Rev: Black Bean & Chorizo Chili 3/03

[SueK]

I switched my meal plan around again and made this for dinner tonight.

It was good, but I really didn't think it was anything spectacular. I liked last issue's All American Chili better. The family did gobble it up, but it just seemed to be lacking something to me. Maybe it's one of those dishes that is better once it sits overnight, so I will have some for lunch tomorrow and see.

[AnnaSue]

Yum! I made this for dinner tonight, and DH and I both really liked it. I followed the recipe for the most part, but I think I probably added more like 3 or 4 of the chipotle peppers, since I wanted to use up the two I had left, but they were both huge. I actually thought it was a bit spicy for me, but DH thought it was perfect. I also may have added a couple extra tomatoes since I bought them at Trader Joe's, and they didn't have the 14 oz cans. I couldn't believe how good those tomatoes were though! Much better than any brand I've ever bought at the regular grocery stores. We thought the chili could've used a bit more meat, especially since the sausage was so soft that it almost seemed to disintegrate, but there were still some bigger pieces, and I'd probably make it the same way next time (to keep the fat content down). I also thought it looked a lot nicer than the picture in the magazine - it was very colorful. I meant to make a salad with it, but forgot to buy the ingredients, so I just served it with some Trader Joe's corn bread, which was also very good!

[greysangel]

YUM is right!

I actually liked this a lot (as did DH) and thought it was more interesting than the all american chili. I loved the lime and cumin and of course I had to add cilantro in there :) We both gave it a thumbs up!

JeAnne

[cherylopal]

another thumbs up!!! i made this tonight and WOW really liked it. i used 3 chipotle peppers from annasue's rec and a wee bit more sausage since dh and i both love sausage and don't eat too much of it. i also used 1 tablespoon of penzeys reg chili powder and 1/2 tablespoon hot- along with the spicy chorizo- this dish had kick! a definite repeater.
cheryl

[Ralph]

We enjoyed this tonight, but didn't find it to be that much different than some of the other chili recipe that CL has had in the past.

[cherylopal]

i had frozen some leftovers and had them for dinner last night. i thought the chili was better fresh but still good. i served it over noodles like a chili-mac but dh and i thought that rice would have been a better choice.
cheryl

[TerriS]

Have to add my thumbs up! Made this last night and really enjoyed it. I love the "slow burn" heat that chipotles give. I used a turkey chorizo, and it didn't seem to have as strong a flavor as the pork-based chorizos I've used in the past, but oh well. I also thought the chocolate and the cinnamon were nice additions. I served it over spaghetti squash, which was a nice contrast - a little sweet, which worked well with the spiciness of the chipotles as well as with the hint of sweetness from the chocolate and cinnamon. This will be a repeater! I imagine it would work well in the crockpot...anyone try it that way?

[misstapioca]

I liked this chili better than the All American Chili. It was more colorful and had a deeper flavor. I did not use spanish chorizo which I understand is a hard sausage, like pepperoni( I think). No wonder I could not dice mine. I used mexican chorizo which is similar to italian sausage in a way. I just pushed it out of its casing and cooked it with the rest of the ingredients. This is gonna be leftovers for a few days and I am going to freeze some in individual containers.

[cherylopal]

Originally posted by misstapioca
which I understand is a hard sausage, like pepperoni( I think). No wonder I could not dice mine. I used mexican chorizo which is similar to italian sausage in a way. I just pushed it out of its casing .

i buy chorizo at my local grocery store that has a heavy latin slant. i used spicy salvadoran chorizo and really like it. it was in casings like your mexican sausage. i didn't know that spanish was different.
cheryl

[misstapioca]

this link: http://senrs.com/truly_spanish_chorizo,_in_america_at_last.htm
has a photo and a good description of Spanish Chorizo, looks a heck of alot better than the Mexican stuff I buy.

[cherylopal]

it does look good!!

[funnybone]

I'm a year late, but I had some chorizo I wanted to use so I found this recipe. I don't know if my chipotle's were on the large side, but boy did this chili have a kick to it. :eek: I didn't expect as much heat to it as there was. Overall, we enjoyed it, DH said it was okay, but then went and had a second bowl. :rolleyes: I had Mexican chorizo and it was very crumbly - I couldn't dice it or cube it (whatever the recipe said to do) but it didn't make a difference to the overall recipe.

[zackaboo]

I made this last night for the first time and we really loved it. It had just the right amount of heat for us and great flavor. I will probably make this my standard chili recipe. It would be perfect for a cold day or in our case, an upcoming trip to the mountains :) !