Chorizo & Sweet Potato Chili

Dani convinced me to enter a chili cook-off sometime last year,  and I decided that this would be my contribution.  It’s a little unorthodox, but one of my favorites. Unfortunately,  it didn’t win anything officially, but it did get a few positive reviews from the judges.  In this version, I matched most of my older recipe,  but I had time to cook it slowly enough to get the classic flavor that comes to mind.  The tomato loses its sourness, the garlic mellows out, and the different peppers’ flavors strike a balance between spicy, savory, and smoky.

This is another easy stew without the frills– just great flavor.  Sear the chorizo in a dry pot to render the fat, then use it to sauté the other ingredients.



Season to your liking,  add stock, and close it off for 1-2 hours (or longer) and it’s done.

Let’s cook.

You’ll need:

2 lbs Chorizo

1 Onion, diced

1 Sweet Potato, diced

3 Cups Kidney Beans, pre-cooked

5 Cloves of Garlic, diced

4 Roma Tomatoes, diced

1 Cup Parsley, chopped

1/2 Cup Cilantro, chopped

1/2 Cup Cilantro, chopped

1 Pasilla Chili, sliced thinly

2 Guajillo Chilies, sliced thinly

2 Arbol Chilies, sliced thinly

1 Tbs Red Wine Vinegar

2 Limes

1/2 Cup Cotija Cheese

1 Tbs Cumin

1 Tbs Paprika

1 Tbs Coriander

1 Tbs Onion Powder

1 Tbs Garlic Powder

1 Tsp Dried Rosemary

1 Tsp Dried Oregano

Salt & Pepper to taste

1. Sear chorizo on both sides in a heavy pot, and render the fat out. Lower the heat to medium,  and sauté tomato,  onions,  peppers, and garlic.

2. Add cumin, paprika, bay leaves, cloves, coriander, salt, and pepper. Stir.

3. Chop chorizo, and return it to the pot, then add chicken stock, oregano, and rosemary. Bring to a boil. Lower the heat,  then cover.  Stir to prevent sticking every twenty minutes.

4. Add lime juice,  cilantro, parsley, and red wine vinegar, and simmer uncovered for 30 minutes to reduce. Add beans–then taste for seasoning.

5. Plate and serve.


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