Ingredients with Measurements:
- 1 pound of chouriço sausage, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cans of kidney beans, drained and rinsed
- 1 can of diced tomatoes
- 1 can of tomato sauce
- 1 tablespoon of chili powder
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of water
- 2 tablespoons of olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the sliced chouriço sausage and cook until browned, stirring occasionally for about 5 minutes.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, stirring occasionally for about 5 minutes.
4. Add the drained and rinsed kidney beans, diced tomatoes, tomato sauce, chili powder, ground cumin, smoked paprika, salt, black pepper, and water to the pot. Stir to combine all ingredients.
5. Bring the chili to a boil, then reduce the heat to low and let it simmer for about 30 minutes, stirring occasionally.
6. Taste the chili and adjust the seasoning if necessary.
7. Serve the chouriço and bean chili hot, garnished with chopped cilantro, shredded cheese, and a dollop of sour cream.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for browning the chouriço sausage and cooking the onion and garlic.
- Low heat for simmering the chili.
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories per serving: 415
- Total fat: 20g
- Saturated fat: 7g
- Cholesterol: 40mg
- Sodium: 1240mg
- Total carbohydrates: 36g
- Dietary fiber: 10g
- Sugars: 7g
- Protein: 23g
Substitutions for ingredients:
- You can use any type of sausage instead of chouriço, such as spicy Italian sausage or chorizo.
- You can use any type of beans instead of kidney beans, such as black beans or pinto beans.
- You can use fresh tomatoes instead of canned tomatoes.
Variations:
- Add chopped bell peppers or jalapeño peppers for extra heat.
- Use ground beef or turkey instead of sausage.
- Add corn or sweet potatoes for a sweeter flavor.
Tips and tricks:
- If you prefer a thicker chili, you can add a can of tomato paste or reduce the amount of water.
- For a smokier flavor, use smoked chouriço sausage or add a few drops of liquid smoke.
- You can make this chili in advance and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Storage instructions:
- Store the leftover chili in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
- Reheat the chili in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the chili in bowls, garnished with chopped cilantro, shredded cheese, and a dollop of sour cream.
Garnishes:
- Chopped cilantro
- Shredded cheese
- Sour cream
- Diced avocado
- Sliced jalapeño peppers
- Crushed tortilla chips
Pairings:
- Serve the chili with cornbread or rice.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the chili is too thick, add more water or tomato sauce.
- If the chili is too thin, let it simmer for longer or add a can of tomato paste.
Food safety advice:
- Make sure the sausage is cooked through before adding the other ingredients.
- Store the leftover chili in the refrigerator or freezer promptly.
Food history:
- Chili is a dish that originated in Texas in the 1800s and has since become a popular comfort food in the United States.
Flavor profiles:
- Spicy, smoky, savory, and slightly sweet.
Serving suggestions:
- Serve the chili in bowls with a side of cornbread or rice.
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Region: Portuguese