East & West Chorizo Chili
- 1 Lb. Chorizo Sausage
- 2 Cloves Garlic, Diced
- 2 5 oz. Packages Chili Mix
- 1 28 oz. Can Whole Skinned Tomatoes, Separate liquid and tomatoes
- 2 15 oz. Cans Red Kidney Beans, Undrained
- 1 15 oz. Can Corn, Undrained
- 1 15 oz. Can Sliced Okra, Drained
- 8 oz. Medium Pico de Gallo
- 1 tbsp. Madras Curry Paste
- Salt and Pepper, to Taste
- Shredded Pepperjack cheese, Garnish
- Put chorizo in a medium-sized stock pot on medium-high heat to brown. Once chorizo is mostly browned, add garlic. Continue to heat until garlic becomes slightly translucent.
- Drain chorizo, then add chili mix powder. Mix together until chorizo mixture begins to form into a ball. Add liquid from tomatoes, beans with liquid, and corn with liquid, and Okra. Rough chop canned tomatoes then add. Turn heat down to medium and bring to a boil, stirring occasionally.
- Once chili boils, reduce heat to low, add pico de gallo and curry paste, mixing well to incorporate. Add salt & pepper if necessary.
- Garnish with shredded pepperjack cheese for added spice.
sausage, garlic, tomatoes, red kidney, corn, curry, salt, pepperjack cheese
Taken from www.epicurious.com/recipes/member/views/east-west-chorizo-chili-1247792 (may not work)