chorizo chili!

last year around this time, i made my first batch of "regular" chili ever.  it was quite good, but it was certainly "regular" chili.  & we all know i'm not one to make some "regular" multiple times.  so this year, it's on to chorizo chili!

chorizo chili

inspired from: myrecipes & emily's chorizo chili @ urban.

2 T evoo

2 lb chorizo

6 cloves garlic, minced

1 lb ground beef

2 large onions

4 stems green onions, plus more for garnish, chopped

3 poblano peppers, broiled, skin removed, & chopped

14 oz diced green chiles

1/4 c cumin

1/4 c paprika

2 T chili powder

1 T oregano

1/2 tsp ground cloves

2 bay leaves

28 oz crushed tomatoes

12 oz mexican beer or beef stock

2 (15 oz) cans corn, drained

2 (15 oz) cans great northern beans, drained

1 (15 oz) can black beans, drained

1 big bunch fresh cilantro, chopped

1 c shredded cheddar cheese, plus more for garnish

s&p

1. in a gigantic dutch oven, heat evoo & garlic over medium-high heat.  squeeze chorizo out of casings {discard casings}.  heat chorizo & ground beef until relatively brown.

2. add onions, green onions, peppers, & chills & cook until meat is fully browned & onions are soft, about 10 minutes.  spoon off & discard excess fat.

3. add spices & cook, stirring, until the aroma smells fabulous, about 1 minute.

4. toss in the tomatoes, liquid, corn, & beans.  stir stir stir.  increase heat to high & bring to a boil.  reduce heat down to low, cover, & simmer for as many hours as you have on hand, at least 1 or 2.

5. about 30 minutes before you want to eat, add the cilantro & cheddar.  now taste your chili!  adjust seasonings, as necessary.

6. when you are ready to eat, smile!  it's pretty tasty.  garnish with cheddar & green onions.

& if you want my opinion, serve with your favorite fall beer: sam adams octoberfest, sam adams harvest pumpkin ale, or shock top pumpkin wheat.  yum!!

happy fall!

love love,
kjp.