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
-
1½
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 chopped onion and bell pepper, sautéing until onions are almost translucent.
- Mix chorizo and vegetables, then add granulated garlic, chili powder, and cumin, cooking for a minute until aromatic.
- Add crushed tomatoes, broth, cocoa, and instant coffee to the skillet, stirring and bringing to a simmer.
- Drain black soy beans and add to the chili, simmering for about 20 minutes, adding more broth as needed for desired consistency.
- Taste and adjust seasonings as necessary.
Nutrition Facts (estimated)
Servings
10
Calories
335
Total fat
22g
Total carbohydrates
12g
Total protein
24g
Sodium
0mg
Cholesterol
0mg
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