3 (14-ounce) cans whole peeled tomatoes, undrained and chopped
1 (8 1/2-ounce) can no-salt-added whole-kernel corn, drained
1 1/2 ounces semisweet chocolate, chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
3/4 cup fat-free sour cream
Baked tortilla chips (optional)
How to Make It
Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.
Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chiles, 1 3/4 cups onion, bell peppers, garlic, and chorizo; sauté 5 minutes or until tender. Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. Bring to a boil. Reduce heat, and simmer, covered, 30 minutes, stirring occasionally. Remove from heat; stir in chocolate, salt, and black pepper.
Ladle 1 cup chili into each of 12 bowls. Top each serving with 1 tablespoon sour cream and 1 tablespoon onion. Serve with tortilla chips.
The chili comes out best when I can find Spanish chorizo. It's still good with andouille, but the chorizo is much better. Sometimes 2 chipotle chilies give us plenty of heat, but last time I used 3 small chilies and it wasn't quite as much heat as we wanted. Bittersweet chocolate works fine in place of semisweet.
Spanish chorizo is already cooked - all you do is dice it up. It has a completely different flavor profile from the usual Mexican chorizo you find in grocery stores, and in my area, it can be hard to find. Everything here is TexMex.
Excellent. I added chorizo vegan, jalepino, meatless ground beef, and fresh kidney and black beans, 4 chipotle chilies. I like it spicy. I browned the chorizo seperately first and then added it later. Fresh tomatoes chopped. 2 cups water. I like it a little soupy. It was perfect.
My go to recipe for superbowl parties..everyone loves it. Fabulous flavor. Freezes very well, I double the batch, freeze it and send some back to college with the kids after they visit. Comes together pretty quick. Family fave.
I won a chili cookoff against 10 other chilis with this recipe. I only changed two things in this recipe. I used 15oz of Spanish chorizo (hot) instead of the small amount the recipe suggests. And, as another reviewer suggested, I substitued a poblano pepper for some of the green pepper in the recipe. The chili had perfect flavor, heat, and consistancy. I sauted the chorizo first in a nonstick skillet until cooked through. I did not drain the grease as there wasn't more than a couple of tbsp. I then added the chipotles in adobo, onion, peppers, and garlic to the pan and sauted until veggies were tender. Meanwhile I heated a crock pot to high and added the mixture and all other ingredients. Once it boiled I left it on high for 30 minutes as the recipe points out. Then I turned it to low, let it simmer for a couple hours, then added chocolate. I served it on top of sweet corn bread (http://allrecipes.com/Recipe/grandmothers-buttermilk-cornbread/detail.aspx), with a dollop of sour cream.
I wanted to used up stuff I had on hand so I tried this recipe for the first time. I loved it. I cut the recipe back by 1/3 as I live alone and wasn't sure how I'd like it. I used two 15 ounce fire roasted tomatoes, a can of pinto beans and a can of black lentils as I didn't have black beans. I cut corn off the cob. I used some kind of yellow sweet pepper. I added some water as I didn't want such a thick chili. I'll definitely make this again. It might have been a little too spicy had I not used extra tomatoes, beans and water. I like spicy but not too spicy.