Introduction:
As we journey through the final days of Soupy September, we’re about to embark on a culinary adventure that’s bold, hearty, and utterly satisfying. Get ready to savour the rich flavours of Chorizo White Bean Chilli, a creation that harmonizes the robust essence of chorizo with the comforting creaminess of white beans. But before we dive into this delicious bowl, let’s take a moment to explore the star ingredient that gives this dish its distinctive character – chorizo.
Chorizo is a flavourful sausage that hails from the Iberian Peninsula and has found its way into kitchens around the world. This sausage comes in various forms, each offering its own unique blend of spices, herbs, and seasonings. The most common types of chorizo are Spanish chorizo and Mexican chorizo, both of which boast distinctive qualities that add a punch of flavour to any dish lucky enough to feature them.
Spanish Chorizo: Spanish chorizo is typically made from coarsely ground pork and is seasoned with smoked paprika, garlic, and a variety of spices. Its deep red hue and smoky aroma are a result of the paprika, which also imparts a rich, earthy flavor to the sausage. Spanish chorizo can be either cured and dried, ready to be sliced and enjoyed as a tapa, or used as an ingredient in various dishes.
Mexican Chorizo: On the other hand, Mexican chorizo is known for its vibrant red color and its tendency to be uncooked, requiring cooking before consumption. It’s made with ground pork or a mixture of pork and beef, and its distinctive flavor comes from a combination of spices such as chili powder, cumin, and oregano. Mexican chorizo adds a spicy kick to dishes, infusing them with a burst of flavor that’s both satisfying and tantalizing.
Using Chorizo:One of my favourite ways to eat chorizo is by rendering out the oil and using that to toast bread to serve with soups or in a panzanella salad. It brings a richness that is unique to chorizo and lends well to earthy salads and simple pastas.
Now we’re ready to dive into our Chorizo White Bean Chilli creation. This soup is a celebration of chorizo’s robust flavours, balanced by the creamy comfort of white beans. So grab your ladle and prepare to indulge in a bowl that captures the essence of tradition, fusion, and pure culinary delight.
Chorizo White Bean Chilli Recipe:
Ingredients:
- 1 lb chorizo sausage, casing removed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 jalapeño, seeded and minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 2 cans (14 oz each) white beans, drained and rinsed
- 4 cups chicken broth
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped green onions, chopped cilantro
Instructions:
- In a large pot or Dutch oven, cook the chorizo sausage over medium heat, breaking it apart with a wooden spoon, until browned and cooked through. Remove the cooked chorizo from the pot and set aside.
- In the same pot, add chopped onion, garlic, bell pepper, and jalapeño. Sauté until the vegetables are softened.
- Stir in the chilli powder, ground cumin, paprika, and cayenne pepper. Cook for a minute until the spices are fragrant.
- Return the cooked chorizo to the pot and add the white beans. Stir to combine the ingredients.
- Pour in the chicken broth and bring the mixture to a simmer. Let the chilli simmer for about 15-20 minutes to allow the flavours to meld together.
- Taste and season the chilli with salt and pepper according to your preference.
- Serve the Chorizo White Bean Chilli hot, garnished with shredded cheese, sour cream, chopped green onions, and cilantro if desired.
Crockpot Instructions:
- In a skillet, cook the chorizo sausage until browned. Transfer the cooked chorizo to a slow cooker.
- Add chopped onion, garlic, bell pepper, jalapeño, chili powder, ground cumin, paprika, and cayenne pepper to the slow cooker.
- Stir in the white beans and chicken broth.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours.
- Season with salt and pepper to taste before serving.
Instant Pot Instructions:
- Use the sauté function to cook the chorizo sausage until browned. Remove the cooked chorizo from the Instant Pot and set aside.
- Add chopped onion, garlic, bell pepper, jalapeño, chili powder, ground cumin, paprika, and cayenne pepper to the Instant Pot. Sauté until the vegetables are softened.
- Return the cooked chorizo to the Instant Pot and add the white beans and chicken broth.
- Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 8 minutes, then perform a quick release.
- Season with salt and pepper to taste before serving.
Enjoy the bold and comforting flavours of Chorizo White Bean Chilli!
Join me for one more day of super soupy September tomorrow! I can’t wait!
