Chipotle Chorizo Chocolate Chili

I saved the best for last - this was my favorite chili.  Spicy and sweet all at once - similar to a mole - and surprisingly quick to make.  I combined two recipes to get this one, and turned it into a slow cooker affair.

This got super spicy as leftovers.  So I'll stick to two chili peppers next time, instead of three.

Serves 8

Ingredients:

1 Onion, diced
5 Garlic Cloves, diced
2 Red + Green Peppers, diced
2 Chipotle Chilies in Adobo Sauce, minced
4 Chorizo links, chopped
2 tbsp Chili Powder
1 tbsp Cumin
1 tbsp Oregano
3 tbsp Brown Sugar
1 tbsp Unsweetened Cocoa
1/2 tsp Cinnamon
3 14-oz cans Black Beans, drained + rinsed
1 14-oz can Corn, drained + rinsed
2 14-oz cans Diced Tomatoes
1 cup Water
3 tbsp Semi-Sweet Chocolate Chips

Toppings:

Sour Cream
Cheddar Cheese, shredded
Cilantro, chopped
Green Onions, diced

1. Chop onion, garlic, peppers and chorizo.

Blenders make everything easier.

2. Add all ingredients into slow cooker, except for chocolate chips.  Cook on high for 6 hours, or until chili is unified.

3. Stir in chocolate chips to taste, a little at a time.

4.  Take off heat and serve, adding toppings.

So. Good.

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Original Recipe:

Cooking Light: Chili with Chipotle and Chocolate

Cooking Light: Black Bean and Chorizo Chili

Chorizo, Chard + Chive Quiche

The 3 C's were a great flavor combo in this recipe, but the base was way too dry.  Not a great recipe - it was originally for a frittata, which probably explains the dryness after baking.  I think I'll stick to my tried and true Trader Joe's quiche recipe as a base, and use the fun ingredients from this recipe.

Here's the recipe as it should be next time:

Makes 1 Quiche

Ingredients:

3 Eggs (2 Whites and 1 Yolk), beaten
1 small container Cottage Cheese
1 cup Cheddar or Mozzarella Cheese, grated
1 frozen Pie Crust
1 Chorizo link, quartered
1 small bundle Chard, chopped
1/2 bundle Chives, sliced
Salt + Pepper, to taste

Exclude the frozen hash browns even if trying the frittata - they made the texture weird and everything too dry.

1. Preheat oven to 350 degrees.

2. Chop the chard and chorizo.  Slice the chives.

3. Wilt the chard in a large pan over high heat until reduced, 2-3 minutes.  Stir in the chorizo, then take off heat after 1 minute.

Should have added in the chorizo afterwards, as I say above - cooking it together took some of the juice out of the sausage.

4. Beat the eggs in a large bowl.  Combine them with the shredded cheese and cottage cheese, and add salt + pepper to taste.

I made two quiches, hence the number of eggs in the picture.

5. Combine all ingredients in the bowl, and spoon into the pie crust.  Bake for 1 hour.

That should do it.

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Original Recipe:

Eating Well