January is the perfect month to kick your chili game up another notch. With the weather getting its coldest, there’s all the reason in the world to keep your belly warm. This month, add this latin-infused recipe to your chili repertoire. Food blogger Amber from A Ginger in the Kitchen sent us this slightly spicy and totally filling Chorizo Black Bean Chili.
The chili starts with a spicy base of browned chorizo sausage. The chili gets even spicier with contributions from green chillies and jalapenos. The rest of the base comes from a helping of tomatoes, corn, a creative addition of hominy, and Randall Black Beans. After cooking, garnish with smooth chunks of avocado, cilantro, and a homemade chipotle sour cream. If these flavors don’t wow you, we aren’t sure what will.
The one drawback to this dish is the long cooking time. But with chili, waiting is the name of the game. As it cooks in your crock pot, try not to salivate too much over the thought of all those robust flavors intermingling together.
- 1 12 oz. can whole tomatoes in tomato juice, smashed
- 2 10 oz. cans diced tomatoes with green chilies
- 1 24 oz. jar Randall Black Beans, drained & rinsed
- 1 15.5 oz. can hominy, drained
- 1 15 oz. can fire-roasted corn, drained
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 jalapeno pepper, minced
- ½ red onion, diced
- 1.5 lbs. chorizo
- 1 avocado, peeled, cored and sliced
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- ½ cup chipotle ranch dressing
- 1 lime cut in quarters
- Place first nine ingredients in a large crock-pot.
- Brown the chorizo in a large cast iron skillet.
- Place chorizo in crock-pot with other ingredients. Cook on medium heat for 6 hours.
- While the chili is cooking, combine the sour cream and chipotle ranch dressing.
- When chili is done, divide into bowls and top with shredded cheese, avocado, cilantro and chipotle sour cream.
- Squeeze the juice of lime quarter over each bowl.