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MEXICAN SAUSAGE CHILI




Source of Recipe


Restaurant Recipes Newsletter


Recipe Introduction


Doug McMillen, executive chef Norma Jean's, Danielle Hotel



List of Ingredients




1/2 pound uncooked chorizo sausage
1 medium yellow onion, finely diced
1 to 2 cloves garlic, minced
1 red bell pepper, finely diced
2 whole canned chipotle peppers, seeded and finely diced
1 1/2 tablespoons ground cumin
1 tablespoon chili powder or less to taste
1/2 tablespoon ground black pepper
2 to 3 teaspoons salt
2 (15-ounce) cans crushed tomatoes, undrained
1 cup canned chili beans in sauce
1 cup canned beef broth
1/2 cup sour cream
1/2 bunch green onions, finely diced
1/2 bunch fresh cilantro, chopped


Recipe



Brown sausage in a 5-quart stock pot over medium heat. Add onion, garlic and bell pepper. Cook over medium-high heat until vegetables are soft but
have not begun to brown, about 10 minutes. Add chipotle peppers, cumin, chili powder, black pepper, salt, tomatoes, beans and broth. Bring to boil, then reduce heat to a simmer. Cook, stirring occasionally, for 45 minutes.

While chili is simmering, mix sour cream, green onions and cilantro in a small bowl; chill until soup is ready. Serve chili in bowls, topped with spoonfuls of the sour cream mixture on top.

Serves 6.

This makes a flavorful but very spicy chili. For a milder
dish, adjust the amount of chipotles, chili powder and/or black pepper.