Trisha Yearwood's Smoky Chorizo Chili | Trisha's Southern Kitchen | Food Network
Trisha builds layers of flavor in her chili with spicy chorizo, smoky spices and fresh veggies! Subscribe to #discoveryplus to stream more of Trisha's #SouthernKitchen: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3mDN6Jb Subscribe to Food Network ▶ http://foodtv.com/YouTube Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Smoky Chorizo Chili RECIPE COURTESY OF TRISHA YEARWOOD Level: Easy Total: 1 hr 30 min Active: 40 min Yield: 6 to 8 servings Ingredients 1 tablespoon extra-virgin olive oil 1 pound fresh chorizo, removed from casings Kosher salt and freshly ground black pepper 1 medium red onion, chopped, plus more for topping 1 small orange bell pepper, chopped 1 small red bell pepper, chopped 3 cloves garlic, chopped 1 jalapeno, seeded if desired, chopped 1 tablespoon ancho chile powder 1 teaspoon ground cumin 1 teaspoon smoked paprika 1/2 teaspoon dried oregano Two 14.5-ounce cans fire roasted diced tomatoes 2 cups low-sodium beef broth Two 15.5-ounce cans black beans, rinsed and drained 1/2 small butternut squash, peeled and diced (about 2 cups) Parsley leaves, pickled jalapeno rings, grated Cheddar and sour cream, for topping Directions Heat the olive oil in a large Dutch oven over medium heat. Crumble in the chorizo. Sprinkle with salt and pepper. Cook, breaking up the chorizo with a wooden spoon, until browned, about 3 minutes. Add the red onion and bell peppers and cook until they begin to soften, 3 to 4 minutes. Add the garlic, jalapeno, ancho powder, cumin, smoked paprika and oregano. Cook and stir to coat the meat and vegetables in the spices, about 1 minute. Add the tomatoes, beef broth and 2 cups water. Bring to a simmer over medium-low heat, then stir in the black beans and butternut squash. Simmer, uncovered, until the chili is thick and flavorful and the veggies are tender, 30 to 45 minutes. Serve the chili with bowls of the toppings on the side for passing at the table. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #TrishaYearwood #TrishasSouthernKitchen #FoodNetwork #SmokyChorizoChili Trisha Yearwood's Smoky Chorizo Chili | Trisha's Southern Kitchen | Food Network https://www.youtube.com/watch?v=WrZHSCWij2w
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