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Spanish Chorizo and Chicken Chili

11 Jan

While we haven’t had any snow, it’s been cold.  Chili is a great meal to warm you right up.  Daniel thought this chili was delicious and the chorizo added some extra spice to it!





  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 2 pounds ground chicken or turkey
  • 3/4 pound chorizo, cut into medium dice
  • 2 medium onions, chopped
  • 5 to 6 garlic cloves, chopped or grated
  • 2 jalapenos diced
  • 1/4 cup sherry or 1/2 cup dry Spanish wine such as Rioja
  • 1/4 cup hot sauce
  • 2 to 3 cups chicken stock, depending on how thick you like your chili
  • 2 rounded tablespoons (about 2 palmfuls) smoked paprika
  • 1 tablespoon (about a palmful) cumin
  • Salt and freshly ground black pepper
  • Packet of hot chili mix
  • Large can of crushed tomatoes
    Tortilla chips
  • Shredded Cheese


Heat the oil in a large skillet or chili pot over medium-high heat.  Once the oil is hot, add the ground chicken or turkey and brown it for 5 to 6 minutes then add the chorizo and cook 2 to 3 minutes more to render the fat.

Drain the fat.  Add the hot chili mix/packet, diced jalapenos, onions, and garlic.  Season with the pepper, paprika, and cumin, then cook until the onions are tender, 5 to 6 minutes more.  Stir in the sherry or wine, stir for 1 minute, then add the can of crushed tomatoes, and 2 cups of stock.  Simmer for a couple additional minutes to combine the flavors, then taste for salt or hot sauce.  Add more stock if you like the chili thinner.  Garnish with shredded cheese and serve with tortilla chips or cornbread!~

Recipe adapted from – Rachael Ray’s Big Orange Book “Chorizo and Chicken Chili”


It’s Chili time!!

21 Jan

The weather here has been cold and snowy.  With temperatures approaching zero degrees this weekend and wind chills below zero, it’s a great weekend for some chili!  My husband loves his spicy food and by seasoning the meat prior to adding the remaining ingredients the flavor is distributed nicely.  I don’t add a lot of diced tomatoes because we doesn’t enjoy the consistency of chili with lots of tomatoes, but if you do you can surely add an extra can of diced tomatoes to this recipe.


1 pound ground beef; I used 85%
1 pound ground sausage; I used hot sausage
1 can of diced tomatoes with garlic and basil
1/2 oz. can of tomato sauce; more/less depending on your liking and desired level of thickness
1 can of kidney beans; with liquid drained
1 can of black beans; liquid drained
1/2 large yellow onion chopped
1 packet of hot chili mix

In addition; please note that the following will add a level of hotness to your chili, but the brown sugar will add a bit of contrast to it as well:

1 teaspoon ground cayenne pepper
1 teaspoon Italian Seasoning
1 tablespoon mexican chilli powder
1 tablespoon garlic powder
1 tablespoon Frank’s Red Hot Sauce
2 tablespoons Brown Sugar


1.  In large skillet, cook meat over medium high heat until evenly browned.  While cooking, break apart the meat until it’s crumbled.
2.  Drain liquid.
3.  Put meat into a large pot and add the seasoning packet of chili mix.  Mix well and add a little water if you need to distribute more.
4.  Add the chopped onions, diced tomatoes, tomato sauce and beans to your meat mixture.  Stir well.
5.  Add your remaining seasonings, hot sauce, and sugar and mix.
** Here is where I taste the chili to see what I think it needs.  Perhaps you want to add more heat to your chili or added seasonings.  Add them now
6.  Cook over low heat for 1-2 hours.

Serve with plenty of shredded cheese!  I occasionally make corn bread to go with chili, but with the Superbowl coming up, it may be nice to have a potato bar and some chili!

Adapted from Blue’s Chili Recipe via local chat board