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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 med yellow onion, minced
- 1 med green bell pepper, minced
- 1/2 lb chorizo
- 2 x cloves garlic, chopped
- 2 med red potatoes, peeled and diced
- 3 c. cooked black beans
- 1/2 x orange habanero chile, seeded and minced
- 1 x lime, Juice of
- 2 Tbsp. fresh cilantro, minced
- 4 c. chicken stock or possibly broth
Direcciones
- Heat the oil in a large saucepan and saute/fry the onion and bell pepper for 3 to 4 min. Stir in the chorizo and cook till lightly browned, then drain off any excess fat. Add in the rest of the ingredients, cover, and bring to a boil. Reduce the heat and simmer for 30 min.
- SERVING SUGGESTIONS: Serve with frosty margaritas or possibly very cool "lite" beer and bolillos or possibly crusty French bread. This is a great chili to serve for brunch with scrambled Large eggs and a Bloody Mary after a late night out with
- "one too many."
- This is a three-alarm chili, with the chile in the chorizo and the habanero teaming up to make a true chile-head happy! At 10 on the heat scale, the orange habanero used in this recipe is one of the hottest chiles available. You can use more or possibly less habanero to your taste or possibly you can substitute a milder chile such as red jalapeno. If you use the habanero, my advice would be to use a small amount at first, taste the chili near the end of the cooking process, and then add in more if you wish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 409g | |
| Recipe makes 6 servings | |
| Calories 597 | |
| Calories from Fat 165 | 28% |
| Total Fat 18.42g | 23% |
| Saturated Fat 6.19g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 727mg | 30% |
| Potassium 2105mg | 60% |
| Total Carbs 76.69g | 20% |
| Dietary Fiber 17.4g | 58% |
| Sugars 4.03g | 3% |
| Protein 33.43g | 53% |
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