Hi ladies!
I'm new(ish) here. Since there has been a lot of hate from SS lately, I wanted to say thank you all for being awesome. You have the best advice and make me laugh a lot. I've learned a lot from lurking. I love this place.
About me: I like grammar, cats, wine, and properly hosting people.
I live in SC so I know this makes me sound ridiculous to any northerners, but it's cold tonight (28 and sleeting! brr!). I'm making our favorite chili recipe tonight and thought I would share for those in colder temperatures than I am.
I wish I could tell yall where I got this from, but I honestly don't know. It makes A LOT of chili for those that like leftovers. I usually half it though when it's just FI and I.
Do yall have a favorite chili recipe??
Chorizo and Beef Chili
INGREDIENTS
* 1 pound chorizo sausage
* 2 tablespoons vegetable oil
* 1 1/2 pounds ground beef
* 3 mediums onions, chopped
* 3 cloves garlic, minced
* 1-2 tablespoons aji panca chile pepper paste
* 2 teaspoons cumin
* 1 teaspoon paprika
* 1-2 teaspoon chile powder
* 1 teaspoon oregano
* 1 teaspoon garlic salt
* 2 tablespoons dark brown sugar
* 3 medium tomatoes, chopped
* 1 40-ounce can of kidney beans
* 1 cup dark beer
* 1-2 cups beef or chicken stock
* 1 1/2 cups frozen choclo, or regular frozen corn
* Salt and pepper to taste
* Prep Time: 25 minutes
* Cook Time: 80 minutes
* Total Time: 105 minutes
* Yield: Serves 4-6.
PREPARATION
1. Slice the chorizo crosswise into half inch pieces. Place 2 tablespoons vegetable oil in a large pot or stove-top casserole. Sauté the sausage over medium heat, stirring often, until lightly browned.
2. Push the sausage over to one side and add the ground beef. Cook, stirring, until beef is browned. Remove meats from pan with a slotted spoon, and set aside.
3. Place the minced garlic and chopped onion in the same pan. Cook, stirring occasionally, until onion is soft and fragrant. Add the aji chile paste, cumin, paprika, chile powder, oregano, garlic salt, and dark brown sugar. Stir and continue to cook for several minutes more.
4. Add the chopped tomatoes and cook, stirring, until liquid has evaporated, about 3-5 minutes.
5. Add the kidney beans (drained) and the meat to the pot. Add the beer, and enough beef or chicken stock to just cover the beans and meat. Simmer on low heat, covered, for 45 minutes to an hour, stirring occasionally (and adding more liquid if necessary).
6. Taste for seasoning, and season with salt and pepper to taste. Add choclo and simmer, uncovered, until choco is tender, about 10-15 minutes.
7. Serve chili warm, garnished with crumbled queso fresco, green onions, avocado slices, sour cream, and/or lime wedges.