I’m so glad I can share this recipe with you. I’ve been working like a crazy person to develop and test recipes that I fall in love with but I can’t share them with you because I need to save them for the cookbook.
And, of course, I’m putting a tremendous amount of pressure on myself to make each recipe a home run.
Because once you buy the book, and actually pay for the recipes, I want them all to be amazing. This, my friend, is a huge amount of pressure on me and the limits of my culinary creativity.
But then I get these crazy ideas, like putting crushed Chicharrones on top of chili and I can’t even wait to share it. I have to post it as soon as possible, even pushing back a more “seasonally appropriate” post because I want to show you this.
And Chorizo, with it’s spice and fatty goodness, is perfect in chili. In fact, I pretty much raided the “C” section of my local mexican food market (there isn’t a “C” section, by the way, but there should be) to bring you a dish with chipotle, chorizo, chicharrones, cilantro, cheddar and cumin.
And then I ate three bowls before I could even share it with anyone.
If I was planning on tailgating anytime soon, I would make this in huge vats. But I live in LA, a great city with a tremendous amount of things to do, but without a local football team, tailgating isn’t one of those things.
And if you are a “beans in your chili” kind of guy, go ahead and throw some in, I won’t mind.
Or add some sour cream, if that’s your thing.