Hot and Spicy Chorizo Chili Recipe

Ingredients

1 can (28 oz) Muir Glen Organic Whole Peeled Tomatoes, undrained
3 chipotle chiles in adobo sauce (from 7-oz
2 lb smoked chorizo sausage, sliced
3 large onions, chopped (3 cups)
3 tablespoons finely chopped garlic
2 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon dried oregano leaves
2 teaspoons kosher (coarse)
1/2-1 teaspoon ground red pepper (cayenne)
1/2 teaspoon ground coriander
1 3/4 cups Progresso Chicken Broth (from 32-oz carton)
1 can (12 oz) lemon-lime carbonated beverage
1/2 cup dry red wine or additional chicken broth
1/2 cup water
3 cans (15 oz each) Progresso Black Beans, drained, rinsed
1 oz unsweetened baking chocolate, chopped
1/4 cup fresh lime juice (1 medium lime)
1/4 cup chopped fresh cilantro
1 container (8 oz) sour cream

Preparation

Step 1

1. In food processor, place tomatoes and chiles. Cover; process, using quick on-and-off motions, until blended. Set aside.

2. Heat 5-quart Dutch oven over medium-high heat. Add chorizo and onions; cook, stirring occasionally, until onions are softened. Add garlic, paprika, cumin, oregano, salt, red pepper and coriander; cook and stir 1 minute.

3. Stir in tomato mixture, broth, carbonated beverage, wine, water, beans and chocolate. Heat to boiling; reduce heat. Simmer uncovered 1 hour.

4. Stir in lime juice and cilantro. Serve with sour cream.

Try Progresso Kidney Beans instead of black beans, or a combination— 2 cans of one type of bean and 1 can of the other.

To get the most juice out of a lime, roll the lime on the countertop with the palm of your hand before juicing it.
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REVIEWS:

Just made this for dinner, and boy is it good! I used diet soda instead of regular, four of the chilis in adobo sauce (if you like heat just use the whole can). The man of the house ate 2.5 huge bowls full it was so good! I bought chorizo sausage that was in a very thick casing, so I pulled that off and just put big chunks of it into the chili; I think smaller chunks would have been better so you get meat in more mouthfuls. Anyway, this is very flavorfull, and just hot enough to make you sweat a bit but not so hot that you can't taste the spices. This one is a keeper for sure, and I'm sure we'll make this quite a bit!!

I made this chili for a chili cook off and I won for best overall chili. I did tweek it a little. I chopped the chorizo instead of slicing it. This gave each spoonfull a taste of the sausage. Also I used a can of crushed tomatoes in puree instead of the whole tomatoes. Also used 4 of the chipotle chilis from the can. Also, I added a tablespoon of sugar to the pot as I feel that canned tomatoes are sometimes too acidic. It was very good and everyone loved it. I used a chorizo called Hartmans which I found in the Deli at Wegmans grocery store. I would definitely make this again.

This was an awesome chili! I entered it in our church's chili cook-off and, even though it didn't win, got rave reviews. On the downside, the coriander seemed a little hard to find and we went without it. The lemon-line soda and lime juice seemed to hold the flavor until you bit down on the Chorizo and POW, the flavor burst forth onto the palette! I'm definitely going to try it again!

Don't knock it until you've tried it...or, don't review it until you've cooked it! This was good...REALLY good. I can't get 'smoked' chorizo sausage so used 'bulk' chorizo and cooked it up first, draining the grease out several times. It was spicy good...on the verge of too spicy for our taste but serving it with a little sour cream helps cool the fire. The mix of spices made this one of the most flavorful chilis ever, and using chorizo rather than ground beef kicked it up another notch to SUPERB.

Not sure about the lemon-lime soda. Not only does it add a lot of sugar (which I personally don't need), but soda also has a lot of sodium. I'm going to try this with veggie chorizo (which also has a lot of sodium) and eliminate the soda and the added salt. Otherwise it looks and sounds really good.