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
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| Sausage, peppers and onion cooking. |
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.
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| Chili topped with onions and cheese. |
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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