MEXICAN CHORIZO AND TURKEY CHILI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a Dutch oven over medium-high heat. Brown the chorizo, crumbling the meat as it cooks. Add the garlic, onions and peppers and cook until softened, 5 minutes. Stir in the coriander, cumin and tomatoes, followed by the turkey, stock, chipotles, cornmeal and honey. Simmer over low heat to thicken, 45 minutes. Top with the chips, and serve with a lime wedge alongside. Cook's Note: Cool and store for a make-ahead meal, reheating over medium heat.
SMOKY CHORIZO CHILI
Provided by Trisha Yearwood
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 17
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.
CHORIZO CHILI
When I first got married my husband didn't like the chili I made (my mom's recipe), so I have changed it until I found what he likes. Now he LOVES it. About and two hours before it's done, I add cheese hot dogs to the crock pot--it does change the taste slightly, but he loves to eat chili hot dogs on butter poppy seed rolls. But if you don't like hot dogs, don't add them. I also use 1 can each of light red and dark red kidney beans for color, but you can use two cans of the same if you want. ENJOY!
Provided by jamiej
Categories One Dish Meal
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- cook chorizo breaking it up. drain. add all to crockpot cook at least 6 hours, stirring every so often.
- optional: two hours until done add hotdogs( your choice) serve with favorite rolls.
Nutrition Facts : Calories 574.6, Fat 30, SaturatedFat 11.1, Cholesterol 66.5, Sodium 1502, Carbohydrate 45.2, Fiber 11.4, Sugar 5.3, Protein 32.2
CHORIZO SAUSAGE CHIHUAHUA DOGS
Make and share this Chorizo Sausage Chihuahua Dogs recipe from Food.com.
Provided by NormCooks
Categories Lunch/Snacks
Time 20m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Prepare your Sausages grilled, baked, broiled, on your outdoor grill, or pan-fried. A 1 lb package will contain 5 sausages. I cooked mine with the onion slices on my George Foreman Indoor Grill.
- Warm up the grill for 5 minutes with the onions inside. Always spray your indoor grill with Pam prior to the warm-up period.
- Line the sausages up across the grates so you get grill marks on them. Close the grill and set your timer for 5 minutes.
- While the Sausages are cooking, spread your hot dogs bun, sprinkle a layer of shredded cheese inside, then insert them in your toaster oven until the cheese is slightly melted.
- Insert your cooked Chorizo Chihuahua Dogs into each bun on top of the bed of melted cheese. Top with your sliced onions and 2 tablespoons or more of your favorite salsa. You can also top with chili or other toppings of your own choosing.
Nutrition Facts : Calories 1190, Fat 89.1, SaturatedFat 36.8, Cholesterol 216.6, Sodium 3487.3, Carbohydrate 33.3, Fiber 2.3, Sugar 7.8, Protein 61.3
BEEF AND CHORIZO CHILI
Make and share this Beef and Chorizo Chili recipe from Food.com.
Provided by Chef Shadows
Categories Black Beans
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook beans a day in advance.
- Brown the beef and chorizo in a heavy pot. Drain off any excess fat.
- Add the onion and garlic and cook until just soft.
- Add the remaining ingredients.
- Bring to a boil.
- Reduce the heat and simmer for 45 minutes. Serve warm.
Nutrition Facts : Calories 281.6, Fat 15.1, SaturatedFat 5.5, Cholesterol 33.3, Sodium 743.3, Carbohydrate 22.1, Fiber 6.2, Sugar 5.2, Protein 15.6
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- n a large heavy cast iron pot over medium heat, melt the coconut oil, add the onions and garlic and sauté about 5 minutes stirring several times. Increase the heat to medium high and add the chorizo and beef and brown crumbling with a wooden spoon.
- Add the salt, cumin, chili powder, smoked hot paprika and blend in. Add the beer, blend, reduce the heat to medium and let it cook about 5-7 minutes, stirring occasionally.
- Add the tomatoes, drained beans, juice and blend. Reduce heat to medium low and cook about 45-60 minutes. Reduce the heat to simmer/low until ready to serve. If the chili is too thick, add some water or chicken broth.
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4.1/5 (73)Total Time 1 hr 55 minsCategory SoupCalories 349 per serving
- In a large bowl, add chorizo, ground beef, cumin, salt, oregano and black pepper. Mix together until well combined.
- In a large pot or Dutch oven (5 quarts or larger) over medium-high heat, add meat and brown until cooked through, about 8-10 minutes. Drain off grease, transfer meat to a large bowl and set aside.
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