This post is part of a partnership with Grass Roots Farmers’ Cooperative, but all opinions are my own. Right now you can get $50 off your first box with code FarmBox50.
Well, I’ve been subscribed to Grass Roots Farmers’ Cooperative for several months and while everything tastes great, I’m obsessed with their pork chorizo. I ordered one pack in my first box and have since ordered 3 in every box! I’m not even kidding!
Most of the time I cook the chorizo in a pan and get it extra crispy to top on salads throughout the week. I’ve also made tacos and burgers with the chorizo.
Since the chorizo is so well seasoned I thought it would be a great addition to a summertime chili. Since chorizo isn’t a traditional chili meat, I decided to use other non-traditional variations. In place of red and green peppers I used orange and yellow. I also replaced the usual black or kidney beans with white beans. All of these substitutions have a milder flavor so they don’t overshadow the well-seasoned chorizo.
If you are looking for a new meat delivery services, I highly encourage you to check out Grass Roots. Right now you can get $50 off your first box with code FarmBox50. And they always offer free shipping for orders over $75.
Grass Roots farmers are all small and independent. The meat is pasture raised and all of it is produced and processed in the US. To learn more about I choose to support Grass Roots, read my recent post. Also be sure to check out my salt brined pork chops and Korean BBQ sauce chicken drumsticks. Enjoy!
Print
Grass Roots Farmers’ Cooperative Pork Chorizo Chili
Description
A tasty chorizo chili that sticks to your ribs!
Ingredients
1 pound Grass Roots Farmers’ Cooperative pork chorizo
1 cup chicken stock
1 yellow union, chopped
2 cloves garlic, minced
1 medium yellow pepper, chopped
1 medium orange pepper, chopped
1–2 jalapeños, minced
1 28oz can of peeled tomatoes
1 28oz can of tomato sauce
2 tablespoon chili powder
1 tablespoon cayenne powder
2 teaspoons salt
1 teaspoon pepper
1 can of white beans such as cannellini or navy, drained
Sliced jalapeño, minced red onion, and cilantro for serving (optional)
Instructions
- Heat a large pan over medium heat and cook chorizo until done. Remove chorizo from pan and set aside.
- Add onion to the same pan the chorizo was in and sauté for 2-3 minutes until translucent. Add garlic and sauté for another minute. Add bell peppers and sauté for 2-3 minutes, until slightly soft. Turn heat to medium-high and add chicken stock to deglaze the pan.
- Add chorizo and vegetables to a large pot. Top with canned tomatoes and add spices. Stir to combine, breaking up tomatoes. Let chili cook covered on low heat for 45 minutes, stirring every 15 minutes or so. After 45 minutes, taste chili to see if it needs any additional spices.
- Add beans and cook for 15 more minutes.
- Top with jalapeño, red onion and cilantro to serve. Enjoy!
Leave a Reply