Black Bean and Chorizo Chili w Cilantro Cream Sauc
By
benelisa cotto
@chefbeni
1
I won a local chili cook off with this recipe.I created it when i had leftover black bean soup.I added chorizo and roasted veggies and it became this chili.
Ingredients
- 4 c
- black beans,dry
- 3 lb
- chorizo
- 1 lb
- ground pork
- 16 oz
- canned diced tomatoes
- 4 oz
- tomato sauce
- 1 large
- red bell pepper
- 1 large
- green bell pepper
- 1 large
- spanish onion (yellow)
- 4 large
- cloves garlic
- 1 large
- jalapeno peppers
- 40 oz
- veggie stock
- 1/2 c
- chopped cilantro
- 1 c
- sour cream
- 1 c
- tortilla chip pieces
- paprika, sweet mild
- cumin
- mexican oregano
How to Make Black Bean and Chorizo Chili w Cilantro Cream Sauc
- 1soak the beans over night,this will cut the cooking time,if not soak for an hour,rinse and drain.pour veggie stock in a large pot and add beans,turn heat on to medium.
- 2in a pan on medium heat add chorizo and pork,allow fat to render,and brown meat,season with paprika, cumin,mexican oregano and salt and pepper.once browned add meat to beans and broth.
- 3on the stove top set peppers on the open flame and rotate until they are scorched.set in a zip lock.in a saute pan that has chorizo oil,add diced onions and saute until golden,add chopped garlic and cook for a minute.set aside.now peel the skin off of peppers and dice.add onion,garlic and peppers to pot,along with tomato sauce and diced tomatoes.
- 4set heat to medium low and cover,simmer,stirring every so often to avoid sticking to bottom.simmer until thickened and flavorful...top with cilantro cream:in a blender add 1 cup sour cream,half cup cilantro,salt to taste,and blend until smooth...sprinkle crispy tortillas over sauce:use tortilla chips or make your own by frying corn tortillas until crispy,then crumble into small pieces.
