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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Joey
Servings: 6
½ pound uncooked chorizo
1 medium yellow onion, finely diced
2 cloves garlic, minced
1 red bell pepper, finely diced
2 whole canned chipotle peppers, seeded and finely diced
1 ½ tablespoon ground cumin
1 tablespoon chili powder or less to taste
½ tablespoon ground black pepper
2 teaspoons salt
2 15 ounce cans crushed tomatoes, undrained
1 cup canned chili beans in sauce
1 cup canned beef broth
½ cup sour cream
½ bunch green onions, finely diced
½ bunch fresh cilantro, chopped
Brown sausage in 5-quart stock pot over medium heat. Add onion, garlic and bell pepper. Cook over medium-high heat until vegetables are soft but have not begun to brown, about 10 minutes. Add chipotle peppers, cumin, chili powder, black pepper, salt, tomatoes, beans and broth. Bring to boil, then reduce heat to a simmer. Cook, stirring occasionally, for 45 minutes.
While chili simmers, mix sour cream, green onions and cilantro in small bowl; chill until soup is ready. Serve chili in bowls, topped with spoonfuls of sour cream mixture on top.