Chili is perfect on chilly (!) days…add some snow, and some stout, even the Super Bowl, and wow, you’ve got yourself a winner! So this one, my Chorizo, Chipotle, Black Bean and Stout Chili was inspired by coolish days, chorizo, and Broken Bow Brewery’s Broken Heart Stout. The result is a stew of warming layered flavors and a one-dish dinner perfect for stay-at-home snowy evenings! As always, amigos, you can vary the one according to have you’ve got in house, and what your preferences are. Also, this chili can be served with rice (I like it with yellow rice!) or on its own. Ah—for a super short cut/time saver, you can use excellent quality canned black beans. Also, for my vegetarian friends, this chili holds onto flavor even without the meat. Have fun—and play with your Chorizo, Chipotle, Black Bean and Stout Chili. And do let me know how you like it! in the meantime, !Buen provecho! Enjoy!
This colorful and easy quinoa chicken pilaf is a favorite in our house, give it a try and you will like it too!
- 1/2 cup white quinoa
- 1/2 cup red quinoa
- 2 tablespoons oil
- 2 pods of cardamom
- 1 stick cinnamon
- 1 large red onion, thinly sliced
- 2 potatoes (I used purple ones), cubed
- 1/2 cup chicken stock
- 1 teaspoon salt or to taste
- 1/2 teaspoon red cayenne pepper
- 11/2 cups of cooked chicken
- 1/3 cup chopped grape tomatoes
- 1/2 cup sliced or slivered almonds
- 1/2 cup dried cranberries
- Chopped cilantro to garnish
- In a large pot bring about 4 cups of water to a boil and add in the white and red quinoa and cook for 15 minutes and drain thoroughly. The quinoa should be fairly hard as it completes it cooking later in the dish.
- Heat the oil and add in the cardamoms and cinnamon and let it cook a little for 30 seconds. Add in the red onion and cook the onion until soft and turning pale golden.Stir in the potatoes and cook for about 5 minutes.
- Stir in the quinoa, chicken stock, salt, cayenne pepper and chicken. Cover and cook on low for about 5 to 7 minutes.
- Add in the grape tomatoes, almonds and cranberries and cook for 2 more minutes.
- Add in the chopped cilantro and serve hot.
Chorizo, Chipotle and Black Bean and Broken Bow, Broken Heart Stout Chili
Makes 12 to 15 servings
1 1/2 tablespoons ground cumin
1 tablespoon ground coriander
2 tablespoons canola oil
2 cloves of garlic, minced
2 1/2 pounds red onions (4 to 5 medium-sized onions), coarsely chopped
1 1/2 pounds red bell peppers, seeded, cut into 1/2-inch pieces
1 1/2 pounds yellow bell peppers, seeded, cut into 1/2-inch pieces
2 large jalapeño chiles with seeds, chopped (about 1/3 cup)
2 12-ounce cans Broken Bow, Broken Heart Stout
5 pounds ground chuck
3 Colombian sausages, cut into 1/4-inch chunks or on the angle–
4 tablespoons chili powder—or to taste
2 tablespoons chipotle chiles, with sauce, finely diced—or to taste
2 28-ounce cans crushed tomatoes with added puree OR 1 quart sofrito-
4 to 5 tomatillos, coarsely chopped
4 cups cooked black beans
Salt and pepper
Coarsely grated extra-sharp cheddar cheese
Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.
Heat half the oil in a large skillet over medium-high heat. Add the garlic, onions, all bell peppers, and jalapeños. Add half a can of the beer. Sauté until vegetables begin to soften and the beer is absorbed, about 15 minutes.
In a large heavy pot over medium heat, sauté the beef and sausages in until the sausage is browned, and the beef is no longer pink, breaking up with spoon, about 8 minutes. Add the other half can of beer, and cook until it’s absorbed.
Add the peppers to the pot with the meat. Mix in toasted spices, chili powder, and chipotle puree.
Add the tomatillos, crushed tomatoes, beans, and about half a can of beer (or more! OR you can drink the other half while you cook!). Bring the chili to boil, stirring occasionally. Then reduce the heat and simmer for about 20 minutes, stirring often. Season with salt and pepper and as needed.
Ladle the chili into bowls. Serve with sour cream, scallions, cilantro, and cheese—and a squeeze of fresh lime.