December 4, 2006

Chili With Pink Beans & Chouriços

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Hot and spicy chili with beans is the perfect dish when it's cold outside. My stick-on thermometer at 1 PM today registered a low 28°F and with a slight wind chill it feels like 25°F. It is cold!! And I was thinking of putting the Christmas lights on my front bushes later today. I guess I have to wear a thick jacket and eat lots of chili before going out.

8 ounces dry pink or pinto beans
1 pound chouri├žos or chorizos, diced
1 large green bell pepper, chopped
4 Thai red chili, chopped fine
1 onion, chopped
6 garlic cloves, chopped fine
16 ounces can crushed tomatoes
2 tablespoon ground cumin
1 tablespoon ground coriander
2 tablespoons dried Mexican oregano
2 tablespoons paprika
2 teaspoons sea salt
1 teaspoon ground pepper
1 cup beef broth
grated cheese and saltines
  • Soak the beans overnight, simmer until tender, drain, reserving 1 cup of the cooking liquid.
  • In a large pot, heat 1 tablespoon olive oil and saute garlic and onion for 2 minutes, add sausages and saute until sausages are cooked and slightly browned. Add all the spices, cook for 2 minutes, then add all the remaining ingredients except cheese and saltines. Simmer for 1 hour. Adjust seasoning. Serve with grated cheese and saltines.


carlosceldran said...

Yum. This looks awesome!

Anyhoo.Yes. Ill be having tours during that time. Ill be posting the dates in a couple weeks time.

But did you have any specific date in mind? I can schedule one for you at that time since it's far away enough for me to advertise for others to join.

Oggi said...

Hi Carlos
I'll email you next week. Thanks for dropping by.

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