Ingredients Jump to Instructions ↓

  1. 1 Tablespoon olive oil

  2. 1/2 pound fresh chorizo sausage

  3. 1 sweet white onion, diced

  4. 1-1/2 Tablespoons ancho chili powder

  5. 2 cloves garlic, minced

  6. 2 teaspoon ground cumin seeds

  7. 1 bay leaf

  8. 1 teaspoon aniseed (anise seed)

  9. 1 teaspoon coriander seeds, ground

  10. 1 (16-ounces) can tomatoes in puree

  11. 2 cups cooked pinto beans or rattlesnake beans

  12. 1 yellow bell pepper, trimmed and diced (or red or green bell pepper)

  13. 2 jalapeno peppers, or more to taste, seeded and minced Salt Hot ground red pepper

  14. 2 Tablespoons cilantro, chopped

Instructions Jump to Ingredients ↑

  1. Preparation: Heat the oil in a large heavy saucepan over moderately high heat until hot but not smoking. Add the chorizo sausage and cook, turning often, until well browned and cooked through, about 15 minutes. Remove with tongs and let drain on paper towels. When cool enough to handle, cut into thin slices. Add the sweet onion to the pan and cook, stirring, until softened, about 5 minutes. Reduce heat to medium and stir in the garlic , chili powder, cumin, bay leaf, aniseed, and coriander . Cook, stirring, for 5 minutes. Add tomatoes and beans, reserved sausage, bell pepper, and jalapenos, season to taste with salt and ground red pepper. Reduce heat and simmer chili , uncovered, stirring occasionally and breaking up the tomatoes with a spoon, for 30 minutes. Stir in the cilantro and serve, with additional cilantro as a garnish if desired. Yield: 4 servings as a main course Recipe Source: The Dean & Deluca Cookbook by David Rosengarten (Random House) Reprinted with permission.


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