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1/2 pound fresh chorizo sausage, casings removed
3 cups small potatoes, peeled and diced
1 15.5-ounce can of black beans, drained and rinsed
1 15.5-ounce can of pinto beans, drained and rinsed
2 14.5-ounce cans of fire roasted tomatoes, undrained
4-ounce can sliced jalapeños
1 medium onion, diced
2 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon tomato paste
1 teaspoon Kosher salt, more to taste
2 3/4 cups chicken stock
2 tablespoons olive oil
1/2 cup sour cream
1 lime, juiced
1 chipotle pepper in adobo sauce, minced
In a medium sauce pot, drizzle 2 tablespoons of olive oil. Sweat onions until translucent, about 5 minutes. Add garlic, cook 3 more minutes until aromatic, then add chili powder and cumin. Add chorizo sausage, cook and brown for 10 minutes.
Add the jalapeños, potatoes, black beans, pinto beans, fire roasted tomatos, and chicken stock. Cook on low heat for 1 hour, stirring occasionally.
In a small bowl, mix sour cream, lime juice, and chipotle pepper. Season with salt to taste.
Serve warm and top with tortilla chips, avocado, cilantro, and sour cream sauce if desired.
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- Hey guys, today we're making a spicy chorizo chili with a sour cream and chipotle en adobo sauce, with avocados and fresh cilantro. We're gonna start out with some olive oil in a heavy-bottom pot. We just want about a tablespoon or so, and I'm using some chorizo! I love chorizo. Spicy, Spanish sausage. I'm just gonna break it down with the spoon, and let it get nice and golden brown. And all that chorizo has great flavor, it's got great oil and fat inside of it. So over medium heat, just let it break down and do its thing. In the meantime, I'm gonna work on slicing a Spanish onion. Using a yellow onion here, run your knife right through. Now I'm gonna also do two cloves of garlic. Using fresh garlic, just give it a smash. Another smash. Just give it a rough chop. Oooh, this looks so yummy! Now if you feel like it needs a little bit more oil, if it's sticking a little bit, just add a little bit more oil. Let it get nice and brown and break it down using the back of your spoon. So to that, I'm going to add in my garlic and my onions that we chopped. And we're gonna cook the onions and garlic just to sweat them. So now I'm gonna add in my tomato paste, and you just wanna cook out that flavor. I'm gonna chop up these jalapeño peppers. Just roughly chop them on your cutting board. I'm gonna add that also to the pan, give it a mix. We got some crushed fire-roasted tomatoes, you can find it in a can. Really, really delicious. Just add that into your chili. We're also going to add in a combination of black beans and pinto beans that we've rinsed and drained. We're also going to add in some potatoes that we peeled and chopped. We're gonna now add in some chicken stock, and we're also going to use some chili powder. I love chili powder, and this is cumin powder. So that goes right inside, just give that a mix. So what we're gonna do is we're gonna cover it with a lid for one hour. And everything's just gonna get nice and cooked down, and then we're gonna start to serve it in our bowl. Easy. Our chili smells delicious, it's been cooking for an hour, now here's the time for the big reveal. Ready? Yes! That looks awesome. Smells delicious and incredible. What I'm gonna do is I'm just gonna spoon some of the chili inside of my bowl here. I like this bowl, it's a beautiful size portion bowl. So now I'm gonna work on some fixings to put on top. I'm gonna slice up just about a quarter of an avocado, and then just press it down on your board, and they fan out really nicely. Now what I'm also going to do is I've worked on a sauce. Just sour cream, one whole chipotle pepper, we chopped it up, we added it inside of the sour cream with a little bit of lime juice, little bit of salt and pepper. Super yummy, and that's gonna go right on top of that avocado. Fresh corn chips that we fried up. And of course some fresh cilantro, 'cause you gotta have some fresh cilantro! And it's done! Our spicy chorizo chili looks delicious, I'm just gonna go in for it, guys. Come here chili, chili, chili! Mmm. This whole chili is just dynamite. I mean, it didn't take us really long to make. I just forgot about it for an hour, came back and it was luscious and delicious. I'm Son of a Southern Chef, thanks for watching everybody! I'll see you next time.