White Bean and Chorizo Chili with Mexican Rice

Chili served over Mexican Rice, topped with melted Monterey 

Jack cheese and sour cream.   Lots of Green Tabasco for Todd.

We love chili but I have gotten into a rut making my ground beef based Texas style red chili.  I'll probably make a batch soon to keep in the freezer for chili dogs (or I may try canning it).  For this recipe I wanted to do something a bit different using only ingredients we had on hand.  We're on a strict budget after Bugg's visit and our 2 mini vacations.  This recipe can easily be doubled, tripled, etc. for a crowd

White Bean and Chorizo Chili

(6 servings)

1/2 lb. small white beans picked over for stones

5 cloves pressed garlic

1 small onion semi-finely chopped

3 cups water set aside

1 cup green salsa (I used homemade I had on hand but store brand is perfectly fine)

1 roll or large link chorizo sausage

1 medium diced fresh ripe tomato (leave in seeds)

1/2 cup finely chopped cilantro leaves and stems (optional)

1 tsp. salt

Soak beans over night in a lot of water.  In the morning, drain and soak in fresh water until preparation time.

Drain beans and add to large pot.  Add 4 cloves of the pressed garlic and the chopped onion.  Cover with water about 1/2 inch, bring to a boil, then lower heat to a simmer.  Add remaining garlic to reserved water.  Check beans after 30 minutes to check water level.  Add small amounts of garlic water to keep them from drying out as necessary.  After 1 hour, add green salsa and more garlic water if necessary.

Remove chorizo from casing and fry until cooked through breaking up any lumps.  It should resemble a paste.  Add to beans, stirring well.  Simmer until beans are to desired consistency.  Add tomato, cilantro, and salt.  Simmer for 5 more minutes, then shut off heat.  You will end up with this:

It's tastier than it looks.

I learned how to make Mexican Rice 18 years ago from my children's Nanny who was originally from Mexico City.  She would make up a batch once a week and leave it in the refrigerator for me.  The kids loved it.  The garlic is my personal addition.  We like garlic.

Mexican Rice

This makes a lot

2 cups dry white rice

4 large cloves pressed garlic

1/2 small onion finely chopped

1 large fresh jalapeno seeded and very finely minced

1/4 cup vegetable oil

1 small can tomato sauce

Water to make 4 cups when added to tomato sauce

1 tsp. salt

1 medium ripe tomato seeded and diced small

Heat oil in large sauce pan.  Saute garlic and onion for 1 minute.  Add rice and coat with oil.  Cook stirring constantly until grains start to look slightly translucent.  Add jalapeno, tomato sauce, water, and salt.  Cover, bring to boil, them turn down heat to medium low.  Simmer without stirring until rice starts to dry out.  Stir in tomato and cook until just wilted.  Remove from heat and let sit covered for 10 minutes.  Remove cover and fluff with fork.

This is actually leftovers from the weekend's Cheesy Mexican Chicken recipe soon to be posted.