Chorizo Chili

"Living in Mexico I have access to great chorizo. I have made this with both the red and the green, but prefer the green. FYI the green comes from tomatillos, cilantro, and jalapeños. I buy the beans precooked on the plaza here in Chapala. I do all the chopping and dicing before I start cooking. It makes life a lot easier. The cooking time is approximate. Hope you enjoy this original recipe."
 
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Ready In:
1hr 15mins
Ingredients:
12
Serves:
6-8
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ingredients

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directions

  • Film the bottom of a heavy pan with olive oil.
  • When hot add the onion and garlic and cook until they begin to soften.
  • Add the bell peppers and celery. Cook 5 minutes longer.
  • Skin and add the chorizo. Stir to break up the chunks.
  • Add the epazote and oregano.
  • Add the liquid from the beans and continue to cook until the chorizo and veggies are tender. Watch out for scorching and add extra water if necessary.
  • Stir in the beans and the hot sauce.
  • Adjust salt and hotness to your taste.

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RECIPE SUBMITTED BY

I'm finally posting recipes after years of using this site. I want to be able to access treasured recipes without lugging a ton of books south with me when I move to Lake Chapala in Mexico. Recently retired after 35 years teaching Algebra to 8th graders. I learned to cook at my mother's knee (and Julia Child expanded my vision). She was a 1st generation Swedish-American. Christmas was when we immersed outselves in the Swedish culture and food. Many of the recipes I have recently posted are from her hand-written notes and recipes. My one real regret is that she would never write down the "juice" she used to make pickled herring. Favorite cookbook? I have over 100 or so. I love reading recipes. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
 
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