If you grew up in Buffalo, you couldn’t escape the Football Mania.
Even if you wanted to.
I spent Sunday after Sunday of my childhood watching my dad do an equal amount of cheering and crying during Bills' games.
But as much as I was involved in Bills Mania as a kid, I didn’t truly begin to enjoy watching football until I met my husband, who—to my dad’s great dismay—is a Giants fan.
I love football Sundays now because they're an excuse to stay inside out of the cold, watch TV all day, and, of course, make stick-to-your-bones comfort food.
Chili is a classic football dish that I love, and not just because it’s warm and satisfying.
It's one of those dishes that seems to last for helping after helping—it feels like the pot may never run out.
However, a lot of chili recipes are all about the meat, with maybe just a small amount of veggies on the side.
Preferring to have the meat play a supporting role and the veggies take the lead, I wanted to make a chili that was rich with a deep, hearty flavor...
...And just a touch of meat.
So I start and finish the chili with a little chorizo, which brings together an ensemble of tomatoes, beans, and spices—creating a meaty chili that’s really not-so-meaty.
It might be a little different from the chili you had as a kid...
But I promise it will be so mouth-wateringly flavorful you won’t miss the extra meat.
Chorizo + Poblano Chili
servings: 4 to 6; makes 8 cups
- 2 links chorizo, casings removed (about 3 ounces each)
- 2 red bell peppers, finely chopped
- 3 small yellow onions, finely chopped (about 2 cups)
- 3 poblano chiles, seeded + ribs removed, finely chopped
- 5 cloves garlic, minced
- 3 teaspoons kosher salt
- One 28-ounce can tomato sauce
- One 19-ounce can black beans, rinsed + drained
- One 15-ounce can red kidney beans, rinsed + drained
- One 15-ounce can white beans, rinsed + drained
- One 12-ounce jar salsa verde (green salsa)
- 1 tablespoon ground cumin
- 1 tablespoon ancho chili powder (start with ½ tablespoon if yours is extra spicy)
- ½ teaspoon ground black pepper
- ¼ cup coarsely chopped fresh cilantro
- Sour cream, for a garnish (optional)
- Finely chopped chives, for a garnish (optional)
- In a large Dutch oven or stockpot over medium-high heat, cook the chorizo until it is well-browned, breaking it up with a spoon as you cook—about 7 minutes.
- Transfer the chorizo to a paper towel-lined plate, reserving the fat in the pot. Then add the bell peppers, onions, poblano chiles, garlic, and 1 teaspoon of salt and cook until the veggies are tender—8 to 10 minutes.
- Next add the tomato sauce, black beans, kidney beans, white beans, salsa verde, cumin, chili powder, the remaining 2 teaspoons of salt, and the black pepper. Simmer this mixture until it is thickened—about 20 minutes, then stir in the cilantro.
- To serve, divide the soup into bowls and top each with the chorizo. Garnish with sour cream and chives if desired.