2 – 1 pound packages of chorizo sausage sliced into bite-size pieces
1 – 28 ounce can crushed tomatoes
1 – 14 1/2 ounce can of fire roasted tomatoes
1 – 6 ounce can of tomato paste
1 – 1 lb. 13 oz. can of goya black beans (drained)
One large red onion and one small white onion
Six cloves of garlic
One cup of Ricatito cilantro cooking base
Goya adobo or salt and pepper to taste
Three carrots sliced or diced small
Three medium size potatoes sliced or diced small
6 ounces of frozen corn kernels
One cup roasted red peppers (drained and cut into uniform pieces – not too small or it will disintegrate. If I don’t have time to make fresh roasted peppers I will buy roasted bell pepper strips “deli sliced”)
1 teaspoon ground oregano
1 teaspoon basil
Salt and pepper to taste
4 teaspoons Mexican style chili powder
3 teaspoons dark chili powder (I have to get this via mail order from Whole Spice )
You want a large Dutch oven for this or pasta sauce pot – which in my house are basically one and the same. I use a stainless steel pot for this because black beans can stain enamelware.
Start by browning your sausage in a few tablespoons of extra-virgin olive oil,and then add onion and garlic .
When onion and garlic is starting to turn translucent add potatoes and carrots.
Add the black beans followed by the crushed tomatoes and Ricatito
Add spices, and tomato paste. Allow to cook for about an hour on a very low flame and then toss in frozen corn kernels and roasted red pepper strips.
Allowed to cook down on low lid cracked off with a splatter guard over your pot and then the lid on top of splatter guard.
After a couple of hours of burbling away on low burner, check your chili for spices and salt and pepper or add Goya adobo. I don’t cook with a lot of added salt because so much of our food has sodium content.
Turn off the stove and let this come to room temperature and refrigerate overnight. The next day skim off any fat that may be on the top and bring to room temperature and heat thoroughly.
You can serve over rice or just eat plain with a little shredded cheese or even plain Greek yogurt or sour cream on top.
You can get a few meals out of this and it freezes well.
So….a little news: yours truly will be an exhibiting photography artist at Christopher’s in Malvern for June 2015!
It has been a long time since I have done any kind of a show so I will spend the next few months agonizing over what I am going to frame and mount.
This past month David Campli has had his photography hanging in the restaurant. It’s marvelous and wow what a tough act to follow! I am in particular enamored of the giant photo he has mounted on the rear brick wall of the restaurant that is of two little old Italian ladies sitting outside. One is dressed to the nines and one is wearing sneakers. I just love it!
Anyway, I hope when the time comes you’ll go in and have a meal at Christopher’s and take a look at my photography. What I frame and mount for the show will be for sale in the restaurant at that time.
I’m really excited to do this and can’t wait for June!!!!
Thanks for stopping by!