Smoky Chorizo Chili Food

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.

CHORIZO CHILI

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.

SPANISH INFLUENCED CHILI WITH COLLARD WRAPPED PORK, CHORIZO AND SWEET AND SMOKY PAPRIKAS

Steps:

• Preheat oven to 350 degrees F.
• Lay 2 sheets 24 inches long of heavy duty foil down in a cross pattern then lay the collard greens on the foil in the cross pattern. Douse the pork with olive oil to coat then add 2 tablespoons Spanish paprika and 1 tablespoon pimenton paprika, liquid smoke, and salt and pepper. Place pork in mound over collards then pull the leaves over the top of the pork and wrap the package securely. Place on a sheet pan and put into the oven. Bake for 2 1/2 hours. Remove from oven, open package to allow steam to escape and reserve.
• Heat more oil and butter in a medium ovenproof skillet over medium heat. Add garlic and cook 1 minute then add chorizo and onion. Cook until softened 7 to 10 minutes. Then add piquillo peppers, sweet paprika, remaining 1 tablespoon smoky paprika, saffron, and oregano, cook 1 minute. Then add green chiles, tomatoes and stock. Bring to a boil and simmer 5 minutes. Add thyme and beans and cook 5 more minutes. Add cooked pork with broth from foil pack, cook 5 more minutes. Turn off heat and add chopped parsley.

CHILI WITH CHORIZO AND CHOCOLATE

Steps:

• Heat a large stockpot over medium-high heat. Brown bacon in the hot pot until slightly crisp, about 5 minutes. Drain and set bacon aside.
• Reduce heat to medium and add chorizo; cook and stir until slightly browned, about 5 minutes. Drain and set aside.
• Cook and stir ground sirloin in the same pot over medium-high heat until browned, crumbly, and no longer pink, 5 to 7 minutes. Drain the grease. Add the bacon and chorizo. Add tomato sauce, tomatoes, onions, and Italian seasoning. Stir in chili powder, cumin, brown sugar, liquid smoke, garlic juice, and cinnamon.
• Bring to a boil; reduce heat to a simmer and add jalapenos, kidney beans, black beans, and chocolate. Let simmer, stirring occasionally, until flavors are well blended, about 2 hours. Serve.

SMOKY CHICKEN AND CHORIZO MEXICAN ENCHILADA BAKED CASSEROLE

Steps:

• Pre-heat oven to 175C/350°F Grease an 8" square or an oval baking dish.
• Mix the cooked chicken and chopped chorizo sausage together, and then set aside.
• Empty the salsa into a large mixing bowl, add the water (if using), garlic powder, chipotle chilli powder, salt, and pepper to taste. Mix well. Adjust seasonings if necessary.
• Pour 1/4 of the salsa mixture over the base of the greased baking dish and then layer 1/4 of the flour tortilla strips over the top. Scatter some of the chopped olives and sweet corn over and then add some of the chopped chicken and chorizo. Top with more salsa and continue to layer in this pattern, until the last layer. For the last layer, spoon the sour cream over the top before finishing with the salsa mixture and then scatter the grated/shredded cheese over the top. (Can be frozen at this stage, cover and freeze for up to 2 months.).
• Cover the casserole with aluminium foil and bake for 35 minutes; take the foil off and finish baking for 5 to 10 minutes longer or until the topping is bubbling and the cheese is melted and golden.
• Serve immediately with sour cream, jalapeño peppers and chopped cilantro or parsley. I find that a green salad is the perfect accompaniment to this, but rice would also be good.
• To cook from the freezer: Thaw the casserole in the fridge for 24 hours before removing for 30 minutes, before baking as instructed before.

SMOKY CHORIZO, CHICKPEA, AND SPINACH SOUP

Steps:

• Heat oil in a Dutch oven over med-high heat until just smoking.
• Add chorizo and cook until browned, about 4 minutes.
• Transfer to paper towel-lined plate.
• Add onion to now-empty pot and cook until softened, about 3 minutes.
• Add garlic, thyme, and paprika and cook until fragrant, about 30 seconds.
• Add tomatoes, chickpeas, and broth and simmer until flavors have melded and tomatoes are very soft, about 10 minutes.
• Transfer 2 cups soup to blender and process until smooth, 1-2 minutes.
• Return processed soup to pot.
• Stir in chorizo and spinach and cook until spinach has wilted, about 2 minutes.
• Season with salt and pepper to taste; serve.