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

1. 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.
2. 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.
3. Once chili boils, reduce heat to low, add pico de gallo and curry paste, mixing well to incorporate. Add salt & pepper if necessary.
4. 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)