Tag Archives: chorizo

Turkey & Chorizo Chili

So, last weekend, I christened our new 7.25 quart Le Creuset Dutch (French??) Oven by making some chili.  I scored a screaming deal on eBay for a new with tags pot at $100 under what the shops down the road are charging.

Anyhow, back to the chili.  I shameless ripped this off from Food Network, and (gasp) Rachel Ray.  Yeah, she’s annoying (EVOO! Yumm-o! Shoot me now!), but every now & then, she really gets one right.  This was very tasty and not hard to prepare at all.  The recipe calls for chorizo.  Make sure you’re buying the Mexican stuff, and not Spanish.  Spanish is more like salami, where Mexican is more like a sausage, similar in texture to Italian sausage, but with different flavors.

Lay hands on all of the following:

  • 1 tablespoon vegetable/canola/olive oil
  • 1 lb Mexican chorizo, out of the casings – If you can get loose sausage, even better.
  • 1 lb cooked turkey breast, cut into 1cm cubes – I went to the deli, got the store-roasted turkey breast cut into 1cm slices – took 3 or 4 slices to get a pound.
  • 4 cloves of garlic, chopped
  • 1 red bell pepper, seeded, ribs removed and chopped
  • 1 medium onion, chopped – I went for the Spanish yellow onion here for some sweetness
  • 1 tablespoon of ground coriander
  • 1 tablespoon of ground cumin
  • A 15oz can of diced tomatoes
  • 2 tablespoons pureed chipotle in adobo – I just dumped the whole can into the blender
  • 1.5-2 cups chicken stock (she called for 2-3 – I did 2 and needed to reduce for longer than she called for)
  • 2 tablespoons corn meal, quick-cooking polenta or even masa
  • 1 tablespoon honey

Heat up your dutch oven on the stovetop on medium-high heat, put the oil in.  Add the chorizo.  Break that stuff up and cook until it’s browned, and you’ve got that lovely orange grease in the bottom of the pot.  Add the onion, peppers and garlic and cook until they’re soft (about 3-5 minutes).  Add the rest of the ingredients and simmer it low for 45-60 minutes.

The original suggestion was to serve with lime wedges and top with Fritos.  I did the Fritos, and it was good, but I also put some shredded sharp cheddar cheese in before the Fritos.  This was absolutely delicious, and the leftovers kept nicely for about 7 days, when I ate the last bit of it.

I don’t usually do chili without beans, but after my recent surgery, I was on a slightly restricted diet (low fiber, low residue).  I’ve since been cleared for beans.  Were I to make this again, I’d probably add a small can of rinsed black beans to round it out.  But without the beans, it was delicious.  The recipe makes 4-6 servings, depending on how hungry you are.  For us, it was enough for the 4 of us (the kids didn’t eat much of it), and we had 2 mug/bowls left over.

Also, highly recommended for fall/winter soup/chili leftovers, are the Corningware mugs with lids (relax, it’s not an affiliate link, I promise). I just checked, and they’re even cheaper in Target ($7.59 at the time I wrote this).

Pork & Chorizo Burgers – Like Heaven on a Bun

Last year, I had a burger that was probably my favorite burger of all time.  It was at Brown’s, a pub chain in the UK.  Their Wild Boar & Chorizo burger.  It was divine.  Now that I’m not doing much international travel for work, I decided to go my own way and make my own version.  Today was the day.

Mere bog standard ketchup is unworthy of this fine burger.  To that end, I used some leftover meatloaf glaze, from an America’s Test Kitchen recipe.  It’s a fantastic slightly kicked up ketchup.  Here’s the sauce…

  • 1 cup ketchup (I like good old Heinz for this)
  • ¼ cup packed dark brown sugar
  • 2 ½ tablespoon apple cider vinegar
  • ½ tablespoon hot sauce (Pete’s, Tabasco, Sriracha, whatever you like)

Whisk it all together in a small saucepan.  Heat over medium heat until thickened.  That should take about 5 minutes.

Moving on to the burgers..  There is no shortage of recipes out there for burgers like this.  50-50 mixes, 75-25 mixes, ones that have all sorts of other stuff tossed in the burgers too.  I like to keep it simple.  So here’s the recipe…  The recipe yields 4 burgers.

  • 1 1/3  pounds of ground pork (I’d take wild boar if you can get it though!)
  • 2/3 pound of Mexican chorizo (this is important – you don’t want Spanish, you want Mexican, as it’s an uncooked sausage – for me, this was two links)
  • 4 Brioche Buns
  • Sliced Manchego Cheeze (or grated if you don’t have sliced handy!)
  • Lettuce, Tomato, Onions, Pickles as you like

Unwrap those links, slice the casings lengthwise, and remove the sausage from the casing (if you can get bulk ground chorizo, even better!).  Cut the sausage into 1 inch sections and toss in the food processor.  Pulse until the chorizo is crumbly.  In a bowl, combine the chorizo with the ground pork.  Get in there with your hands and combine the meats, but don’t over-work the mixture.  You’ve got 2 pounds of meat here, so divide that up into four 8-ounce balls, and form patties.  I like to use the divot in the middle of the patty trick to keep them from swelling up too much when you’re cooking them.  Season the patties with just a bit of kosher salt and black pepper, and apply the fire!

Cook the burgers to 145 F, keeping them juicy, and allowing carry-over to make sure they’re properly cooked.  Top with a slice or some grated manchego cheese.  Split, butter and toast those buns, assemble and prepare yourself for a mouth full of good burger.