We've had some really cold days here, and the other night I had a hankering for chili. I couldn't find a recipe that I liked fully (and that didn't take 4 hours or ingredients I didn't have), so I combined some of the things I did like, and added some of my own touches. It turned out quite delicious...I wish I'd made more.
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Chili with Chorizo
serves 4
2 cans whole tomatoes
1 red pepper
1/2 an onion, diced
1 clove of garlic, diced
2 small links of chorizo, diced (I use the Goya brand)
1 palmful of chili powder
1 palmful of cumin
a pinch of ground chipotle chili pepper (or red pepper)
1/2 a palmful of paprika
1/2 a palmful of cinammon
1/2 a palmful of dried cilantro (or use ground coriander if you have it)
1 lb ground turkey (or the meat of your choice)
1 palmful of unsweetened cocoa (I used Hershey's dark chocolate cocoa)
1 can red kidney beans
salt and pepper
Toppings:
chopped scallions
cheese (chedder or pepper jack are good)
Set your oven to broil. Put the red pepper on a baking sheet and under the broil. Turn occasionally until all sides are blistered (or blackened). When the pepper is done, put it in a plastic bag, seal, and let cool. When ready to use, peel the skin and dice.
Drain the tomatoes and reserve the juice. Hand crush them and put them in a baking pan. Drizzle with olive oil and sprinkle with salt and pepper. Roast in a 450 degree oven for about 10 minutes. (I have a toaster/convection oven and a regular oven, so I was able to do these two steps at the same time).
Meanwhile, heat a pot over medium heat and add a little olive oil. Add the onions, garlic and chorizo. Sauté for a couple of minutes and then add the chili powder, cumin, paprika, ground chipotle pepper, cinnamon and cilantro, and season with a bit of salt and pepper. Add the meat and break apart while it is cooking with your spatula. Then add the roasted red pepper.
After the meat is brown, add the roasted tomatoes and the reserved juice. Bring to a boil, then add in the cocoa. Stir, then add the kidney beans. Let simmer for about 10 minutes (or until you are ready to eat). Check the seasonings, top with your favorite topping and serve.
The chili will be thick...if you like yours thinner add some water or chicken broth until it is the consistency you like.
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Cilantro-Lime Cornbread
This is so easy..you can use basic cornbread mix and add whatever flavorings you like.
1 box Jiffy cornbread mix
1 egg
1/3 cup of yogurt
a handful of chopped fresh cilantro
juice of 1 lime
1 can of corn (or use a handful of frozen corn)
Mix all of the ingredients together and put in an 8x8 pan. Follow the cooking instructions on the box.
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