This is Evan’s all-time favorite recipe, which is perfect for winter nights and Superbowl parties. It’s really an amalgamation of numerous chili recipes, of which he has tweaked over the years to perfection. Evan chooses to use chorizo sausage primarily because I’m not the biggest fan of ground beef (thank you!). The result is a bold, flavorful, and unique southwestern chili. This recipe is incredibly easy, too; chop everything up, toss it into a Crock Pot, and be welcomed with the aroma of delicious chili once you return home from work!
– 1 (14.5 oz) can stewed tomatoes, chopped
– 1 (6 oz) can tomato paste
– 1 carrot, chopped
– 2 stalks celery, chopped
– 2 shallots, chopped
– 1 jalapeno, diced
-1/4 cup green bell pepper, chopped
– 1/4 cup red bell pepper, chopped
– 1 (1.25 oz) package chili seasoning mix
– 1 teaspoon crushed red pepper flakes
– 1 teaspoon ground cumin
– 1 tablespoon chopped fresh cilantro
– 1 tablespoon chopped fresh parsley
– 1 (15 oz) can red beans, drained
– 1/4 cup white wine
– 1/3 cup bottled steak sauce
– 1 package chorizo sausage
Heat a dollop of butter in a frying pan over medium heat. Unwrap the package of chorizo and chop each link to the size you prefer for your chili. Add the chunks to the pan. Brown the meat on all sides and then add them to the Crock Pot.
Pour the tomatoes, tomato paste, red beans, wine, and steak sauce into the Crock Pot, and stir well. Wash, chop, and measure the carrot, celery, shallots, jalapeno, bell peppers, cilantro, and parsley.
Add all of the chopped vegetables and herbs to the Crock Pot. Measure and add the red pepper flakes, cumin, and the package of chili seasoning mix. Mix well.
Cover and cook the chili on low for 8 hours.
Serve in bowls with shredded cheddar and/or mozzarella cheese on top. Feel free to add your favorite hot sauce to it to kick up the heat.