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.
This is one of those recipes that will really impress your guests, and only you know how easy it was. Of course, you will SAY the recipe took hours to perfect, and you learned how to make these Chorizo Stuffed Shrimp in the kitchen of a famous chef! I won’t tell on you.
While this recipe does take some prep time, specifically cleaning and butterflying the shrimp. But if you have a really good fish/butcher department in your grocery store, you can ask the butcher to peel, de-vein and butterfly the shrimp for you.
If you are doing it yourself, make sure you have a sharp paring knife and a paper towel.
- Peel the shrimp, leaving the last section and the tail on.
- Using a sharp knife, cut cleanly through the back of the shrimp, removing the vein. I find it easy to wipe the vein onto a paper towel. Cut almost to the front of the shrimp, so the flesh opens up like butterfly wings.
- Do not throw the shells away. Freeze them for shrimp stock. (don’t worry, I’ll be posting a recipe on how to make shrimp stock and what to do with it.)
One of the stores where I shop grinds their own ground meats, and also makes fresh sausages. This week they had bulk Mexican chorizo sausage, which is one of my favorites. I usually eat chorizo and eggs for breakfast, with warm tortillas. But the spicy, chile laden flavor is good in all sorts of dishes.
They also had wild caught shrimp on sale, and I knew that an introduction needed to be made between the chorizo and the shrimp! They were a match made in heaven.
Be sure to brown and drain the chorizo well.
Carefully spoon the sausage onto each shrimp, then top with Panko crumbs. I lined the baking sheet with foil to make clean up easy, as the crumbs and sausage tend to get all over.
Bake, eat and enjoy!
Recipe: Chorizo Stuffed Shrimp
- About 1 pound Mexican pork chorizo sausage
- About 1 pound large (16-20 count) shrimp, peeled, de-veined and butterflied
- 1 cup Panko bread crumbs
- 2 tablespoons melted butter
- Heat the oven to 400 degrees F.
- Brown the chorizo in a large skillet over medium high heat. Drain the chorizo well.
- Meanwhile, clean and butterfly the shrimp.
- Place the shrimp onto a foil lined baking sheet.
- Spoon a small amount of sausage onto each shrimp.
- In a small bowl, mix the Panko bread crumbs and melted butter.
- Spoon a generous amount of bread crumbs onto the chorizo on each shrimp.
- Bake for 7-9 minutes, until bread crumbs are lightly browned and the shrimp are cooked through.
Preparation time: 15 minute(s)
Cooking time: 15 minute(s)