Sunday, July 11, 2010

Southwest Chili

   On Superbowl Sunday, Moose Lodge 354 has it's annual Chili Cook-off. It's always interesting to see how others do things, especially in the kitchen. It's also surprising to see how many styles of chili there are and how people's definition of chili is so different. (Noodles or not, thick or thin, hot and spicy or not and so on. )
   One year, I actually won the cook-off with this recipe. Other years I've just placed, depending on the taste buds of the eaters. I call it Southwest because I use chorizo sausage. When you read the ingredients you may think OMG! It'll be too hot.
   Well, not really, it is a spicy chili with lots of flavor, but it's only as hot as you make it. (crushed red or cayenne) There is just a bit of a slow warmth after you swallow that's kinda like - well, hello flavor.

Southwest Chili
Sausage, peppers and onion cooking.
2 lb. chorizo sausage
1 cup. chopped onion (reserve half for topping)
2 cloves garlic chopped
1/2 cup. chopped green pepper
**optional - 1 chopped green chili pepper and/or 1/2 cup chopped red pepper
1 can (10 oz.) Mexican diced tomatoes with green chilies
1 can (15 oz.) hot chili beans
2-3 tsp. Mexican chili powder
sprinkle of crushed red pepper
Salt and black pepper 1/2 tsp. paprika 1/2 tsp. cumin 1/4 tsp. coriander (optional)
1/2 - 3/4 cup beef bouillon (add to thin as much as you like)
chopped cilantro
1 cup shredded cheese for topping

Brown chorizo until almost done, throw in onion, garlic and peppers. 

Chili topped with onions and cheese.
Simmer until meat is brown. Drain.

Add all else in crockpot (reserving cheese and chopped onion).

Simmer on low in crockpot 8-12 hours.

Serve topped with shredded cheese and chopped onion (if desired).
Serves 8-10.

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