Beef and Chorizo Chili

Now that football season is well underway and the weather, in some parts of the country anyway, is cooling down, chili season is in full swing!

The recipe I’m sharing with you today is one I created for a Chili Cook Off in the summer. I actually took the time to think about what I wanted to do. I even did a dry run before the event at my husband’s office! We invited a friend over to help be another set of taste buds, too.

My beef and chorizo chili was a huge hit! There weren’t even leftovers. It was determined that I didn’t need to make any changes. (And we definitely didn’t need the back up plan of “order a pizza.”)

Unfortunately round one of my chili was better than the round that went into the competition. Though, my husband takes full blame for not setting the slow cooker on high to warm the chili through before people would be digging into it. I didn’t bring home a victory like my last chili cook-off experience, but even still, there weren’t any leftovers.

I will definitely make this chili again, and happily serve it to guests. Some mini cornbread muffins are a perfect accompaniment to the subtle smokey chili.

Let me know what you think of my original creation!

An Original Recipe

Beef and Chorizo Chili

Ingredients:

  • 3 links chorizo sausage, casings removed
  • 1 lb top round roast, cubed
  • 1/2 large sweet onion, diced
  • 1/2 large red bell pepper, diced
  • 1 Santa Fe pepper, deseeded and diced
  • 2 tsp minced garlic
  • 1 can (28 oz) crushed tomatoes
  • 2 cans (15 oz) black beans, drained and rinsed
  • 1 C beef stock
  • 2 cans (4 oz) diced green chiles
  • 1 tsp chipotle in adobo sauce
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp oregano
  • scallions, chopped for serving
  • shredded cheese, for serving

Steps:

  1.  Brown chorizo in a Dutch oven over medium-high heat, breaking up as it cooks. Remove with a slotted spoon to a paper towel lined plate.
  2. Season the beef with S+P. Sear on all sides in the chorizo fat. Remove with a slotted spoon and set aside on the plate with the chorizo.
  3. If needed, add a couple of teaspoons of oil to the Dutch oven. Saute the onion, peppers, and garlic until tender. Season with salt.
  4. Add the beans, tomatoes, broth, green chiles, chili powder, cumin, oregano, 1 tsp salt, and 1/4 tsp black pepper.
  5. Return the chorizo and beef to the chili and bring to a gentle boil. Simmer uncovered 50-60 minutes, stirring occasionally.
  6. Garnish with scallions and shredded cheese. Serve with cornbread.

beef-and-chorizo-chili-sew-you-think-you-can-cook

#SundaySupper: Easy Taco Recipes for Taco Tuesday

 

Warning! This recipe is insanely addicting. It will make you want to go out and buy all of the chorizo you can find. In fact, I did just that. However, at the time of purchase there were only two packages of chorizo left on the shelf. But still! I don’t think I can go to the store without getting a package. All because of these tacos. Truth be told, we made these twice in one week! They’re that good. We’ve told friends about them and have promised to make them next time they come over. I need to double the amount of chorizo from now on so that we’ll actually have leftovers!

The first time I made these tacos I did everything ahead of time. I made the salsa and crema around 4pm. Because Treat took a nap I jumped at the opportunity and cooked the chorizo, too. Not one to squander my slightly less hectic house, I decided to assemble a couple of tacos and have a photo shoot while the light was still good.

It’s hard not to yell at your toddler for standing on his chair while you’re standing on yours to get that aerial shot. You’ll see he has some of that salsa on his beloved Thomas plate. He was mostly interested in picking out all of the black beans, one of his favorite foods.

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We had to take a break from the photo shoot to bring Treat up from his nap. Both boys ended up eating their dinner before Daddy got home from work! At least they both adored the dish enough to still sit with us at the table nibbling while we scarfed down some tacos.

Firecracker also decided to help me with some food styling by dumping a heaping spoonful of salsa onto one of the tacos. (Good thing I was already done!)

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That helpful toddler ensured that his little brother had enough salsa to eat, too. It’s moments like these that melt my heart. They’re such good brothers to each other. The love that Treat has had for his older brother has been obviously visible in his adoring looks since month 1. Firecracker also took to our family’s new addition within a couple of weeks, trying to say his name long before the rest of his vocabulary emerged. I just hope this brotherly love lasts them a lifetime.

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Can you believe that until these tacos I’d actually never had queso fresco!? Even with my series of Mexican Monday, which has been severely lacking lately. I’ve typically been “too cheap” or simply unable to find it. Now, living in Southern California, I had no trouble finding a large variety of Mexican cheeses at the store. The queso fresco reminded me of a saltier version of string cheese, so if you can’t find it, I’d suggest shredded mozzarella.

I had bought some typical taco toppings, lettuce and tomato, and then completely forgot about them! Honestly, these tacos shine without them and the lime and cilantro crema keeps them feeling light and fresh.

Chorizo Tacos with Black Bean & Corn Salsa

Ingredients for tacos:

  • 1-2 lb ground chorizo, casings removed if using links
  • soft shell taco tortillas, we prefer flour but corn would work well, too
  • queso fresco

Ingredients for salsa:

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) fire roasted corn, drained
  • 1/4 C diced red onion
  • zest 1 lime
  • juice 1 lime
  • 1-2 tbsp agave, to taste
  • fresh cilantro, torn, to taste

Ingredients for crema:

  • 1/4 C sour cream
  • 1/4 C fresh cilantro, chopped
  • zest 1 lime
  • juice 1 lime

Steps:

  1. Cook ground chorizo in a skillet over medium high heat. Drain and set aside.
  2. Make salsa: Combine all salsa ingredients in a large bowl. Season to taste with S+P. Keep in fridge until ready to serve.
  3. Make crema: Whisk together all ingredients in a small bowl. Season to taste with salt. Add water if needed to thin it out.
  4. Assemble tacos with chorizo, salsa, crema, and queso fresco. Option to add other favorite taco toppings: avocado, lettuce, tomato.

*This recipe is modified from Keri at http://fashionablefoods.com/2016/04/25/chorizo-tacos/

Chorizo Tacos with Corn & Black Bean Salsa  Sew You Think You Can Cook (1)

Update October 1, 2017: October 4th is National Taco Day and to celebrate the Sunday Supper Movement has collected about two dozen fun and simple taco recipes to celebrate! Be sure to scroll past my recipe to see the mouth watering collection for yourself!

The taco recipe I’m sharing with you today is in fact an oldie but goodie. These Chorizo Tacos with Black Bean & Corn Salsa were first enjoyed about a year ago (8/21/16 to be exact) and shared here on Sew You Think You Can Cook. I kid you not when I say these have made a very regular appearance on our dinner table since then!

Because chorizo is already seasoned with incredible Mexican flavors, all you need to do is cook it up and drain the fat! The salsa is simply mixing a few ingredients and is a favorite of my kids. The crema is another 3 ingredients. Done!

Breakfast, Dessert, and Alternative Tacos

Lunch and Dinner Tacos

 

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Biscuit Taco Pizza

Do you ever have those nights where you simply don’t want to make dinner? But you have all this food in the fridge from earlier in the week that you know you should eat but just don’t want to? I feel like those nights happen here quite a bit.

I’m not typically a simple reheat-the-leftovers type of person (with a few exceptions here and there). Often times leftovers get put into quesadillas, grilled cheese sandwiches, or omelets.

And sometimes they get turned into pizzas!

But what if you don’t have a pizza crust in the fridge or any yeast (or time to let the yeast do its thing)? Well, there’s Pinterest for that! I saved this No Yeast Pizza Crust that took only 15 minutes. I figured, “Why not? What have I got to lose?”

The crust that we got reminded us more of a biscuit than a pizza, hence my post title. You could also infer that leftover taco meat and toppings were used to top the biscuity crust.I used salsa as the sauce, topped it with cooked Mexican chorizo, and Mexican blend cheese. After coming out of the oven I added some fresh chopped lettuce, tomato, and scallions.

And the best part? Firecracker was willingly eating veggies! I guess if you put it on a pizza, kids will eat it.

Biscuit Pizza Dough

Ingredients:

  • 2 1/4 C flour
  • 1 C milk
  • 1/2 stick room temperature butter
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • cornmeal, for pizza peel

Steps:

  1. Place pizza stone in oven. Preheat oven to 450 degrees F.
  2. Put all ingredients in the bowl of a stand mixer fitted with the dough hook attachment. Mix until the dough forms a ball around the hook.
  3. Turn dough out onto a floured surface. Roll out to desired thickness. Transfer dough to a pizza peel dusted with corn meal. Top dough with desired toppings.
  4. Shimmy pizza onto pizza stone. Bake 10-12 minutes.

*This recipe is adapted from Serene at http://houseofyumm.com/no-yeast-pizza-dough/*

Biscuit Taco Pizza in 30 minutes with this yeast free dough  Sew You Think You Can Cook

#FreshTastyValentines: Frittata with Jalapeno Pesto

LogoWelcome the second day of #FreshTastyValentines, a blogging event headed up by Camilla of Culinary Adventures with Camilla.

Valentine’s Day this year is on a Sunday which makes it the perfect excuse to start the celebration in the morning with brunch.

And can you guess that my recipe {sort of} comes from Bobby Flay’s newest cookbook, Brunch at Bobby’s?! (Yes, we’re obsessed with it.) Bobby’s recipe is for a Spanish Tortilla… we… made more of a frittata. Frittata for #FreshTastyValentines from Sew You Think You Can CookThe main difference: a tortilla is essentially a thick omelet with potatoes and is flipped to be cooked on both sides whereas a frittata is started on the stove and finished in the oven to cook all the way through. There wasn’t any way on this green earth that we were going to be able to flip the eggs in a clean manner, so we ran to the oven to cook the eggs all the way through. The result was still an amazing combination of flavors that even this egg-hating girl enjoyed! The key was the jalapeno pesto that really tied everything together.

To make the jalapeno pesto, I used Gourmet Garden’s Stir-in Cilantro Paste. I absolutely love Gourmet Garden and their products. For this family full of black thumbs they’re an affordable and practical way to use fresh herbs. The stir-in pastes are great for amping up sauces, marinades, or pestos and the lightly dried herbs are incredible for adding to soups, salads, or garnishing plates.

While I did use fresh parsley in the frittata, Gourmet Garden Stir-in Paste could easily be substituted and the Lightly Dried Parsley perfect for garnishing the plate. A move I will be making when we do trial two!

Frittata with Jalapeno Pesto

Ingredients for the Frittata:

  • 3 tbsp olive oil
  • 4 small red potatoes, thinly sliced
  • 1/2 lb Mexican chorizo, casings removed
  • 1 dozen eggs
  • 1/4 C heavy cream
  • 6 jarred red sweet peppers, diced
  • 4 oz goat cheese, crumbled
  • 1/4 C chopped fresh parsley

Ingredients for the Pesto:

Steps:

  1. Make the pesto: Preheat oven to 400 degrees F. Toss jalapenos in a little canola oil and place on a baking sheet. Roast 15 minutes, or until the skin is blistered. Place jalapenos in a bowl and cover with plastic wrap. Set aside for 15 minutes. When cool enough to handle remove the stems and seeds.
  2. Place in food processor with cilantro, garlic, and pine nuts. Pulse until coarsely chopped. While the motor is running, pour in the olive oil until smooth. Add the Parmesan and season to taste with S+P. Adjust oil if needed to achieve a smooth texture. Keep in refrigerator until ready to use.
  3. Preheat broiler on low.
  4. Make the frittata: In a large oven-safe skillet, heat 2 tbsp oil over high heat. Add the chorizo and cook 5 minutes. Use a slotted spoon to remove to a paper towel lined plate and set aside.
  5. Add remaining tbsp of oil to the skillet if needed. Cook the potatoes until golden on both sides.
  6. In a large bowl beat the eggs with the cream until light and fluffy. Fold in the chorizo, peppers, goat cheese, parsley, S+P. Add to the skillet with the potatoes. Be sure to get the eggs underneath the potatoes. Cook for 5 minutes until the bottom is golden and set, stirring occasionally.
  7. (At this point, if you’re brave flip the eggs and cook the other side another 3 minutes.) Place skillet under the broiler for 3-5 minutes, until the top is golden and frittata is fully cooked.
  8. Slide the frittata out of the pan and cut into wedges. Serve with the jalapeno pesto.

*This recipe is modified from Brunch at Bobby’s*

Jalapeno Pesto for #FreshTastyValentines from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more Valentine’s recipes today:

Thank you to #FreshTastyValentines sponsors for providing bloggers with samples and products to use for #FreshTastyValentines recipe development without additional compensation. All opinions stated are those of the bloggers.

Disclaimer: This post contains affiliate links.

 

Chicken Chorizo Meatballs

It’s Mexican Monday everybody! I’m too afraid to go back through and find out when my last Mexican Monday post was, I’m sure it’s so far back it’d be embarrassing. And a little sad. Our Mexican Monday endeavor has finally kicked the bucket. Not intentionally, mind you, and I can come up with all sorts of scheduling related excuses. And there’s always that feeling of getting caught in a rut.

But not today! (Or well, the day we made and ate these.) Today there’s a brand new Mexicany (it’s a word, don’t worry about it) recipe to share. Meatballs with chorizo! Aka meatballs with flavor! I used ground chicken instead of ground beef because that’s what I had, but I definitely want to try these with ground beef, too, I imagine they’d be even better!

I’m not quite sure what pasta/sauce pairing would work with these so I would suggest using these for some game day grub or party appetizer. Queso makes a great dipper, or salsa, sour cream, even guacamole. They’d probably even work over top a taco salad, too.

Chicken Chorizo Meatballs

Ingredients:

  • 1 tbsp olive oil
  • 1/4 onion, minced
  • 1 1/2 tsp minced garlic
  • 1 egg
  • 2 tbsp milk
  • 3/4 C panko breadcrumbs
  • 1/2 C grated cheese (I used a combo of Monterrey and Colby Jack)
  • 1 tbsp dried cilantro
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 lb ground chicken
  • 2 links Mexican chorizo, skins removed

Steps:

  1. Preheat oven to 450 degrees F. Lightly grease a rimmed baking sheet.
  2. In a small skillet over medium-high heat saute onion in olive oil until tender. Add the garlic and cook another minute, set aside.
  3. In a large bowl whisk together egg and milk. Add the panko, cooked onion and garlic, cheese, and spices. Mix in the meat; I found a fork worked well to incorporate the chorizo into the chicken. Season with S+P.
  4. Form into golf ball sized meatballs; I found wetting my hands helpful in preventing the mixture from sticking to me. Place on prepared baking sheet.
  5. Bake 12-15 minutes, until an internal temperature of 165 degrees F is reached.

*This recipe is adapted from Renee at http://leitesculinaria.com/101202/recipes-chorizo-meatballs.html*

Chicken Chorizo Meatballs | Sew You Think You Can Cook

Apple Chicken Chorizo Meatloaf

Confused?

Don’t worry, we are too.

This meatloaf started out with all intentions of being hamburgers. The original recipe called for ground pork, but my grocery store didn’t have any so I went with chicken instead. And then I messed with the ratios because I didn’t need 2 lb + worth of burger meat. The result? A mixture so sticky that there was no way it’d become burgers. So, we threw in some bread crumbs. And then I decided to just stick it in a loaf pan and hope for the best because even still, there was no way this meat mixture would survive a grilling.

While I was trying to imagine what this would taste like, I couldn’t get breakfast off my mind – probably because of the apple. If the burgers had worked out I wanted to figure out some sort of maple-mustard or maple-mayo concoction. Now that it’s a meatloaf I could’ve tried some sort of maple-barbecue-ketchup mixture to put over top but I simply didn’t have the energy to try making something up.

We ended up eating this meatloaf with syrup instead of kethcup. Quite tasty! The meatloaf reminded me of a gourmet sausage from a fancy butcher or deli. This meatloaf is one that could actually work as a breakfast option, just add a fried egg!

Apple Chicken Chorizo Meatloaf

Ingredients:

  • 1 lb ground chicken
  • 1 link Mexican chorizo, casing removed
  • 1 Fuji apple, shredded
  • 1/4 tsp minced garlic
  • 1/4 tsp grated fresh ginger
  • 1/2 tsp dried thyme
  • 1/2 C panko bread crumbs

Steps:

  1. Preheat oven to 375 degrees F. Lightly spray a loaf pan with non-stick cooking spray.
  2. In a large bowl combine all ingredients with your hands until incorporated. Place in prepared loaf pan.
  3. Bake 35-40 minutes, or an internal temperature of 165 degrees F is reached.

Apple Chicken Chorizo Meatloaf | Sew You Think You Can Cook

Spanish Chorizo Croquetas

There used to be a Cuban restaurant near our house (it closed and a Chicago deli replaced it, which was fine with us, too) and every other weekend we’d frequent the little shop to get perfect Cuban sandwiches, tostones or maduro, and if they had them croquetas de jamon. That last item was very rare – they were simply that good!

I remember the first time Stuart had croquetas. He was driving with me back home from Auburn and I don’t know where we stopped for gas and food but we found a little Cuban restaurant off the beaten path. I ordered croquetas for an appetizer and he fell in love with them, too. I would like to try making croquetas de jamon sometime.

I have a half-check on that culinary bucket list item, though! My friend Tara made a Spanish version of croquetas using Spanish chorizo. That recipe was pinned in a heartbeat (almost a year ago!) and when we finally found Spanish chorizo this appetizer was made immediately.

Well, almost immediately. I wanted to have an extra set of eyes around to watch the little man when it came time to frying the tapas so I made the recipe in batches. I made the filling on Friday and then on Saturday I formed, coated, and fried them.

I’ve seen a few recipes for baking croquetas and I was extremely tempted to alter Tara’s recipe for the cleaner, easier route, but I’m glad I didn’t. Sometimes you just need that extra grease in your life. I will try a baked version sometime though – frying foods with an almost-walker underfoot isn’t exactly the best idea…

These croquetas melt in your mouth and I’m not even ashamed to admit that I ate over half of these throughout the day. The recipe makes 15-16.

I’m really wishing I had a few (okay five) next to me right now….

Spanish Chorizo Croquetas

Ingredients:

  • 5 tbsp olive oil
  • 3 tbsp butter
  • 1 onion, diced
  • 2 C plus 2 1/2 tbsp flour, divided use
  • 1 1/2 C hot milk
  • 1/2 C chicken stock
  • 100 g Spanish chorizo, diced
  • 2 eggs
  • 1 1/2 C bread crumbs
  • vegetable oil, for frying

Steps:

  1. In a large skillet over medium heat melt butter and olive oil. Saute the onions until translucent, about 5 minutes. Stir in 1/2 C plus 2 1/2 tbsp flour and cook until golden. Slowly add in the hot milk, whisking constantly, followed by the chicken stock. Cook for 5 minutes, until the mixture is thick. Season with S+P. Mix in the diced chorizo and cook another 5 minutes. Remove from heat.
  2. In a shallow bowl beat the eggs. Place remaining 1 1/2 C flour on a plate and place the breadcrumbs on another plate.
  3. In a high sided skillet over medium-high heat, bring 1″ of vegetable oil to 350 degrees F.
  4. Form croqueta filling into 15-16 2″ logs.
  5. Coat croquetas in flour, egg, and then breadcrumbs.
  6. Fry croquetas for 2 minutes, flip, and fry another 2 minutes, or until golden. Remove to a paper towel lined plate. Do this in 3 batches, making sure the oil returns to 350 degrees F between each batch.

*This recipe is adapted from Tara at http://www.tarasmulticulturaltable.com/chorizo-croquetas/*

Spanish Chorizo Croquetas | Sew You Think You Can Cook