IMPOSSIBLE CHORIZO RECIPES

Name: Smoky Chorizo Chili
Cook time: 40 min
Total time: 1 h 30 min
Yield: 6 to 8 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 pound fresh chorizo, removed from casingsu00A0; Kosher salt and freshly ground black pepperu00A0; 1 medium red onion, chopped, plus more for toppingu00A0; 1 small orange bell pepper, choppedu00A0; 1 small red bell pepper, choppedu00A0; 3 cloves garlic, choppedu00A0; 1 jalapeno, seeded if desired, choppedu00A0; 1 tablespoon ancho chile powderu00A0; 1 teaspoon ground cuminu00A0; 1 teaspoon smoked paprikau00A0; 1/2 teaspoon dried oreganou00A0; Two 14.5-ounce cans fire roasted diced tomatoesu00A0; 2 cups low-sodium beef brothu00A0; Two 15.5-ounce cans black beans, rinsed and drainedu00A0; 1/2 small butternut squash, peeled and diced (about 2 cups)u00A0; Parsley leaves, pickled jalapeno rings, grated Cheddar and sour cream, for toppingu00A0

SMOKY CHORIZO CHILI RECIPE | TRISHA YEARWOOD | FOOD NETWORK

Smoky Chorizo Chili Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories main-dish

Total Time 1 hours 30 minutes

Cook Time 40 minutes

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

1 tablespoon extra-virgin olive oil
1 pound fresh chorizo, removed from casings
Kosher salt and freshly ground black pepper
1 medium red onion, chopped, plus more for topping
1 small orange bell pepper, chopped
1 small red bell pepper, chopped
3 cloves garlic, chopped
1 jalapeno, seeded if desired, chopped
1 tablespoon ancho chile powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
Two 14.5-ounce cans fire roasted diced tomatoes
2 cups low-sodium beef broth
Two 15.5-ounce cans black beans, rinsed and drained
1/2 small butternut squash, peeled and diced (about 2 cups)
Parsley leaves, pickled jalapeno rings, grated Cheddar and sour cream, for topping

Steps:

Heat the olive oil in a large Dutch oven over medium heat. Crumble in the chorizo. Sprinkle with salt and pepper. Cook, breaking up the chorizo with a wooden spoon, until browned, about 3 minutes. Add the red onion and bell peppers and cook until they begin to soften, 3 to 4 minutes. Add the garlic, jalapeno, ancho powder, cumin, smoked paprika and oregano. Cook and stir to coat the meat and vegetables in the spices, about 1 minute.
Add the tomatoes, beef broth and 2 cups water. Bring to a simmer over medium-low heat, then stir in the black beans and butternut squash. Simmer, uncovered, until the chili is thick and flavorful and the veggies are tender, 30 to 45 minutes.
Serve the chili with bowls of the toppings on the side for passing at the table.

SMOKY CHORIZO CHILI RECIPE | TRISHA YEARWOOD | FOOD NETWORK

Smoky Chorizo Chili Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories main-dish

Total Time 1 hours 30 minutes

Cook Time 40 minutes

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

1 tablespoon extra-virgin olive oil
1 pound fresh chorizo, removed from casings
Kosher salt and freshly ground black pepper
1 medium red onion, chopped, plus more for topping
1 small orange bell pepper, chopped
1 small red bell pepper, chopped
3 cloves garlic, chopped
1 jalapeno, seeded if desired, chopped
1 tablespoon ancho chile powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
Two 14.5-ounce cans fire roasted diced tomatoes
2 cups low-sodium beef broth
Two 15.5-ounce cans black beans, rinsed and drained
1/2 small butternut squash, peeled and diced (about 2 cups)
Parsley leaves, pickled jalapeno rings, grated Cheddar and sour cream, for topping

Steps:

Heat the olive oil in a large Dutch oven over medium heat. Crumble in the chorizo. Sprinkle with salt and pepper. Cook, breaking up the chorizo with a wooden spoon, until browned, about 3 minutes. Add the red onion and bell peppers and cook until they begin to soften, 3 to 4 minutes. Add the garlic, jalapeno, ancho powder, cumin, smoked paprika and oregano. Cook and stir to coat the meat and vegetables in the spices, about 1 minute.
Add the tomatoes, beef broth and 2 cups water. Bring to a simmer over medium-low heat, then stir in the black beans and butternut squash. Simmer, uncovered, until the chili is thick and flavorful and the veggies are tender, 30 to 45 minutes.
Serve the chili with bowls of the toppings on the side for passing at the table.

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