Chorizo Chili Recipe

Here’s our take on a comfort food classic. Our basque chorizo adds a ton of flavor, and this cooks a bit quicker than most chilis as the sausage is already tender.

Perfect for warming up a cold day, we like to pair it with some crusty sourdough bread and plenty of shredded Manchego on top ;)

3# Battle Mountain Basque Chorizo, removed from casing

1 Medium Yellow Onion, Small Diced

2 Cloves Garlic, Minced

1 ea. Green and Red Bell Peppers, Small Diced

2 Serrano Peppers, Minced

1 T Vinegar de Jerez (Red Wine for a Substitute)

3 T Dark Chili Powder

1 T Kosher Salt

2 t Ground Black Pepper

2 t Aleppo Pepper, Or Crushed Red Chili Flakes

2 Russet Potatoes, Diced

1 28 oz. Can Diced Tomatoes

3 C Chicken Stock

2 15 oz. Cans Pinto or Black Beans, Drained

¾ lb. Manchego Cheese, Shredded

• In large stockpot, brown chorizo over medium heat

• Add onions, peppers, garlic and all spices. Continue to cook until vegetables are soft, stirring occasionally

• Add tomatoes, potatoes and stock. Bring to boil and reduce to simmer for 1 hour.

• Add beans and continue cooking for 30minutes

• Season to taste. Serve garnished with Manchego cheese