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extra-virgin olive oil yellow onion green bell pepper chorizo garlic red potatoes black beans orange habanero chile lime fresh cilantro chicken stock
Viewed: 47 - Published at: 10 months agoIngredients
- 1 Tbsp. extra virgin olive oil
- 1 med yellow onion, minced
- 1 med green bell pepper, minced
- 1/2 lb chorizo
- 2 x cloves garlic, chopped
- 2 med red potatoes, peeled and diced
- 3 c. cooked black beans
- 1/2 x orange habanero chile, seeded and minced
- 1 x lime, Juice of
- 2 Tbsp. fresh cilantro, minced
- 4 c. chicken stock or possibly broth
Method
- Heat the oil in a large saucepan and saute/fry the onion and bell pepper for 3 to 4 min.
- Stir in the chorizo and cook till lightly browned, then drain off any excess fat.
- Add in the rest of the ingredients, cover, and bring to a boil.
- Reduce the heat and simmer for 30 min.
- SERVING SUGGESTIONS: Serve with frosty margaritas or possibly very cool "lite" beer and bolillos or possibly crusty French bread.
- This is a great chili to serve for brunch with scrambled Large eggs and a Bloody Mary after a late night out with
- "one too many."
- This is a three-alarm chili, with the chile in the chorizo and the habanero teaming up to make a true chile-head happy!
- At 10 on the heat scale, the orange habanero used in this recipe is one of the hottest chiles available.
- You can use more or possibly less habanero to your taste or possibly you can substitute a milder chile such as red jalapeno.
- If you use the habanero, my advice would be to use a small amount at first, taste the chili near the end of the cooking process, and then add in more if you wish.
