So as Spring kicks in and warm weather is the norm, I had a craving for some chili one cool morning. My husband wanted Chorizo Chili, and I wanted Chipotle Chili. This is what I came up with to appease each of us. The result has some heat, just like the afternoon ended up having as well, but the chili tasted great, and the heat from Mother Nature and the chili were well received.
1/2 small onion diced
1 tbls minced garlic
1 lb bulk chorizo, or links removed from casing
2 14oz. can fire roasted, diced tomatoes
1/2 can, or approximately 3.5 oz. chipotle in adobo (less if you don't want it spicy)
1 can brooks medium chili beans
1/4 cup dry red wine
chicken broth (as needed)
2.5 tbls bittersweet chocolate chips
1 tbls cumin
1 tbls chili powder
Spray stock pot with olive oil spray, and brown onion, garlic and chorizo. Once browned, deglaze pan with red wine. Add tomatoes, chipotle, beans, broth, chocolate chips, cumin and chili powder and let simmer on low for about an hour. Serve with shredded cheddar cheese on top, and a dollop of sour cream.
1/2 small onion diced
1 tbls minced garlic
1 lb bulk chorizo, or links removed from casing
2 14oz. can fire roasted, diced tomatoes
1/2 can, or approximately 3.5 oz. chipotle in adobo (less if you don't want it spicy)
1 can brooks medium chili beans
1/4 cup dry red wine
chicken broth (as needed)
2.5 tbls bittersweet chocolate chips
1 tbls cumin
1 tbls chili powder
Spray stock pot with olive oil spray, and brown onion, garlic and chorizo. Once browned, deglaze pan with red wine. Add tomatoes, chipotle, beans, broth, chocolate chips, cumin and chili powder and let simmer on low for about an hour. Serve with shredded cheddar cheese on top, and a dollop of sour cream.
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