Chorizo Skillet Chili
Ingredients
-
2
pounds
homemade chorizo or store bought
-
1
tablespoon
oil
-
4
ounces
bell pepper, chopped
-
4
ounces
onion, chopped
-
28
ounces
crushed tomatoes
-
3
cups
beef or chicken broth
-
1 ½
teaspoons
pure ground chilies
-
1
teaspoon
cumin
-
1
teaspoon
granulated garlic
-
½
teaspoon
cocoa powder
-
½
teaspoon
instant coffee
-
15
ounces
black soy beans, drained (optional)
Instructions
- Heat oil in a large skillet over medium-high flame and brown the chorizo.
- Lower the heat to medium, push the chorizo to the sides, and add the chopped onion and bell pepper, sautéing until the onions are almost translucent.
- Mix the chorizo and vegetables, then add the granulated garlic, chile powder, and cumin, cooking for about a minute.
- Add the crushed tomatoes, broth, cocoa, and instant coffee, stirring and bringing to a simmer.
- If using, drain the black soy beans and add them to the chili, simmering for about 20 minutes.
- Adjust the consistency with more broth as needed and taste to adjust seasonings.
Nutrition Facts (estimated)
Servings
10
Calories
335
Total fat
22g
Total carbohydrates
12g
Total protein
24g
Sodium
mg
Cholesterol
mg
You might also like