Chorizo Chicken from Butcher & the Burger

This post is the 1st in a series for recipes from Butcher & the Burger.  We all tend to think of these new gourmet burger restaurants narrowly.  This chili recipe will change your mind.  It changed mine.  We think we are going to eat at a hamburger joint but these restaurants have top notch chefs, not line cooks.

I have made plenty of chili before but never made it with chorizo.  This recipe called for regular chorizo but since I do not eat pork, I substituted chicken chorizo.  I had the butcher at Whole Foods make it up for me. Note to self – remember this for the next time I make gumbo.  This chili had great depth to it.  It may sound spicy but it was great, just the right amount of heat.

Recipe
Chorizo Chili(I cut this recipe in half so I have provided each ingredient quantity):

– 10 (5) lbs. Chorizo
– 10 (5) cups diced onion
– 5 (3) cups diced poblano peppers
– 3 finely chopped jalapeno peppers
– 12 (6) oz tomato paste
– 6 cups (64 oz crushed) diced tomato
– 3 (2) to 5 limes
– 1 cup cilantro
– 1/3 cup of ancho chili powder
– 1/3 cup of chili powder
– 2/3 cup of cumin
– 5 bay leaves
– 2 – 15 oz cans of pinto beans
– 2 – 15 oz cans of kidney beans

Sweat 8 cups onions, 3 ½ cups poblano peppers and the jalapenos until soft. Add the tomato paste and spices. Cook with vegetables for a couple of minutes to extract flavor. Then add the chorizo and cook till the meat is browned. When browned, add the tomatoes, cilantro, bay leaves and juice of three limes. Cook for half an hour and bring to a simmer. Add the pinto beans and continue to cook on a simmer for about another hour to allow the pinto beans to incorporate into the chili. At the end add rest of onions and poblanos for texture. Salt and pepper as you go. STIR IT CONSTANTLY, the bottom has a tendency to burn. If extra seasoning, beans or onions are necessary, add more for textural or flavor preference.  Enjoy!