Chorizo Sausage Chili

I'm a big fan of this chili. I prefer to make it with Kiolbasa Chorizo (which I think is really excellent). My local Sam's Club sells this kind of chorizo. Note that this recipe packs some heat. You can omit the cayenne pepper and cut back on the chili powder if you'd like to dial it back some.


2 lbs. Kiolbassa Chorizo (ground, not in links)

2 cloves garlic, chopped

1 onion, diced

1 can of tomato sauce

2 T. chili powder

1 tsp. ground cumin

1 tsp. ground oregano

1 tsp. salt

½ tsp. cayenne pepper

1 can of diced tomatoes

1 can of kidney beans, drained

1 can of pinto beans, drained

Optional toppings:
Sour Cream
Mexican Cheese, shredded
Tortilla chips


Remove chorizo from casing and cook in a skillet over medium high heat until done. Drain and return to skillet.

Add onions and garlic to skillet and sauté until onions are translucent.

Pour in tomato sauce, diced tomatoes, chili powder, cumin, oregano, salt and cayenne pepper. Stir until all ingredients are mixed and cover. Reduce to low heat.

Simmer for 1 hour, stirring occasionally. Add kidney and pinto beans, then stir. Simmer for 10 minutes.

Serve with your favorite toppings.

Palmer's Chili

Courtesy of Heather Palmer.
I love this chili. I make it frequently, serving it with Frito's corn chips, chopped scallions, sour cream, and shredded cheddar cheese. I always make fresh cornbread to go with it, too. You can find the cornbread recipe here.

1 large onion, chopped fine
1 green pepper, chopped fine
1 pound ground beef
2 (15-oz) cans diced tomatoes
2 (15-oz) cans kidney beans, drained and rinsed
2 (15-oz.) cans tomato sauce
dash cinnamon (just the teensiest, tiniest little pinch; if you add too much, that's all you'll be able to taste)
1 teaspoon cumin
1 to 2 tablespoons brown sugar (depending on how sweet you like it; the vinegar balances the sweetness)
1 to 1½ tablespoons chili powder
1 ½ teaspoons salt
1 bay leaf
paprika
cayenne pepper
2 tablespoons vinegar

Optional, for garnish:
scallions, chopped
Frito's corn chips (or tortilla chips)
sour cream
shredded cheddar cheese

Brown ground beef along with onions and green peppers in large skillet. Once meat is cooked through and onions and green peppers are softened, add remaining ingredients and simmer for a half-hour to a couple of hours (the time is variable – I’ve eaten it immediately, but it tastes best when simmered longer). The spices are also variable, depending on personal preference.

Chicken & White Bean Chili

One of my favorite cold-weather meals.

Courtesy of Jenna Riggs.

Serves 6 to 8.

1/4 cup butter

2 large onions, finely diced

1/3 cup flour

4 cups low-sodium chicken broth

3 cups half-and-half

3 cans Great Northern beans

1 to 2 cans diced green chilies

4 cups shredded, cooked chicken

1 tablespoon chili powder

1 tablespoon hot pepper sauce

1 tablespoon ground cumin

2 teaspoons salt

1/2 teaspoon white pepper

1-1/2 cups grated Monterey Jack cheese (about 6 oz.)

1 cup sour cream

chopped fresh cilantro, for garnish

green salsa, for garnish

Melt butter in heavy, large pot over medium heat. Add onions and sauté until tender, about 15 minutes. Add flour and stir until incorporated; do not brown. Gradually whisk in chicken broth and half-and-half. Simmer gently until thickened, about 10 minutes. Strain and rinse canned beans and add to pot. Add green chilies, shredded chicken, and next 5 ingredients. Simmer gently to blend flavors, about 20 minutes. (Chili can be made to this point one day ahead. Chill until cold, then cover and keep chilled. Reheat before continuing with recipe.)

Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil). Ladle chili into bowls and garnish with cilantro and green salsa. Serve.  Pass extra cilantro and green salsa at the table for people to add as desired.

For a printable version of this recipe, go here.