It’s the perfect day to stay inside and watch football playoffs (or write your dissertation.) So to warm up my fingers, I thought I would synergize multidisciplinary dialogue and share my chili recipe for this Sunday. It’s a new one, inspired by Scott’s request for a chili with “a lot of beans.”
BBCC – Black Bean Chorizo Chili
1 lb of fresh chorizo
1 small onion chopped
2 pieces of bacon (most of the fat cut off – not that’s saving that many calories…)
1 habanero chili
4 cans of back beans (I like Eden Organic)
1 can Ro*Tel tomatoes with habanero
1 can Muir Glen fire roasted tomatoes w/green chilies
handful of chocolate chips
cilantro (I like a lot)
Spice Mix
chile powder
cumin
cayenne
cinnamon (just a dash)
Render bacon in bottom of large heavy pot (I use my LeCreuset dutch oven.) Add onions and stir until they start to soften. Add chorizo and stir until almost cooked through. Add everything else to the pot and let it bubble over low heat for a few hours.
If you’re not a huge spice person, you can add a bit of sour cream to tame the heat (I’m not a big sour cream fan) or you can skip the whole habanero chili.
Enjoy!
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