Smoked sausage is the surprise ingredient that adds depth and pleasant heat to this chicken chili. If you can’t find chorizo, any smoked sausage will do, but you may need to add extra chili powder.
Regan Burns Cafiso
|3 links smoked Spanish-style chorizo sausage, cut into large chunks (about 9 ounces)||1-2 tablespoons chili powder|
|2 tablespoons olive oil||1 teaspoon ground cumin|
|1 1/4 pounds boneless skinless chicken thighs, cut into -inch pieces||28 ounce can whole, peeled tomatoes|
|Coarse salt and freshly ground pepper||15 ounce can black beans, drained and rinsed|
|1 medium yellow onion, diced|
In food processor, pulse sausage until it is finely chopped and resembles ground meat. Heat oil in a large, heavy pot over medium-high. Blot chicken dry and season with salt and pepper. Cook chicken in 2 batches, allowing it to brown a little before removing from pan, about 5 minutes per batch; reserve.
Reduce heat to medium. Add onion and chorizo to pot and cook until sausage is well rendered and onions are completely soft, about 8 minutes. Stir in chili powder and cumin, cook 1 minute. Add tomatoes, breaking them up with a potato masher or spoon; add chicken and 1/2 cup water. Bring mixture to a simmer; reduce heat and cook, covered, for 20 minutes.
Add beans and simmer, partially covered, until chicken is tender and chili has thickened, about 10 to 15 minutes more.
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