Winner of Crampton's First Annual Chili Cook Off! Sarawak Chorizo Chili
Chili
3 MB tomatoes
2 sweet potatoes. diced
1 MB jalapeno, de-seeded
3 MB garlic cloves
1 MB red pepper, de-seeded
2 16oz cans black beans, drained and rinsed
1 tbsp olive oil
1 MB chorizo sausage, sliced
1 MB cooking onion, diced
1/2 tbsp cumin
1 tsp paprika
1 tsp Sarawak white pepper
1 tsp cinnamon
1.5 cups chicken stock
1 cup MB Fred corn
2 tbsp tomato paste
1 tbsp corn starch
Pinch of salt & pepper
Topping
1 avocado
Juice of 1 lime
1 tsp cumin
Salt & Pepper
Garnish
Green onions, chopped
Goat cheese, crumbled
Directions
1. Roast tomatoes, sweet potatoes, peppers and garlic at 350 degrees for 40 minutes
2. Blend tomatoes, peppers and garlic in a food processor
3. Fry chorizo slices in non-stick pan with olive oil
4. Add onions to pan and saute for 2 minutes
5. Stir in tomato mixture, stir for 2 minutes
6. Add all ingredients to pan except chorizo and bring to a boil for 3-5 minutes
7. Turn down to simmer, add chorizo, simmer for 40 minutes
Topping Directions
1. Mash avocado
2. Add other ingredients, taste-testing often!
Serve hot, garnish with avocado mixture, green onion and goat cheese.
