Sunday, November 6, 2011

Recipe: Jolie's Mexi-Can Chili

This is a super easy chili recipe that I came up with one day when I wanted to use up some chorizo and other stuff in my pantry. The best thing about it is you don't need to add any seasonings, just cook the chorizo and open a few cans. This is what I used when I made chili yesterday, feel free to make subtitutions to taste.

Makes about 6 bowls of chili.
Prep time: 15 minutes
Cook time: 5-8 hours

1 lb Beef Chorizo
16 oz can Old El Paso Fat Free Refried Beans
15 oz can Bush's Seasoned Black Beans
14.5 oz can Hunt's Diced Fire Roasted Tomatoes
10 oz can Old El Paso Medium Enchilada Sauce
8 oz can Ro*Tel Zesty Tomato & Green Chili Sauce
1 cup Trader Joe's Frozen Cut White Corn

Brown the chorizo over medium heat for about 10 minutes. While chorizo is cooking, drain and rinse black beans. Open other cans and throw everything in a crock pot (mine is 3.5 qt, that size or larger will do). Add frozen corn and cooked chorizo, stir and let cook on low for about 5-8 hours. Serve with your favorite chili fixings: shredded cheese, sour cream, tortilla chips.

Notes: This chili could easily be made vegetarian by using Soyrizo in place of the chorizo.

It is thick because of the refried beans, if you want a thinner chili use whole pintos instead of refried.

I adjust the heat of the chili using the enchilada sauce, so go with hot or mild to your family's taste.

This dish is also light on tomatoes compared to other chili recipes - my family isn't big on tomatoes so if yours is you might want to add an extra can of tomatoes.

Brand names are just the particular ones I used this time around and they worked out so well I wanted to keep a record of the specific brands used in this batch of chili, feel free to use you own favorite brands.