Red Bean Chili with Chorizo
Ingredients:
Beans:
1 lb. small red beans
1 Tbsp. salt
Chile:
1 Tbsp. butter
1 tbsp. olive oil
1 medium green bell pepper, diced
6 garlic cloves, minced
6 cups chicken broth
1 lb. bulk Mexican chorizo, crumbled
1 14.5 can diced tomatoes with juice
1-2 Tbsp. tomato paste
Chili Seasoning:
1 tsp. New Mexico Hatch Red Chile Powder
1 tsp. smoked paprika
1/2 tsp. smoked chipotle
1 tsp. Los Chileros Mexican Oregano
1 tsp. black pepper
1/2 tsp. kosher salt
Garnishes:
onion, diced
queso fresco, crumbled
sour cream
Directions:
Dissolve 1 Tbsp. salt in enough water to cover 1 lb. of dried beans. Soak 4 hours. Drain and rinse.
Heat the oil and butter in a large Dutch oven on medium heat.
When hot, add onion, bell pepper, garlic and half the chorizo.
Sauté at medium low, until onions are translucent, about 5 minutes.
Add all the seasonings, stir to coat vegetables and chorizo, sauté 1 minute.
Add chicken broth and the drained and rinsed beans. Increase heat to medium high and bring to a boil.
Reduce to a low rolling simmer and cover. Cook 1 hour, stirring occasionally.
After an hour add tomatoes with juice, tomato paste and the rest of the chorizo.
Simmer, covered, until beans are completely cooked and tender and sauce has thickened.
Taste and adjust seasoning as needed. Serve with desired toppings.
Click here for New Mexico Hatch Red Chile Powder
Click here for Los Chileros Mexican Oregano
Beans:
1 lb. small red beans
1 Tbsp. salt
Chile:
1 Tbsp. butter
1 tbsp. olive oil
1 medium green bell pepper, diced
6 garlic cloves, minced
6 cups chicken broth
1 lb. bulk Mexican chorizo, crumbled
1 14.5 can diced tomatoes with juice
1-2 Tbsp. tomato paste
Chili Seasoning:
1 tsp. New Mexico Hatch Red Chile Powder
1 tsp. smoked paprika
1/2 tsp. smoked chipotle
1 tsp. Los Chileros Mexican Oregano
1 tsp. black pepper
1/2 tsp. kosher salt
Garnishes:
onion, diced
queso fresco, crumbled
sour cream
Directions:
Dissolve 1 Tbsp. salt in enough water to cover 1 lb. of dried beans. Soak 4 hours. Drain and rinse.
Heat the oil and butter in a large Dutch oven on medium heat.
When hot, add onion, bell pepper, garlic and half the chorizo.
Sauté at medium low, until onions are translucent, about 5 minutes.
Add all the seasonings, stir to coat vegetables and chorizo, sauté 1 minute.
Add chicken broth and the drained and rinsed beans. Increase heat to medium high and bring to a boil.
Reduce to a low rolling simmer and cover. Cook 1 hour, stirring occasionally.
After an hour add tomatoes with juice, tomato paste and the rest of the chorizo.
Simmer, covered, until beans are completely cooked and tender and sauce has thickened.
Taste and adjust seasoning as needed. Serve with desired toppings.
Click here for New Mexico Hatch Red Chile Powder
Click here for Los Chileros Mexican Oregano
