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Chorizo Chili

chorizo chili Entree Mexican
Chorizo Chili
  • Prep 10 min
  • Total 50 min
  • Ingredients 16
  • Servings 8

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. MORE + LESS -

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

Directions

Hide Images
  • 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!

Expert Tips

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

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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.

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