Best Chipotle Chorizo Chili Reciep

Chipotle Chorizo Chili

My business partner introduced me to a lot of different ethnic foods and made a chorizo chili for meal prep that I loved.

He is the most cryptic person you will ever meet, and he never gave me his recipe, just some broad ingredients, so I spent the next six months making a pot or two a week to really get it perfected.

NGREDIENTS

For Chili:

• Six 5-ounce chorizo links
• 1 medium onion, diced
• 1 tablespoon extra virgin olive oil
• Two 28-ounce cans crushed tomatoes
• Two 15-ounce cans black beans

For Spice Dump:

• 1 teaspoon ancho chile powder
• 1 teaspoon annatto powder
• 1 teaspoon coriander
• ½ teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon black pepper

For Chipotle Paste:

• ½ tablespoon apple cider vinegar
• One 8-ounce can chipotles
• ¼ teaspoon ancho chile powder
• ¼ teaspoon annatto chile powder
• ¼ teaspoon coriander
• 3 tablespoons crushed tomatoes
• ½ tablespoon fresh cilantro
• Small squirt of lime juice

Directions

Remove the chorizo links from their casing; discard the casing. Chop the meat and cook it three-quarters of the way through.

Cook the onion with the olive oil until the onions are translucent.

Mix the spice dump. Add the spice dump to the onions and coat well.

Add 1 can of crushed tomatoes to the onions. Turn the heat to medium-low and stir often.

Make the chipotle paste, taking the 3 tablespoons of crushed tomatoes for the paste from the unused can.

Add 2 tablespoons of the chipotle paste to the onions as well as the rest of the crushed tomatoes. Add the chorizo and cook on low heat for 45 minutes, stirring often.

Add the beans 30 minutes before serving. Add more chipotle paste to taste; I stay under 3 tablespoons during this last step.