Chorizo Chili

Delicious, spicy chorizo chili
Chorizo Chiliの写真

Chorizo Chiliのレシピの説明

I took this recipe from here:
So all the credit goes to this site and the author of the original recipe, Jenny Rosenstrach.
I've just made my own adjustments. You don't have to follow either recipe EXACTLY. It's quite easy and flexible.
所要時間: (準備: 調理:)
Olive Oil


ポイント:Medium or large

ポイント:Casings removed and chopped finely (or minced)
2 cloves

ポイント:Finely grated
1 tbsp

1-2 cups

ポイント:(Low-sodium type is recommended)
Grated Cheddar Cheese

ポイント:Optional topping
Diced Avocado

ポイント:Optional topping
Chopped Fresh Cilantro (a.k.a. Coriander)

ポイント:Optional topping
Sour Cream

ポイント:Optional topping
1 cup

Cook the chorizo with olive oil in a large, heavy pot over medium-high heat, stirring occasionally and breaking up larger pieces as they cook, until it's all browned. (About 5 minutes). Then set aside.
Cook the onion and garlic in olive oil with salt and pepper, stirring often, until the onion is soft.
Add the water and bring to a boil, scraping any browned bits at the bottom of the pot. Cook until all liquid is almost completely gone.
Add cinnamon, oregano and chili powder and stir. Cook for about 1 minute (until it smells nice).
Stir in bay leaves, diced tomatoes, broth, and tomato purée and bring to a boil. Reduce heat to medium-low and continue cooking and stirring occasionally.
Once it's reduced slightly (begins to thicken), which should take about 30 minutes, add the chorizo back in, cover the pot and cook for 10 minutes.
Add the beans, cover and cook for another 10 minutes.
Serve in bowls, topped with your favourite toppings from this list: avocados, coriander, sour cream and cheddar cheese.
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Chorizo Chiliのレシピのコツ
Be advised: It's a rather heavy dish!

Chorizo Chiliに必要な食材