Chicken and Chorizo Chili
This chili is bursting with flavor and goodness, it can be made Texas style or with beans and both ways are delicious!
Servings: 6 people
Ingredients
- 3 pounds tomatoes - you can also use 3 - 14.5 ounce cans diced canned tomatoes with the juice
- 1 cup white onion - diced
- 2 chicken breasts - uncooked diced
- 1 pound chorizo
- 4 garlic cloves
- 1 red bell pepper - diced
- 1 Anaheim chili pepper - roasted and skinned if possible and diced
- 1 1/2 teaspoons salt
- 4 bay leaves
- 1/4 teaspoon chili powder
- dash of cayenne pepper
- 1 tablespoon molasses
- 1 tablespoon sugar
- Optional - 1 - 15 ounce can pinto beans drained
- Optional - 1 - 15 ounce can red kidney beans drained
Instructions
- If using fresh tomatoes, place tomatoes in a bowl, top centers removed. Bring a pot of water to a boil and pour over tomatoes, let sit for about 5 minutes before draining and filling bowl with cold water. Peel the skins off the tomatoes then dice into large chunks.
- Place tomatoes in a large stock pot.
- Add salt, bay leaves, chili powder, cayenne pepper, molasses and sugar to pot with tomatoes.
- Bring mixture to a boil then reduce to a simmer, stirring occasionally.
- In another pan, add diced onion, chicken breast, chorizo, garlic, bell peppers, and Anaheim chili peppers and stir over medium-high heat until the chicken and chorizo are cooked.
- Add chicken and chorizo mixture to the tomato mixture and if adding beans, add drained and rinsed beans now.
- Simmer for 15 minutes, remove bay leaves and serve.