CHORIZO CHILI
When I first got married my husband didn't like the chili I made (my mom's recipe), so I have changed it until I found what he likes. Now he LOVES it. About and two hours before it's done, I add cheese hot dogs to the crock pot--it does change the taste slightly, but he loves to eat chili hot dogs on butter poppy seed rolls. But if you don't like hot dogs, don't add them. I also use 1 can each of light red and dark red kidney beans for color, but you can use two cans of the same if you want. ENJOY!
Provided by jamiej
Categories One Dish Meal
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- cook chorizo breaking it up. drain. add all to crockpot cook at least 6 hours, stirring every so often.
- optional: two hours until done add hotdogs( your choice) serve with favorite rolls.
Nutrition Facts : Calories 574.6, Fat 30, SaturatedFat 11.1, Cholesterol 66.5, Sodium 1502, Carbohydrate 45.2, Fiber 11.4, Sugar 5.3, Protein 32.2
CHORIZO CHILI
I was going to attempt a chili recipe I got from a friend and discovered I had none of the ingredients. I already had my meats thawed and was set on chili for dinner, so I took what I had in my pantry and went with it. It's a big hit in my house now.
Provided by Mary Nace
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 3h30m
Yield 8
Number Of Ingredients 12
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Stir ground beef and chorizo sausage into onion mixture; cook, breaking meat apart while stirring, until no longer pink, 10 to 15 minutes.
- Mix ground beef-chorizo mixture, diced tomatoes, chili, butter beans, tomato sauce, chili powder, chipotle seasoning blend, salt, and black pepper in a slow cooker.
- Cook on High until flavors have blended, 3 to 4 hours.
Nutrition Facts : Calories 434.3 calories, Carbohydrate 17.4 g, Cholesterol 80.7 mg, Fat 29.3 g, Fiber 5 g, Protein 25.7 g, SaturatedFat 11 g, Sodium 1192.8 mg, Sugar 3.4 g
CHORIZO CHILI
I modified a bean soup recipe and came up with this wonderful chili. I make it mild for my family but add Tabasco sauce to spice up my bowl. -Jenne Delkus, Des Peres, Missouri
Provided by Taste of Home
Categories Lunch
Time 5h20m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- Combine first 9 ingredients in a 4- or 5-qt. slow cooker. Cook, covered, on low 5-6 hours or until flavors are blended. Serve with avocado, sour cream and cilantro.
Nutrition Facts : Calories 366 calories, Fat 17g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 1262mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 10g fiber), Protein 18g protein.
MEXICAN CHORIZO
A mildly hot, and very delicious, Mexican sausage. Excellent for breakfast, lunch, or dinner. Can be made into patties and cooked in a skillet, or stuffed into natural hog or collagen casings and grilled at your next family gathering.
Provided by James
Categories World Cuisine Recipes Latin American Mexican
Time 8h40m
Yield 8
Number Of Ingredients 13
Steps:
- Place the pork, Aleppo pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into a bowl, and lightly toss the pork with the seasonings until thoroughly blended. Cover the bowl, and refrigerate the meat, your meat grinder's head assembly, and grinder hopper for 1 hour.
- Fill a large mixing bowl with ice cubes, and place a smaller metal bowl in the ice cubes to catch the ground meat. Assemble the chilled meat grinder, and grind the pork and seasonings using a coarse cutting plate. Return ground meat to refrigerator for 30 minutes. Lightly stir the ground pork with the vinegar and water until thoroughly mixed, form into patties, and refrigerate overnight, covered, to let flavors develop.
- Heat vegetable oil in a heavy skillet over medium-low heat, and pan-fry the patties until browned and no longer pink in the middle, 5 to 8 minutes per side.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 2.6 g, Cholesterol 45 mg, Fat 9.7 g, Fiber 1.2 g, Protein 14.2 g, SaturatedFat 3.3 g, Sodium 628.5 mg, Sugar 0.3 g
BEEF AND CHORIZO CHILI
Make and share this Beef and Chorizo Chili recipe from Food.com.
Provided by Chef Shadows
Categories Black Beans
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook beans a day in advance.
- Brown the beef and chorizo in a heavy pot. Drain off any excess fat.
- Add the onion and garlic and cook until just soft.
- Add the remaining ingredients.
- Bring to a boil.
- Reduce the heat and simmer for 45 minutes. Serve warm.
Nutrition Facts : Calories 281.6, Fat 15.1, SaturatedFat 5.5, Cholesterol 33.3, Sodium 743.3, Carbohydrate 22.1, Fiber 6.2, Sugar 5.2, Protein 15.6
SMOKY CHORIZO CHILI
Provided by Trisha Yearwood
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large Dutch oven over medium heat. Crumble in the chorizo. Sprinkle with salt and pepper. Cook, breaking up the chorizo with a wooden spoon, until browned, about 3 minutes. Add the red onion and bell peppers and cook until they begin to soften, 3 to 4 minutes. Add the garlic, jalapeno, ancho powder, cumin, smoked paprika and oregano. Cook and stir to coat the meat and vegetables in the spices, about 1 minute.
- Add the tomatoes, beef broth and 2 cups water. Bring to a simmer over medium-low heat, then stir in the black beans and butternut squash. Simmer, uncovered, until the chili is thick and flavorful and the veggies are tender, 30 to 45 minutes.
- Serve the chili with bowls of the toppings on the side for passing at the table.
CHILAQUILES WITH CHORIZO
Steps:
- Remove the chorizo from its casing by splitting 1 end and squeezing out the meat. In a large heavy-bottomed high-sided saute pan, fry the chorizo in the oil until it is grainy but still soft, about 4 minutes, stirring frequently with a wooden spoon to break up the meat and prevent a crust from forming on the bottom of the pan. Set aside and keep hot.
- In a large stockpot over medium-high heat, stir the salsa with a wooden spoon until hot and sputtering. Add half the tortilla chips and stir to coat with the salsa, then cook until beginning to soften, about 3 minutes. Add the rest of the tortilla chips, stir to coat with the salsa, and cook until beginning to soften, about 3 to 5 additional minutes. There should be a nice mix of very soft and still slightly crunchy chips when the chiliqueles are finished. Remove from the heat and use a slotted spoon or tongs to heap generous portions into each of 4 bowls. While still piping hot, top with the grated Cheddar and Montery Jack cheeses, chorizo, a dollop of sour cream, and a sprinkling of red onion and cilantro. Serve hot with Guacamole on the side.
- In a medium stock pot, place the tomatoes, onion, jalapeno, and garlic and cover with 2 quarts water. Bring to a boil over high heat and let cook 5 to 8 minutes, until the vegetables are very soft. Transfer with a slotted spoon to a blender and puree until smooth with the cilantro and salt. If the salsa is too thick (it should have the consistency of a very thick soup), add a little of the cooking liquid. Check seasoning and add additional salt, if necessary, and pepper, to taste.
- In a large high-sided saute pan over medium heat, bring the oil to 350 degrees F. Fry the chips in small batches until crisp and lightly golden, about 2 to 3 minutes. (They will continue to darken while resting.) With tongs or a metal frying ladle, transfer the chips to a large bowl lined with paper towels. Season with the salt and paprika while still warm. Repeat with the remaining chips.
CHILLI CON CARNE WITH CHORIZO
Make and share this Chilli Con Carne With Chorizo recipe from Food.com.
Provided by hectorthebat
Categories Peppers
Time 1h9m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, fry the onion in the oil over a medium heat until soft. Add the garlic and cook for 1 minute. Add the mince and cook until it browns, stirring to break up any clumps.
- Stir in the chilli powder and cumin, then add the tomatoes, stock, and tomato puree. Cover with a lid and simmer gently for 45 minutes, stirring often.
- Meanwhile, peel the skin off the outside of the chorizo and discard, then cut it into small cubes. Cook in a non-stick frying pan over a medium heat for 3-5 minutes until the fat starts to run out.
- Add the chorizo and fat in the pan to the mince, then add the sweet chilli sauce, pepper, and kidney beans. Simmer for another 10 minutes.
- Mix the cornflour with 2tbsp cold water, stir in and cook until simmering again.
CHORIZO CHILE MAC 'N' CHEESE RECIPE BY TASTY
Here's what you need: beef chorizo, olive oil, red bell pepper, small jalapeño, Mccormick® ground cumin, McCormick® Ground Cinnamon, McCormick® Smoked Paprika, McCormick® Onion Powder, all purpose flour, heavy cream, shredded sharp cheddar cheese, shredded pepper jack cheese, kosher salt, dried cellentani pasta, panko breadcrumbs, olive oil, shredded sharp cheddar cheese, jalapeño
Provided by McCormick
Categories Dinner
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (180°C).
- Make the sauce: Add the beef chorizo to a 2-quart pan over medium heat. Once the chorizo starts to sizzle, stir and scrape the bottom of the pan, breaking the chorizo into smaller pieces, 3-5 minutes.
- Transfer half of the chorizo to a medium bowl and set aside.
- To the remaining chorizo, add the olive oil, red bell pepper, and jalapeño, and cook for 2 minutes, until softened. Reduce the heat to medium-low and stir in the McCormick® Ground Cumin, McCormick® Ground Cinnamon, McCormick® Smoked Paprika, McCormick® Onion Powder, and flour. Cook for 2 minutes, until the chorizo is cooked through.
- Increase the heat to medium-high, add the heavy cream, and cook for 6 minutes, stirring occasionally, until the cream begins to simmer. Whisk in the cheddar and pepper Jack cheeses, 1 cup at a time, until the sauce is smooth. Stir in the salt, then cook for 2 minutes more until the sauce has thickened.
- Add in cooked pasta and stir to coat. Transfer to a 9x13-inch (22 x 33 cm) baking dish and spread evenly.
- Make the panko crust: Add the panko bread crumbs and olive oil to the bowl with the reserved chorizo and mix well.
- Sprinkle the cheddar cheese on top of the pasta, then evenly sprinkle the panko chorizo mixture on top.
- Transfer to the oven and bake for 10-20 minutes, or until the crust is golden brown.
- Scoop the mac 'n' cheese into bowls and garnish with sliced jalapeño.
- Enjoy!
EASY SLOW COOKER MEXICAN CHORIZO CHILI
I modified a bean soup recipe and came up with this wonderful chili. I make it mild, as that's how my family likes it, then I just add Tabasco sauce to mine. A fun alternative to traditional chili!
Provided by januarybride
Categories Low Cholesterol
Time 5h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a crock pot (slow cooker), mix the beans (with their liquid), salsa, chicken broth, corn, cumin and Rotel tomatoes.
- Then take the casing off the sausages and break into bite-sized pieces and put into the crock pot.
- Cook on low for 5 hours.
- Let cool for about 20 minutes, then add salt and Tabasco sauce to taste.
- Serve in bowls with avocado, a dollop of sour cream and cilantro to garnish on top.
Nutrition Facts : Calories 524.4, Fat 21.5, SaturatedFat 6.5, Cholesterol 35.9, Sodium 1160.9, Carbohydrate 64.4, Fiber 17.9, Sugar 6.2, Protein 25.6
MEXICAN CHORIZO
Double or triple the amounts and freeze to use in recipes, adjust the chili flakes to suit heat level, my family likes extreme heat so I use 1 tablespoon, I have made this in the past using pork shoulder and also pork butt --- plan ahead the mixture needs to chill for at least 8 hours or up to 24 hours to blend the flavors together.
Provided by Kittencalrecipezazz
Categories Mexican
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 12
Steps:
- Combine pork and all remaining ingredients in a food processor; pulse until coarsly blended.
- Place the mixture in a ziploc plastic bag; seal and marinate in the refrigerator for 8 hours or overnight.
- The next morning/day, place the mixture in a skillet over med-high heat until hot; add in the pork mixture; cook 5 minutes, or until done, stirring to crumble.
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