I make Chili but once a year, usually on Super Bowl Sunday, and enough to freeze so the guys Can have some when I am not home (which is not often).
I make a great Chili with dark beer and Chuck meat, but I didn't have dark beer and the liquor store was Closed at 5 pm on a Sunday (NJ Sunday liquor laws), so I decided to try this recipe from an advertisement for Muir Glen tomatoes on my blog sidebar!!!!
I had some excellent real Spanish Chorizo, and everything else was from a Can, and all you have to do is Chop and add some Chipotle peppers in adobo sauce, and you have a spicy, smokey Chili for a Cold winter night. You Can Call it a "C" word Chili, not to be rude or anything.
Chorizo Chili (recipe adapted from Muir Glen Tomatoes):
~ I used 7 oz. of GOOD Spanish chorizo, sliced, then chopped
~ 1 green pepper, 1 yellow pepper, chopped
~ 1 onion, chopped
~ 2 cloves garlic, chopped
~ 1 cup water
~ 2 cans of black beans, rinsed (15 oz. cans)
~ 2 cans of fire roasted tomatoes (15 oz. cans)
~ 1 tsp cumin
~ 1 tbsp chili powder
~ 1 tbsp of canned chipotle chili in adobo sauce
Saute your chorizo pieces and then add your onions, garlic and peppers to the pot.
Cook vegetables until soft, about 4 minutes.
Now add your canned tomatoes, beans, water, spices and chipotle chilis.
Simmer 30 minutes until thickened. Serve over rice.
The neighbor guys and husband guy seemed to really enjoy this over rice, however, it was a bit too spicy for me (but I don't like spicy foods, so don't go by me).
This is not a Chili that you would garnish with Cheese or sour Cream, because of the smoky Chorizo and Chipotle Chili flavor. The rice was enough to mellow it out a bit.