It’s chili season and I’m feeling experimental. The chili I grew up with was a ground beef, tomato, green pepper, onion, and garlic combination that while tasty, was naked without cheese. This recipe for Chorizo Chili (from Cuisine at Home e-recipes) looked different and worth trying. Â I’ll also say that if you are looking for something to help you switch gears from the Turkey Fest last week, this could be just your recipe.
Chorizo Chili
Click here for the full recipe
Notes from my experience:
- What I liked about this recipe is that the flavors are bold and the textures varied. The consistency is that of a hearty soup, enough so that sprinkling grated cheese didn’t seem necessary or appropriate.  After tasting it without the cheese, I did add some because I’m a cheese girl. It didn’t take anything away from the flavor of the chili, but the chili really did not need the cheese.
- I was unable to find chorizo in a tube like the recipe suggested, so I used regular chorizo, removed the casing, and browned it after browning the beef.
- I also had trouble finding the chipotle peppers in adobo sauce, but I should note here that I ordered these items online and sometimes you just have to look for some things yourself in the store, which I did not have time to do when making this recipe.
