Chili is one of my favorite comfort foods. Whether it is turkey, beef, chicken, pork or veggie, I am a chili lover.
I am also a chili with beans kind of gal. Sure, I can appreciate a beefy Texas style chili, or even a mystery meat chili served over a hot dog or fries. But when I whip up a batch of chili, it is going to have beans in it.
One of my local stores makes their own sausages on site, and I really enjoy their Mexican style chorizo. One of my favorite things I’ve made is Chorizo Stuffed Shrimp. But this Chorizo and Two Bean Chili is high up on my favorites list also.
Add whatever kind of beans you like best. Throw in some chopped tomatoes and corn if you want. That’s the great thing about chili, you can dress it up or down depending on your mood.
Recipe: Chorizo and Two Bean Chili
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1/2 red bell pepper, chopped
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground pasilla or ancho chile
- 1/2 teaspoon dried oregano, preferably Mexican
- 1 pound chorizo sausage, casing removed
- 2 cans (15 ounce) black beans, drained and rinsed
- 1 can (15 ounce) pinto beans, drained and rinsed
- 1 can (8 ounce) tomato sauce + 1 can of water
- 1 teaspoon turbinado or raw sugar
- Heat the olive oil in a large skillet.
- Over medium heat, stirring occasionally, cook the onion, red pepper, salt, cumin, pasilla chile and oregano for 4-5 minutes, until softened.
- Add the chorizo, stirring occasionally, cook the sausage 5-6 minutes, until well browned.
- Stir in the beans, tomato sauce, water and sugar.
- Simmer the chili over low heat for about 30 minutes, to allow the flavors to blend.
Preparation time: 5 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 6
Copyright © Cheryl D Lee.
It’s so chili weather right now, and this looks delicious. Thanks!