Why am I presenting it, because I love chilis and I really love spicy Spanish chorizo sausage. As this modern Spanish dish is a fusion of the two I thought it an opportunity I could not miss to prepare it and then to make it available on this blog.
Chorizo Chili RecipeOrigin: Spain
2 chorizo sausages (about 100g [3 1/2 oz] apiece), chopped
1 red onion, chopped
200g (7 oz) minced (ground) meat
400g (15 oz) tin of red kidney beans
250g (9 1/4 oz) tinned, diced, plum tomatoes
1/4 tsp ground cumin
1 tsp paprika
1/4 tsp hot cilli powder
4 tbsp olive oil
To Accompany:200ml (4/5 cup) Greek-style yoghurt
Method:Heat the olive oil in a pan, add the red onion and chorizo and fry for about 4 minutes, or until the onions are tender. Crumble of the minced meat and stir-fry the mixture until the meat is nicely browned and cooked through.
Scatter over the cumin, paprika and chilli powder then add the tomatoes and kidney beans. Bring the mixture to a simmer, cover the pot and cook gently for 10 minutes, until the sauce has thickened.
Adjust the seasonings to taste and serve accompanied by the yoghurt, tortilla chips and salad greens.