Warm-up with a scrumptious chorizo chili
The past few weeks have been blistery and cold, and with the cold comes the perfect opportunity to heat things up in the kitchen. For years I have been making chili, but usually it is of the vegetarian, or original beef, variety. This time, I decided to try out chorizo sausage as a new way to spice things up. Cooking chili may seem like a serious undertaking as there are so many ingredients, but once you begin to smell the aroma, you’ll surely agree that it is well worth the effort!
This chorizo chili is an excellent meal to warm you up on a chilly winter night.
Let’s begin by talking about the preparation. First, you want to chop up your aromatic staples. These include: three or four cloves of garlic, one medium cooking onion, and one jalapeño (with, or without the seeds), depending on your need for heat. By preparing this first, it allows for a smoother cooking process – if you are slower moving in the kitchen, you may want to prep all of your veggies first.
Next, get out a large saucepan and heat two tablespoons of olive oil on medium heat. Then, add the onion, garlic, and jalapeño, and stir often to ensure the mixture does not burn. Next, add in the sausage that has been removed from the casing, and break it apart to allow for even cooking. Turn the stove to medium-low, and allow to cook, stirring occasionally. Measure out two tablespoons of chili powder, 1/2 a tablespoon of cayenne pepper, and 1/2 a teaspoon of chili flakes and add to the mixture. While the sausage and the aromatic elements are cooking and fusing their flavours together, it is time to prepare the rest of the ingredients.
Rinse and cut up one red bell pepper into 1/2 inch cubes, then rinse and chop four cremini mushrooms; add these veggies into the saucepan and stir. Next, rinse two handfuls of spinach and add to the saucepan as well.
Then, it is time for the beans – rinse a can of six-bean blend and a can of black beans. Once the beans are rinsed, add them to the saucepan so they can begin to soften. Next add two cans of diced tomatoes (with their juices), and two tablespoons of tomato paste. The final step is adding a handful of fresh cilantro, chopped roughly. Stir all of the ingredients together, add some kosher salt-and-pepper, and reduce to a low-simmer. Allow the chili to cook for 45-minutes to an hour for all the flavours to blend well. Lastly, squeeze half a lime into the chili – it adds a zesty touch. I served this chili with shredded old white cheddar, slices of avocado, and some fresh cilantro, with crisp garlic toast on the side. This is one meal that can surely heat you up on one of the coldest days of the year. Enjoy!
Shopping list:
– Chorizo sausage
– Onion
– Garlic
– Red bell pepper
– Spinach
– Jalapeño
– Cremini mushrooms
– Diced tomatoes
– Tomato paste
– Chili powder
– Cayenne pepper
– Chili flakes
– Fresh cilantro
– Six-bean blend
– Black beans
– Kosher salt
– Lime
– Black pepper