I spent this past weekend organizing my kitchen. Starting with the spice cabinet, moving on to the pantry, followed by my dishes cupboard and ending with the freezer. I’m sure everyone has their problem areas but since I began food blogging all of mine have blown up. Hey now! ;-)
I found a package of Chorizo sausage in the back of my freezer. I bought it from the sausage guy at the Farmers Market, mostly because it was delicious, partly because I can’t say no, then promptly forgot we owned it. It was time for it to find it’s way into a recipe. I did a mental rundown of the ingredients on hand and without hesitation Chicken & Chorizo Chili rolled off my tongue. Brilliant!!
The next day we grilled the sausage along with a couple of chicken breasts then added them to a sautéed onion. We found this recipe that called for grinding the chorizo before adding it to the chili. What a fantastic way to infuse the broth with the slightly spicy chorizo flavor. Delicious.
Diced tomato, chicken broth, chili powder and cumin are added to the chorizo chicken mixture and simmered for 15 minutes. Then black beans finish it off. Can’t get much easier than that.
We had no idea just how brilliant this flavor combination was. Even two days later when we were enjoying the leftovers we were oooing and aaahing over Chicken & Chorizo Chili. It was still delicious, bursting with flavor.
Chicken & Chorizo Chili
- 3 chorizo sausage links or other smoked sausage
- 1 pound boneless skinless chicken breasts
- 1 Tbl. olive oil
- 1 onion diced
- 1 28- ounce can diced tomatoes
- 1/2 cup chicken broth
- 1 Tbl. chili powder
- 1 tsp. cumin
- 1 15- ounce can black beans rinsed and drained
- salt & pepper to taste
- Grill chicken and chorizo until cooked through. Cut chorizo into chunks then pulse in food processor 4-5 times; should be small chunks. Cut chicken into bite sized pieces. Reserve.
- In a Dutch oven, sauté onion until translucent. Add in chorizo, chicken, diced tomatoes, chicken broth, chili powder and cumin. Simmer covered for 15 minutes.
- Add in black beans and simmer an additional 10 minutes until chili has thickened. Season with salt & pepper to taste.
Here are a few BERORE AND AFTER pictures. It’s such a pleasure to work in an organized kitchen :)