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Chorizo Chili

  • Prep 10 min
  • Total 50 min
  • Ingredients 16
  • Servings 8

Ingredients

3
dried ancho peppers
2
dried guajillo peppers
2
cups water
2
tablespoons vegetable oil
3
roma tomatoes, diced
2
serrano peppers, finely chopped
1/2
whole medium onion, finely chopped
1
garlic clove, diced
1
lb pork chorizo
4
cups water
1
stem fresh cilantro
3
cups cooked beans
Salt, to taste
Mexican cream
Queso fresco
Diced purple onion

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

This recipe can be prepared with many types of frijoles (beans), such as pinto, mayocoba and black.

You will come to crave this rico chili stew when the cold weather begins to set in. I have several recipes of my own, but my favorito has always been this homemade chorizo chili-I think it gives a special Mexican toquecito to a Southwestern classic. A cup of steaming chili accompanied with cream, purple onion and queso fresco is all you’ll need to heat-up even the coldest of winter days.

Directions

  • 1 Begin by boiling the dried peppers in two cups of water. After the mixture has come to a boil, remove from heat and let cool. Wait until the peppers are completely rehydrated before using.
  • 2 Next, warm the olive oil in a large pot (3 quarts) over medium heat. Add the tomatoes, chili peppers, onion and garlic, then sauté for one minute. Add-in the chorizo afterward and stir occasionally until completely cooked.
  • 3 Last add the water, cilantro, beans and season with salt as desired. Cover the pot and reduce to low heat; simmer for 25 minutes to let the flavors combine fully.
  • 4 To serve, garnish each dish with a bit of crema mexicana, diced purple onion and queso fresco. Buen provecho!

You will come to crave this rico chili stew when the cold weather begins to set in. I have several recipes of my own, but my favorito has always been this homemade chorizo chili-I think it gives a special Mexican toquecito to a Southwestern classic. A cup of steaming chili accompanied with cream, purple onion and queso fresco is all you’ll need to heat-up even the coldest of winter days.

Rate and Comment

Leslie Limon Leslie Limon
September 28, 2015

You will come to crave this rico chili stew when the cold weather begins to set in. I have several recipes of my own, but my favorito has always been this homemade chorizo chili-I think it gives a special Mexican toquecito to a Southwestern classic. A cup of steaming chili accompanied with cream, purple onion and queso fresco is all you’ll need to heat-up even the coldest of winter days.