If you have never had Chorizo sausage, you are missing out. I came across this pork sausage mixed with chilies a few years ago. It quickly became a favorite in our house. We use it in chili, a southwest egg scramble, or just a substitute in tacos.
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| No glands, in their sausage |
One of the most important things you need to know about Chorizo sausage, is to look at the ingredients on the package.
As disgusting as it sounds, check the ingredient list to make sure you are only getting pork. Some companies, will add the glands from the pig, you do not want this.
As disgusting as it sounds, check the ingredient list to make sure you are only getting pork. Some companies, will add the glands from the pig, you do not want this.
I prefer a company called Ole Mexican foods; you can find the sausage at Wal-mart. Do not look for it in the meat department or where the bacon and breakfast sausages are kept. Most Wal-marts, have a section with Hispanic foods including cheeses, tortillas, and Chorizo at the end of the refrigerated aisle.
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| This brand has glands |
Adapted Cheesy Chorizo Chili by Sandra Lee
We actually use this chili recipe for taco salads. The original recipe came from Sandra Lee of Semi-Homemade, out of her Money-Saving Slow Cooking cookbook.
I have changed the recipe for our liking, by omitting green chilies, and chipote pepper. Without making these adjustments, it was just too spicy for us. This is how we came to eat it, as a taco salad.
You can eat this as chili, top with green onions and shredded cheese. We like to place tortilla chips in a soup bowl, and ladle the chili over the chips. We then add onions, lettuce, salsa, sour cream, and guacamole, to turn it into a taco chili salad.
I have changed the recipe for our liking, by omitting green chilies, and chipote pepper. Without making these adjustments, it was just too spicy for us. This is how we came to eat it, as a taco salad.
You can eat this as chili, top with green onions and shredded cheese. We like to place tortilla chips in a soup bowl, and ladle the chili over the chips. We then add onions, lettuce, salsa, sour cream, and guacamole, to turn it into a taco chili salad.
Serves 4
Ingredients:
1 pound chorizo sausage
1 15 ounce can cannellini beans (white kidney beans) rinsed and drained
1 15 ounce can dark kidney beans, rinsed and drained
1 15 ounce can black beans, rinsed and drained
1 10 ounce can Campbell's cheddar cheese soup
1 10 ounce can Rotel tomatoes, variety of your choice
1 tablespoon +1 teaspoon fajita seasoning, (see stop your seasoning packet addiction blog entry)
1 teaspoon cumin
1 teaspoon chili powder
Crockpot Directions:
Remove chorizo sausage from casings
In a large skillet over medium heat brown, the chorizo as you would ground beef. Drain in a colander
In your Crockpot, stir together all ingredients until combined
Cover and cook on low for 5 to 7 hours
Stove Top Directions:
Remove Chorizo from casing and brown in soup pot. Transfer to colander to drain.
Replace pot to stove, add all ingredients, including drained Chorizo stir until well blended.
Warm over medium heat.
I usually add about a half a cup of water, when I cook this on the stove. You can add more or less if desired. I like to thin it out, to make it saucy. This way the sauce soaks into the chips like Chiliqueles.
You can use whatever tortilla chips you would like or you can make your own:
3 cups vegetable oil
36 tortillas (corn or flour your choice)
Salt
Paprika
Bring your oil to 350°F
In small batches, fry the tortillas until crisp and light usually run 2 to 3 min. drain in a bowl on paper towels and season with salt and paprika while still warm.
Please take note of the fact while resting in a bowl your tortilla chips will continue to darken
