Chorizo Chili
If you're searching for a flavorful and hearty dish that's perfect for a cozy night in or to impress your guests, look no further than this Chorizo Chili recipe. This dish is not only delicious but also fun and easy to prepare. It's versatile too - Feel free to substitute the chorizo for ground beef for a milder chili or if that's all you have on hand!
Ingredients You’ll Need:
- 3 medium poblano peppers
- 1 medium red bell pepper
- 1 medium yellow onion
- 4 garlic cloves
- 1.5 tablespoons extra virgin olive oil
- Salt & pepper
- 3 ears of corn
- 1 pound North 44 Farm all-beef chorizo
- Juice from 1/2 a lime
- 1 qt. spicy beef bone broth
- 28 oz. can diced tomatoes
- 15 oz. can black beans
- 15 oz. can pinto beans
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1/2 tablespoon dried oregano
Let’s Cook!
- Roast the Vegetables: Set your oven to 425°F. Toss the poblano peppers, bell pepper, onion, and garlic with a tablespoon of olive oil, salt, and pepper. Arrange them on a baking sheet alongside the corn. Roast for 20-25 minutes until lightly charred.
- Prepare the Chorizo: In a large pot, heat the remaining oil and cook the chorizo. Add lime juice, deglaze the pan, and break the meat into small pieces.
- Blend and Mix: Once the veggies are roasted, pulse them in a food processor. Add this to the pot with chorizo, corn kernels, and all other ingredients.
- Simmer to Perfection: Bring the chili to a boil, then reduce to low heat. Cover and let it simmer for 90 minutes, stirring occasionally.
Serve It Up!
For the perfect finish, top your Chorizo Chili with a squeeze of lime, a dollop of sour cream, and a sprinkle of cilantro. Pair with tortilla chips or avocado for added texture and flavor.