Chili.....the "C" word
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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.
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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.
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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.
Comments
:)
Great take on a Superbowl must-have.
Cheers,
Elra
LL
You make me want to run out and get some chorizo right now! (but I'm in my jammie's and it's almost midnight!)