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Easy Festive Chorizo Chili




Source of Recipe


Anne's Own Special Adaptation


Recipe Introduction


I have for years made my chili from ground beef adding a distinctive flavor with a bottle of beer (stale or otherwise). When I started working with Carretta Beef Supply, Inc., I discovered a sausage that I suspected would give me as healthy a result as ground beef and a little firmer texture to the meat part of the meal. I think this sausage produces even less grease undrained than 90% lean ground beef which looses about 1/4 it's volume in water and grease... Now, I am biased, so please consider this, but Carretta Sausage has a texture and consistent flavor that I have never found in another sausage. Use your favorite sausage, but you might have to adjust the seasoning and quantities according to the consistency of your sausage. If you end up with little tiny pieces of sausage, it's not the same. You should have a nice chunky blend with 1-2 " pieces of meat when you are done.%%The thing I like about this chili too is... It's pretty. The colors are so earthy and festive... This recipe will scale, but you might want to adjust the onion percent down a little and increase the corn and bean. Hope you enjoy it.


Recipe Link: http://www.italian-sausage.com/utility/images/chorizochili.jpg

List of Ingredients




1 lb. Carretta Chorizo Sausage
1 pint whole canned tomatoes
1 12-14 oz. can black beans (undrained)
14 oz. white onion diced
12 oz. frozen corn
1 12 oz. bottle of beer
12 oz. water
1 tablespoon chili powder
1/2 teaspoon cyan pepper (or to taste)




Recipe



1. Remove chorizo from casing. Brown in 4 quart pan in which you will cook the chili.
2. Depending on the amount of grease from your sausage, you may have to drain the fat and rinse... It's up to you...
3. Pour in canned tomatoes and chop them into 3-4 pieces/tomatoe... They are about 1-2 inch squares. I use home canned, so they still have some texture, store tomatoes may not stand up as well in cooking... You might want to use 3-4 fresh quartered or cut in 8 pieces. Depends how you like your tomato.
4. Here is the hard part;-) Throw in the rest of the stuff, cover, and simmer for 1-2 hours with enough heat just keep it simmering. If you like your chili real chunky, simmer without lid, just make sure you check the liquid level once in a while to make sure everything is covered.
%%Be sure to stand close guard after an hour if you have a family... Otherwise, you might find them stealing tastes. This chili is even better reheated the next day, so you can make it ahead.