HOMINY AND CHORIZO CHILI

HOMINY AND CHORIZO CHILI image

Categories Bean

Yield 8 servings

Number Of Ingredients 15

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1 1/2 pounds fresh or 1 pound hard (cured) chorizo sausage links
1/4 cup water
1 tablespoon olive oil
3 large onions, chopped
6 cloves garlic, minced
3 medium carrots, chopped
1 large green sweet pepper, chopped
1 teaspoon fresh thyme
1 tablespoon chili powder
1/2 teaspoon smoked paprika
3 15 ounce can hominy, rinsed and drained
1 14 1/2 ounce can reduced-sodium chicken broth
2 tablespoons tomato paste
1 pint grape tomatoes, halved
Snipped fresh oregano

Steps:

1. In a 12-inch skillet over medium-high heat, bring sausage and 1/4 cup water to boiling. Cook sausage, covered, for 15 minutes, turning occasionally. Uncover; cook for 8 to 10 minutes, turning to brown. Cool for 5 minutes on cutting board. Diagonally cut in 1/2-inch slices. 2. In a large Dutch oven heat oil over medium-high. Cook onions, garlic, carrots, sweet pepper, and thyme for 7 to 8 minutes, stirring occasionally, until almost tender. Stir in the chile powder and paprika; cook for 30 seconds. Add the cooked sausage; cook for 1 minute. Add the hominy, broth, and tomato paste; bring to boiling. Reduce heat to medium. Simmer, covered, for 10 minutes, stirring occasionally. Stir in the tomatoes; cook for 2 minutes, until tomatoes just begin to wilt. Top servings with oregano.