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

Tomato, Roasted Corn + Crab Salad

This recipe used the leftover corn from the side I made to pair with the BBQ Chicken Skewers.  And I added in bell peppers for more crunch, which was a good call.

Ingredients:

12 oz Canned Crab Meat
1 Avocado, cubed
1 package Cherry or Grape Tomatoes, halved
1 1/2 cups Corn, roasted (or 2 corn cobs, sheared)
1/2 Red Onion, diced
2 Jalapenos, seeded + diced
1 package Cilantro, chopped
2 tbsp Lime Juice
1 tbsp Olive Oil
Salt + Pepper, to taste

Didn't have cherry tomatoes, so used 3 regular ones.  I think cherry would have been better for a different texture, though it was still good. Also didn't have jalapenos, which would have also been great.

1. Dice onion and put into a small bowl.  Cover with lime juice and olive oil, to mellow flavor. Set aside.

2. Chop tomatoes, cilantro, jalapenos and avocados.  Place first three into a large salad bowl, and set aside avocados.

3. Roast corn in a large pan until browned.  Season with salt + pepper as you go.

I used leftover corn on the cob, so first I sheared the kernels off the cob with a serrated knife.  When you cook the corn, you can break it up with the spatula easily.

Apologies for the terrible pictures! Didn't realize until it was too late.

4. Combine all ingredients except avocado in salad bowl and mix well.  Add avocado and stir through.

Otherwise, the avocado mushes into everything.

I ate this with salad dressing, but you can also just add more olive oil and lime juice to taste.

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Original Recipe:

Skinny Taste