This is the season of soups! The last few weeks we have been trying out variations of chili recipes. Yesterday at Weiland's Kiel picked up some chorizo because "the sample was good", but had no intentions for use. Today when thinking about what to make for dinner, chorizo chili sounded just perfect.
To create the salsa, in an enamel soup pot (or crock pot) mix together:
1 lb ground chorizo cooked
2 ears of fresh corn boiled & cut off the cob
1 can of Rotel
1 cup of salsa (we used a spicy picante I canned a few weeks ago)
1 red onion diced
1/2 bunch of cilantro
1 can of black beans
1 can tomato paste
pepper & pepper to taste
1 tablespoon sugar
1 tablespoon chili seasoning
Stir all ingredients, let simmer on medium heat for 1 hour
Top your chili with sour cream, cheese, and extra cilantro as desired & enjoy!