MEXICAN CHORIZO
A mildly hot, and very delicious, Mexican sausage. Excellent for breakfast, lunch, or dinner. Can be made into patties and cooked in a skillet, or stuffed into natural hog or collagen casings and grilled at your next family gathering.
Provided by James
Categories World Cuisine Recipes Latin American Mexican
Time 8h40m
Yield 8
Number Of Ingredients 13
Steps:
- Place the pork, Aleppo pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into a bowl, and lightly toss the pork with the seasonings until thoroughly blended. Cover the bowl, and refrigerate the meat, your meat grinder's head assembly, and grinder hopper for 1 hour.
- Fill a large mixing bowl with ice cubes, and place a smaller metal bowl in the ice cubes to catch the ground meat. Assemble the chilled meat grinder, and grind the pork and seasonings using a coarse cutting plate. Return ground meat to refrigerator for 30 minutes. Lightly stir the ground pork with the vinegar and water until thoroughly mixed, form into patties, and refrigerate overnight, covered, to let flavors develop.
- Heat vegetable oil in a heavy skillet over medium-low heat, and pan-fry the patties until browned and no longer pink in the middle, 5 to 8 minutes per side.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 2.6 g, Cholesterol 45 mg, Fat 9.7 g, Fiber 1.2 g, Protein 14.2 g, SaturatedFat 3.3 g, Sodium 628.5 mg, Sugar 0.3 g
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.
MEXICAN CHORIZO AND TURKEY CHILI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a Dutch oven over medium-high heat. Brown the chorizo, crumbling the meat as it cooks. Add the garlic, onions and peppers and cook until softened, 5 minutes. Stir in the coriander, cumin and tomatoes, followed by the turkey, stock, chipotles, cornmeal and honey. Simmer over low heat to thicken, 45 minutes. Top with the chips, and serve with a lime wedge alongside. Cook's Note: Cool and store for a make-ahead meal, reheating over medium heat.
CHORIZO CHILI
I modified a bean soup recipe and came up with this wonderful chili. I make it mild for my family but add Tabasco sauce to spice up my bowl. -Jenne Delkus, Des Peres, Missouri
Provided by Taste of Home
Categories Lunch
Time 5h20m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- Combine first 9 ingredients in a 4- or 5-qt. slow cooker. Cook, covered, on low 5-6 hours or until flavors are blended. Serve with avocado, sour cream and cilantro.
Nutrition Facts : Calories 366 calories, Fat 17g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 1262mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 10g fiber), Protein 18g protein.
MEXICAN CHORIZO BLACK BEAN CHILI
A spicy take on chili with Mexican chorizo. Top with Cheddar cheese and sour cream. I also like to make up some cornbread to serve with this.
Provided by Jenn Seda
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 3h35m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 514.5 calories, Carbohydrate 53.9 g, Cholesterol 71.7 mg, Fat 23.7 g, Fiber 12.8 g, Protein 25.3 g, SaturatedFat 0.8 g, Sodium 1860.2 mg, Sugar 12.6 g
MEXICAN CHORIZO
Double or triple the amounts and freeze to use in recipes, adjust the chili flakes to suit heat level, my family likes extreme heat so I use 1 tablespoon, I have made this in the past using pork shoulder and also pork butt --- plan ahead the mixture needs to chill for at least 8 hours or up to 24 hours to blend the flavors together.
Provided by Kittencalrecipezazz
Categories Mexican
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 12
Steps:
- Combine pork and all remaining ingredients in a food processor; pulse until coarsly blended.
- Place the mixture in a ziploc plastic bag; seal and marinate in the refrigerator for 8 hours or overnight.
- The next morning/day, place the mixture in a skillet over med-high heat until hot; add in the pork mixture; cook 5 minutes, or until done, stirring to crumble.
EASY SLOW COOKER MEXICAN CHORIZO CHILI
I modified a bean soup recipe and came up with this wonderful chili. I make it mild, as that's how my family likes it, then I just add Tabasco sauce to mine. A fun alternative to traditional chili!
Provided by januarybride
Categories Low Cholesterol
Time 5h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a crock pot (slow cooker), mix the beans (with their liquid), salsa, chicken broth, corn, cumin and Rotel tomatoes.
- Then take the casing off the sausages and break into bite-sized pieces and put into the crock pot.
- Cook on low for 5 hours.
- Let cool for about 20 minutes, then add salt and Tabasco sauce to taste.
- Serve in bowls with avocado, a dollop of sour cream and cilantro to garnish on top.
Nutrition Facts : Calories 524.4, Fat 21.5, SaturatedFat 6.5, Cholesterol 35.9, Sodium 1160.9, Carbohydrate 64.4, Fiber 17.9, Sugar 6.2, Protein 25.6
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