Here is a good story about MKONO Farm’s Best Chorizo Chili.
It is that time of year again when midwesterners break out the chili and head out to all of the chili cook offs. Yours truly included. I mean, who backs down from a good competition, especially with food involved? However, since honesty is always the best policy, I will let you in on a little secret. I take my own chili so I have something to eat. It ensures my belly won’t stay empty just in case I decide to be a little bit biased when looking into the crockpots of competition. Ya, I am that person. My kids always thank me for this part in my chili season strategy. Deduce from that what you will…
Last Sunday afternoon three of the kiddos had a mandatory Bloomington South wrestling team family day/meeting at the high school and guess what…there was a chili cook off and corn hole tournament. Let me be the first to tell you that I was not super pleased with the family on Saturday morning to discover the tid bit about the cook off. Why? They left out this fine detail. They said it was so, “I would not be stressed about having to make/take anything.” Offended is the best word I can use in this moment of disbelief with Jason and the kids… I am still unsure what to think of it, but I was on a mission to show them mama was in it to win it.
So, Saturday I headed out to grab the ingredients I would need to make the winning chili at the cook off the next day. Sunday morning I set out to make the best darned Chorizo chili anyone in these parts had every tasted–I got the medal to prove it! The assistant coach said it was the performance enhancing drugs that must have been put into the chili for me to get the winning votes. OK. Wellll… that would be our home grown 100% certified kunekune pork he is referring to! Or it could just be the good dose of love and SALT that I through in there too!
Here is a freebie for you all : Food needs salt to be yummy. Use it and not sparingly.
Faith accepted the medal on my behalf as I had to be two places at once on Sunday. I was out at the Monroe Country Saddle Club supporting Adah in her barrel racing adventures!
Here is another freebie: I don’t recommend parenting 4 teenagers at one time–scheduling is CRAZY!
This chili recipe is too good to not share. Run and make you some. It will warm you and your loved ones up!
MKONO Farm Chorizo is not like the traditional super extra fine ground and greasy sausage you find at the grocery. Our chorizo is ground like any other sausage and done with a 70/30 ratio with all of the yummy chorizo seasonings that make chorizo what it is. MKONO Farm chorizo does not leave lots of fat in the pan–actually very minimal. PS: The fat is super good for you anyway! Buy our chorizo HERE
MKONO Farm CHORIZO Chili
Equipment
- 1 large cast iron or dutch oven
- 1 cookie sheet lined with parchment paper
- 1 slow cooker | crock pot
- 1 grill
Ingredients
- 6 medium poblano peppers
- 1 pound MKONO Farm Chorizo
- 1 medium sweet onion diced diced
- 4 heads garlic smashed and diced
- 2 14.5 oz cans of fire roasted diced tomatoes
- 1 can rotel tomatoes and chilis (original)
- 2 can black beans drained and rinsed
- 3 ears corn on the cob lightly husked leave some layers of husks on
- 2 tbsp ancho chili powder
- 4 tbsp smoked sweet paprika
- 3 tbsp dried and crushed cilantro
- Redmond sea salt to taste
- fresh cracked pepper to taste
Instructions
- Heat oven to 400 degrees. Place peppers onto lined cooked sheet and put into the oven. Cook until peppers start to char and get soft. Skins should be bubbling.6 medium poblano peppers
- In a large cast iron skillet or dutch oven, brown the chorizo.1 pound MKONO Farm Chorizo
- Add the diced onions to the browned chorizo and cook until translucent.1 medium sweet onion diced
- Add the garlic to the onion and chorizo mixture and cook for 2-4 minutes stirring regularly as to not burn the garlic.4 heads garlic
- Add the cans of tomatoes and heat thoroughly.2 14.5 oz cans of fire roasted diced tomatoes, 1 can rotel tomatoes and chilis
- Open cans of beans. Drain them. Rinse well. Add to the skillet and continue to heat mixture thoroughly.2 can black beans drained and rinsed
- Take off the heat and pour contents into a crockpot and set to high.2 tbsp ancho chili powder, 4 tbsp smoked sweet paprika, 3 tbsp dried and crushed cilantro, fresh cracked pepper to taste, Redmond sea salt to taste
- Add ancho chili powder, paprika, salt, cilantro, and pepper. Stir and cover.
- Take peppers out of the oven. Place them into a bowl and cover for 15 minutes to steam.
- Heat grill. Add lightly husked corn to grill and chargrill the corn cobs.3 ears corn on the cob lightly husked
- Remove corn from the grill. Allow to cool.
- While the corn is cooling, take the peppers and begin to peel the skins off and clean out the insides. Dice the peppers and set aside.
- Take the corn. Finish husking them. Cut the corn off the three cobs and combine with the diced peppers.
- Add corn and peppers to the crockpot and stir.
- Cook the chili for another 30-45 minutes on high or set the crockpot to low to cook for several hours. Stir occasionally.
- Be sure to taste the chili and add more salt if needed to bring out and enhance those Central American flavors.
