It's tailgate and football time! So it's time for chili!
I found this recipes at least 20 years ago in a copy of Cooking Light magazine. And have made it ever since. It's great to take to parties ... and usually gone in half and hour.
The first time I saw this I thought it would be great to substitute soy chorizo for the original one. And I was right! You can get it under the name Soyrizo now at most groceries. Or Trader Joe's also has a version.
Actually, I've never ... ever made this with original chorizo. But pair those undeniable spices with the snap of the adobo, a smoothing of chocolate, and bluntness of the beans and you have a multi-layered flavor that can't be denied.
And most people who encounter it can't. I drain coconut yogurt in a yogurt cheese strainer for a good Dairy Free alternative ... but nothing beats real sour cream. Eat it up ... FOR REAL!
AuthorJill PlaceCategoryDairy-Free, Entree, Food-Sensitive, Gluten-Free, PaleoDifficultyBeginnerPair the undeniable spices of chorizo (I've always used the soy version) with the snap of the adobo, a smoothing of chocolate, and bluntness of the beans and you have a multi-layered flavor that can't be denied. Eat it up ... FOR REAL!
Remove 2 chiles from can; finely chop, reserving chiles and sauce for another use.
Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chiles, 1 3/4 cups onion, bell peppers, garlic, and chorizo; saute 5 minutes or until tender. Add chili powder and next 7 ingredients (chile powder through corn), stirring to combine. Bring to a boil. Reduce heat, and simmer covered, 30 minutes, stirring occasionally. Remove from heat; stir in chocolate, salt and black pepper.
Ladle 1 cup chili into each of 12 bowls. Top each serving with 1 tablespoon sour cream and 1 tablespoon onion. Serve with tortilla chips.
Ingredients
Directions
Remove 2 chiles from can; finely chop, reserving chiles and sauce for another use.
Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chiles, 1 3/4 cups onion, bell peppers, garlic, and chorizo; saute 5 minutes or until tender. Add chili powder and next 7 ingredients (chile powder through corn), stirring to combine. Bring to a boil. Reduce heat, and simmer covered, 30 minutes, stirring occasionally. Remove from heat; stir in chocolate, salt and black pepper.
Ladle 1 cup chili into each of 12 bowls. Top each serving with 1 tablespoon sour cream and 1 tablespoon onion. Serve with tortilla chips.
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