SPICY CHORIZO AND PINTO BEAN CHILI RECIPE
Spicy, vinegary, and flavor-packed, this quick chili recipe relies on raw Mexican-style chorizo (you can make it yourself or buy it from a store), with a few simple flavor additions, a couple of cans of beans, and a quick simmer.
Provided by J. Kenji López-Alt
Categories Entree Side Dish Chili Mains
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a large Dutch oven over high heat until shimmering. Add chorizo and cook, breaking it up with a wooden spoon or a potato masher, until no longer pink, about 5 minutes. There should be about 3 tablespoons oil pooled in the edge of the pan when you tilt it; drain any excess oil if necessary.
- Add onion and garlic and cook, stirring, until softened, about 4 minutes. Add oregano, chili powder, and cumin, and cook, stirring, until fragrant, about 1 minute. Add tomatoes, fish sauce, bay leaf, beans, and chicken stock and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until thickened to a rich stew-like consistency, about 30 minutes. Season to taste with salt and pepper (you may not need any salt, depending on how salty your chorizo and chicken stock were). Discard the bay leaf.
- Serve immediately with diced avocado, diced tomatoes, cilantro, sliced scallions, Mexican crema, lime wedges, and crumbled cotija cheese on the side. This Recipe Appears In The Food Lab Turbo: Spicy Chorizo and Pinto Bean Chili
Nutrition Facts : Calories 578 kcal, Carbohydrate 29 g, Cholesterol 75 mg, Fiber 3 g, Protein 29 g, SaturatedFat 13 g, Sodium 1728 mg, Sugar 5 g, Fat 39 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
SPICED PINTO BEANS WITH CHORIZO
These chorizo-studded beans are so hearty and deeply flavored that they can be a main course. Recipe by Chef Dionicio Jimenez, posted at Food & Wine website.
Provided by Pinay0618
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, heat the olive oil until shimmering. Add the onion, garlic, cumin and chipotle and cook over moderate heat until softened, about 5 minutes. Add the chorizo and cook, breaking up the meat into small lumps with a spoon, until lightly browned, about 5 minutes. Add the beans and their liquid along with the water and simmer until slightly thickened, about 5 minutes. Season with salt and pepper. Spoon the beans into bowls and serve at once. Can be topped with store-bought fried pork rinds as a garnish.
Nutrition Facts : Calories 297.8, Fat 25.2, SaturatedFat 8.6, Cholesterol 49.9, Sodium 703.2, Carbohydrate 3.3, Fiber 0.3, Sugar 0.8, Protein 13.9
SPICY SCRAMBLED EGGS WITH CHORIZO AND BEANS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the chorizo in a large nonstick skillet over medium heat until it just begins to brown, about 3 minutes. Add the bell pepper and jalapeno and cook, stirring occasionally, until they begin to sizzle, about 5 minutes. Add the beans and half of the scallions and cook, stirring occasionally, until heated through, about 4 minutes.
- Whisk the whole eggs and egg whites with 1/4 cup water and 1/8 teaspoon each salt and pepper in a bowl; add to the skillet and cook, stirring with a rubber spatula, until just beginning to set, about 2 minutes. Add the chips, cheese, half of the cilantro, and the remaining scallions and continue cooking, stirring, until the eggs are just set, about 3 more minutes.
- Divide the eggs among plates and top with the avocado, sour cream and remaining cilantro.
Nutrition Facts : Calories 470 calorie, Fat 25 grams, SaturatedFat 7 grams, Cholesterol 297 milligrams, Sodium 672 milligrams, Carbohydrate 34 grams, Fiber 10 grams, Protein 28 grams, Sugar 4 grams
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