Chili With Corn Chorizo Recipes
CHORIZO CHILI
When I first got married my husband didn't like the chili I made (my mom's recipe), so I have changed it until I found what he likes. Now he LOVES it. About and two hours before it's done, I add cheese hot dogs to the crock pot--it does change the taste slightly, but he loves to eat chili hot dogs on butter poppy seed rolls. But if you don't like hot dogs, don't add them. I also use 1 can each of light red and dark red kidney beans for color, but you can use two cans of the same if you want. ENJOY!
Provided by jamiej
Categories One Dish Meal
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- cook chorizo breaking it up. drain. add all to crockpot cook at least 6 hours, stirring every so often.
- optional: two hours until done add hotdogs( your choice) serve with favorite rolls.
Nutrition Facts : Calories 574.6, Fat 30, SaturatedFat 11.1, Cholesterol 66.5, Sodium 1502, Carbohydrate 45.2, Fiber 11.4, Sugar 5.3, Protein 32.2
CHORIZO CHILI
I modified a bean soup recipe and came up with this wonderful chili. I make it mild for my family but add Tabasco sauce to spice up my bowl. -Jenne Delkus, Des Peres, Missouri
Provided by Taste of Home
Categories Lunch
Time 5h20m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- Combine first 9 ingredients in a 4- or 5-qt. slow cooker. Cook, covered, on low 5-6 hours or until flavors are blended. Serve with avocado, sour cream and cilantro.
Nutrition Facts : Calories 366 calories, Fat 17g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 1262mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 10g fiber), Protein 18g protein.
CHORIZO CHILI
I was going to attempt a chili recipe I got from a friend and discovered I had none of the ingredients. I already had my meats thawed and was set on chili for dinner, so I took what I had in my pantry and went with it. It's a big hit in my house now.
Provided by Mary Nace
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 3h30m
Yield 8
Number Of Ingredients 12
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Stir ground beef and chorizo sausage into onion mixture; cook, breaking meat apart while stirring, until no longer pink, 10 to 15 minutes.
- Mix ground beef-chorizo mixture, diced tomatoes, chili, butter beans, tomato sauce, chili powder, chipotle seasoning blend, salt, and black pepper in a slow cooker.
- Cook on High until flavors have blended, 3 to 4 hours.
Nutrition Facts : Calories 434.3 calories, Carbohydrate 17.4 g, Cholesterol 80.7 mg, Fat 29.3 g, Fiber 5 g, Protein 25.7 g, SaturatedFat 11 g, Sodium 1192.8 mg, Sugar 3.4 g
30 BEST WAYS TO COOK WITH CHORIZO
Spice up your meals with these quick and easy chorizo recipes! From breakfast tacos to pasta to enchiladas, chorizo gives these dishes the perfect kick.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chorizo recipe in 30 minutes or less!
Nutrition Facts :
CHILI CHORIZO CORNBREAD
Steps:
- Preheat the oven to 375°F. Butter a 9 x 9 inch baking dish. Set aside.
- Whisk together the cornmeal, cream corn. sour cream, milk, vegetable oil, sugar, green chilies and eggs.
- Mix in cooked and crumbled chorizo sausage, 1 1/2 cup shredded cheddar cheese, and green onion by hand.
- Pour into the baking dish and sprinkle the top with the remaining cheese.
- Bake for 45 minutes until a toothpick inserted into the center show moist crumbs. Cut into squares and serve.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 35 g, Protein 15 g, Fat 22 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 91 mg, Sodium 567 mg, Fiber 3 g, Sugar 7 g, Calories 407 kcal, UnsaturatedFat 7 g
TURKEY AND CHORIZO CHILI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oil in soup pot or Dutch oven over medium-high heat. Add the chorizo and brown. Add the turkey and break up with a potato masher, then season with some black pepper. When the turkey is browned, add in the corn.
- Place the reserved corncob in a small pot and add the stock and a little water to cover. Bring to a bubble and simmer.
- To the meat and corn, add the chipotle puree, stirring until fragrant. Add the cinnamon, garlic and onions, and partially cover to soften, 5 minutes. Add the tomato paste and stir until fragrant, about 1 minute.
- Remove the cob from the corn stock, then add the stock and beans to the chili, and stir to combine. Cool and store the chili for a make-ahead meal.
- Reheat over medium heat, adding a little more stock or water if necessary.
- To serve, top with cilantro and the juice of a wedge of lime and some crushed corn chips.
CHILE AND CHORIZO CORNBREAD
Provided by Bruce Aidells
Categories Bread Side Bake Super Bowl Lunch Casserole/Gratin Sausage Cornmeal Corn Hot Pepper Jalapeño Sour Cream Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°.
- Crumble and fry the Chorizo in a heavy skillet over medium-high heat for 5 minutes to render some of the fat. Put the sausage meat and 3 tablespoons of the fat in a large bowl. Add the cornmeal, baking powder, salt, eggs, sour cream, corn, chiles, and 1 1/4 cps of the cheese. Mix all ingredients thoroughly.
- Generously butter a 1 1/2 quart casserole, 9 by 9-inch baking dish, or 10-inch heavy skillet. Spoon in the cornbread batter. Sprinkle the top with the remaining 3/4 cup cheese. Bake for 45 to 55 minutes, until the cornbread turns golden and smells wonderful. Serve hot.
CHILI WITH CORN & CHORIZO
This chili is thick with corn, chorizo and other good things-and it's ready to serve in just 30 minutes.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Brown meat with onions in large saucepan on medium-high heat; drain.
- Add all remaining ingredients except cheese; stir. Bring to boil; cover. Simmer on medium-low heat 15 min., stirring occasionally.
- Serve topped with cheese.
Nutrition Facts : Calories 410, Fat 22 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 75 mg, Sodium 1170 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 25 g
PAPAS CON CHORIZO RECIPE
This papas con chorizo recipe is a classic Mexican dish of potatoes cooked with Mexican chorizo, perfect as a filling for tacos, sandwiches or a side dish.
Provided by Mike Hultquist
Categories Main Course Side Dish
Number Of Ingredients 7
Steps:
- Cover the potatoes in a pot with water and bring to a boil. Cook for 7-8 minutes, or until tender. Drain and set aside.
- While the potatoes are boiling, heat the oil in a large pan. Add the onion and peppers and cook 5 minutes to soften.
- Add the garlic and cook another 1 minute, until the garlic blooms.
- Add the Mexican chorizo and break it apart with a wooden spoon. Cook for 6-7 minutes, or until cooked through.
- Add the softened potatoes and cook another minute to blend the flavors.
- Taste and adjust with salt and serve.
Nutrition Facts : Calories 345 kcal, Carbohydrate 23 g, Protein 16 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 53 mg, Sodium 1026 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving
CORN AND CHORIZO CHOWDER
A hearty recipe for corn and chorizo chowder with a punch of chili.
Provided by Anina
Categories Main Dish
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large saucepan, heat the olive oil and add the chorizo, celery, garlic, carrot and turmeric. Saute for a few minutes. Leave some cooked chorizo to garnish the final dish.
- Add the liquids next. The stock and dairy comes in as well as the corn and potato.
- Cover and leave to simmer for 20 minutes, stirring every now and then. Add more liquid in the form of milk/stock if you think it too thick. Season.
- After 20 minutes the potato should be soft and you are now ready to serve your chowder with crusty bread and sour cream.
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- Put the Roasted Tomatillo Sauce in a large, heavy bottom sauce pan set over medium high heat. Sprinkle all sides of the chicken thighs with salt and pepper and nestle into the pan, stirring to coat the chicken in the sauce. Bring the sauce to a boil, then reduce the heat to medium-low, cover the pot and let simmer, stirring occasionally, until the chicken is cooked through, about 25 minutes.
- While the chicken cooks, heat 2 tsp extra virgin olive oil (or vegetable oil) in a large, heavy bottom saucepan or dutch oven over medium heat until shimmering. Add the chorizo and cook, stirring frequently, until cooked through. Use a slotted spoon to remove the sausage from the pan, leaving the oil behind.
- Return the pan to medium heat and add the diced onion. Cook, stirring frequently, until the onion is soft and translucent, about 5 minutes. Add the garlic, diced chipotle peppers, green chilis, cumin, oregano, and about 2 tsp each salt and pepper. Cook stirring constantly, 1 minute longer.
- Add the potatoes to the pan and cook stirring frequently, for 5 minutes. Add the broth, beans, and chorizo to the pan, turn the heat to high, and bring to a boil. Reduce the heat to medium, and let simmer until the potatoes are tender, about 15 minutes.
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- n a large, heavy bottomed pot or dutch oven, heat oil over medium-high heat. Add onions and bell peppers and sauté until onions are translucent and the peppers are soft, about 3-5 minutes.
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- Add two tablespoons extra virgin olive oil to a Dutch oven heated over medium heat. Remove the chorizo from the casing, and add to the Dutch oven. Use a spatula to break the sausage into small bits as it cooks. Cook for about 8 minutes until meat is browned all over. (It doesn’t have to be completely cooked through as it will finish cooking while it simmers in the chili.) Remove the cooked sausage and set aside. Make sure to leave at least a tablespoon of fat in the Dutch oven to cook the onions and garlic.
- Add the chopped onion to the Dutch oven, and cook about 5 minutes until beginning to soften. Add the minced garlic, and cook 2 more minutes. Spoon in 2 tablespoons tomato paste and cook, stirring constantly about 2 minutes. (This boosts the flavor of the tomato paste and creates more complex flavors.) Deglaze the pan with 1/4 cup dry red wine.
- Add the chili powder, cumin, and cacao powder, and stir to combine. Pour in the diced tomatoes and beef broth, and stir all ingredients. Finally, add the drained and rinsed beans and the chorizo, stirring well to combine all ingredients.
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5/5 (22)Calories 325 per servingServings 10
- Heat a Dutch oven over medium-high heat. Add chorizo to pan; sauté 3 minutes or until browned. Remove chorizo from pan. Add half of beef to pan; sauté 5 minutes or until browned. Remove beef from pan. Repeat procedure with remaining beef. Add onion and garlic to pan; sauté 3 minutes.
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- Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chiles, 1 3/4 cups onion, bell peppers, garlic, and chorizo; sauté 5 minutes or until tender. Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. Bring to a boil. Reduce heat, and simmer, covered, 30 minutes, stirring occasionally. Remove from heat; stir in chocolate, salt, and black pepper.
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