheat gently over low, adding a splash of stock or water to loosen if needed.
CHICKEN CHORIZO CHILI - SHORE LUNCH
From shorelunch.com
Servings 8-10Estimated Reading Time 40 secsCategory LunchTotal Time 15 mins
10 BEST MEXICAN CHORIZO CHILI RECIPES - YUMMLY
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CHORIZO CHICKEN CHILI - FAMILYSTYLE FOOD
From familystylefood.com
5/5 (1)Total Time 40 minsCategory Soup And StewCalories 369 per serving
- Heat the oil in a wide pot or Dutch oven. Add the onion, garlic, bell pepper and jalapeno and cook 3-5 minutes over medium heat, until the onion is softened.
- Stir in the ground spices, cayenne and 8 - 10 grinds of black pepper. Let the spices cook in the oil for about a minute to bloom their flavor.
- Add the chicken to the pot. Cook until the meat is no longer pink, stirring frequently to break the meat into pieces.
- Stir in the salt, tomato paste, chipotle, beans and water. Bring to a simmer. Drop the bay leaf into the pot and partially cover. Turn down the heat to a gentle bubble and cook 25 minutes, stirring occasionally. Turn off the heat and stir in the cilantro. Taste for seasoning and add more salt if needed.
SKILLET CHICKEN AND CHORIZO PAELLA - FOOD & WINE
From foodandwine.com
5/5 (4)Total Time 1 hrCategory Paella
- Stir together saffron and 1/4 cup of the broth in a small bowl. Let stand at room temperature at least 15 minutes or up to 1 hour.
- Meanwhile, heat oil in a 12-inch cast-iron skillet over medium-high. Add chorizo; cook, stirring occasionally, until lightly browned, about 2 minutes. Using a slotted spoon, transfer chorizo to a plate lined with paper towels; reserve drippings in skillet. Add chicken, pepper, and 1 teaspoon of the salt to skillet; cook over medium-high, stirring occasionally, until lightly browned but not fully cooked, about 7 minutes. Using slotted spoon, transfer chicken to plate with chorizo. Do not wipe skillet clean.
- Add onion and bell pepper to skillet; cook over medium-high, stirring occasionally, until tender, about 5 minutes. Stir in garlic and smoked paprika; cook, stirring constantly, until fragrant, about 1 minute. Stir in tomatoes and rice; cook, stirring constantly, until liquid is almost fully absorbed, about 2 minutes. Carefully stir in saffron mixture and remaining 3 cups broth and 1/2 teaspoon salt; bring to a simmer over medium-high.
- Return chorizo and chicken to skillet, stirring lightly to partially cover with rice; sprinkle mixture with peas (do not stir peas in). Cook, uncovered and undisturbed, over medium-low, rotating skillet occasionally to evenly distribute heat, until chicken and rice are tender and liquid is almost fully absorbed, about 20 minutes. Remove from heat; cover and let stand at room temperature until liquid is fully absorbed, about 5 minutes. Garnish with parsley and lemon wedges.
GREEN CHILE CHORIZO AND CHICKEN MEXICAN CASSEROLE | KYNDRA ...
From hungryfoodie.com
5/5 (2)Total Time 50 minsCategory Casserole RecipesCalories 355 per serving
- Drizzle with the olive oil and sprinkle the cumin, chili powder and oregano over top. Toss to evenly coat all the vegetables.
CHICKEN CHORIZO CHILI - AWARD WINNING CHORIZO CHILI RECIPE!
From mamagourmand.com
4.3/5 (42)Total Time 2 hrsCategory SoupCalories 499 per serving
- Mix the chili powder, cumin, unsweetened cocoa, and brown sugar together in a small bowl; set aside.
- Press SAUTE to heat pressure cooker. Add chorizo and cook for 5 minutes, or until cooked through. Remove to a bowl and set aside.
PUMPKIN CHICKEN AND CHORIZO CHILI - WHOLESOMELICIOUS
From wholesomelicious.com
5/5 (2)Estimated Reading Time 5 minsServings 8-10Total Time 1 hr
- Select the saute function on the Instant Pot. Once hot, coat the pot with oil. Add the onion and saute for 2-3 minutes. Now add in the chorizo and cook almost all the way through (about 4 minutes). Now toss in the jalapenos and bell peppers, cook another 2 minutes, then select cancel.
- On the stovetop, heat up a large pot to medium high heat, add oil, garlic, onion, and peppers. Saute vegetables until fragrant, about 5 minutes.
HOMEMADE MEXICAN CHICKEN CHORIZO - KINDA HEALTHY RECIPES
From masonfit.com
4.7/5 (30)Total Time 8 hrs 20 minsCategory Ground Chicken RecipesCalories 130 per serving
- Mix the dry ingredients together in a large bowl before adding the ground chicken and vinegar. Mix everything together well before covering and refrigerating for at least 8 hours (up to 2 days).
- When ready to cook, heat the olive oil in a large skillet over medium- high heat. Brown the chorizo before mincing with a spatula and fully cooking.
- Serve with eggs and queso fresco tacos or in your favorite recipe as a replacement for ground chorizo.
SUPER SIMPLE CHICKEN AND CHORIZO CHILI | GRITSANDPINECONES.COM
From gritsandpinecones.com
5/5 (2)Total Time 20 minsCategory Main DishCalories 357 per serving
- Remove the casing from the chorizo and crumble. In a large pan or dutch oven over medium heat, add the olive oil, chorizo, chopped onion and chopped bell pepper. Saute, stirring frequently for about 5 minutes or until the onion and bell pepper have softened and the chorizo has browned.
- Add the salsa verde, fire-roasted tomatoes, tomatoes and green chilies, chicken stock, and black beans and mix well. Once this mixture starts to simmer, turn the heat down to low and cook for about 10 minutes. Serve hot and garnish with sour cream, grated cheese, chopped avocado and tortilla chips. Optional, squeeze a little fresh lime juice on the chili right before you serve it. Enjoy!
MEXICAN CHORIZO CHILI | CHROIZO CHILI | CHILI RECIPES ...
From allyskitchen.com
Servings 8Estimated Reading Time 3 mins
- n a large heavy cast iron pot over medium heat, melt the coconut oil, add the onions and garlic and sauté about 5 minutes stirring several times. Increase the heat to medium high and add the chorizo and beef and brown crumbling with a wooden spoon.
- Add the salt, cumin, chili powder, smoked hot paprika and blend in. Add the beer, blend, reduce the heat to medium and let it cook about 5-7 minutes, stirring occasionally.
- Add the tomatoes, drained beans, juice and blend. Reduce heat to medium low and cook about 45-60 minutes. Reduce the heat to simmer/low until ready to serve. If the chili is too thick, add some water or chicken broth.
- When ready to serve, garnish with cilantro and a squeeze of lime juice. And, a dollop of sour cream is totally optional! But the creaminess it will offer might just make you smile wider!
CHUNKY CHICKEN AND CHORIZO CHILI RECIPE - RACHAEL RAY
From rachaelray.com
- Heat a big, deep skillet over medium-high heat with 1 tablespoon EVOO. Add chorizo and render its fat, 2 minutes. Push the chorizo off to the sides of the pot and add chicken meat. Brown and crumble the chicken, 5-6 minutes. Season the chicken with chili powder and cumin while it cooks. Combine the onions, garlic, peppers and beans to meats and cook another 5 to 6 minutes. Stir the beer into the chili and reduce the liquid a minute then add the tomatoes and heat through. Season the chili with salt, to taste, and reduce heat to low.
- Bring 6 cups stock to a boil in a medium pot, stir in polenta and keep stirring until the polenta masses and thickens to a porridge, 2 to 3 minutes. Stir in butter, scallions and thyme and season with salt, to taste.
- Fill bowls half way with polenta and make a well in the center. Fill up bowls with chili and serve.
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