Prep 30 mins
Cook 0 mins
This was my first introduction to Chorizo sausage. When I make home-made chili, this is the recipe I use. Adapted from a recipe I got from some magazine years ago. Usually buy my chorizo, but have also made my own. I like that you don't have to be so exact when chopping the ingredients, since it's going to be pureed anyway.
- 29.58 ml vegetable oil
- 226.79 g chorizo sausage
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 3 garlic cloves, minced
- 2-3 chipotle chiles in adobo, chopped
- 29.58 ml ground cumin
- 4.92 ml dried oregano
- 2.46 ml salt
- 2.46 ml ground pepper
- 283.49 g can rotel, undrained
- 2 (850.48 g) can black beans (1 drained, 1 undrained)
- 473.18 ml chicken broth
- 118.29 ml frozen corn
- In large skillet, cook chorizo sausage over medium heat until cooked through (5-10 minutes). Remove from the pan.
- Add vegetable oil and cook peppers & onions until soft. (About 8-10 minutes).
- Add garlic, chipotle peppers & spices. Stir in rotel (undrained), broth & 1 can black beans (undrained).
- Increase heat to medium-high and bring to a boil.
- Reduce to simmer and cook 10 minutes.
- Puree in blender or food processor in batches until you have blended it all.
- Return to the skillet. Add the cooked chorizo, the drained can of black beans and the frozen corn.
- Cook over medium heat until reaches desired consistency. (About 5-10 minutes).
I used about 1.5 lb. of fresh turkey chorizo, but otherwise followed the ingredients closely. Be advised that the ingredients are not listed in the order you use them. I wound up putting my broth in way late because of that, and the result was a little soupy, but still darned tasty.
This was amazing! Absolutely love it and plan on making it again, Definitely 5 stars, though it won't let me rate it for some reason >.<