Every fall, my house goes absolutely soup-crazy. The second the slightest chill can be detected in the air, we break out the soup pot or the crock pot, load up on stock and our favorite veggies, and go to town. Some weeks, there might be five different kinds of soup we throw together to warm our insides as we pile on blankets and hoodies and slippers and complain about how early the sun goes down this time of year. Sometimes we enjoy mugs of chicken noodle. Sometimes we fill up three bowls full of hearty stew each because it is just that good. But what we love most of all– what I truly can’t get enough of– is a good chili.
Now I know you chili purists out there are clutching your chests and gasping at the thought of changing up your traditional chili, but hear me out– sometimes, change is good. That’s not to say that I wouldn’t love your state fair winning family recipe, but this is an entirely different beast we’re talking about here. This chili will change everything you ever thought you knew about chili, or at least it will broaden your opinion of what “good chili” can be. With ingredients like sweet potato, chorizo, jalapeno, poblano, avocado, hominy, black bean, and goat cheese, how could it not be great?
Like most chili, this recipe (which was adapted from Tasty Kitchen) requires a little bit more time than your typical last minute soup, but it is oh so worth it, and the leftovers taste just as amazing as the first day you make it. Whether you want to make it for game day tailgates, on a chilly weeknight with family, or to serve up to friends at a casual dinner get-together, I’m willing to bet that everyone who tastes it will be begging for the recipe in between a chorus of “yum”s and “this is so good”s. I’m not pulling your leg, my mom even asked for the recipe (as if she doesn’t know where to find it) because she wants to insert it into her fall dinner rotation.
Also, let me just apologize now to my cousin, Ashley, who has been asking for this recipe for too long for me to pretend that it’s acceptable to just be going up now. Forgive me. I put it up today just for you. And without further ado…
- 2 sweet potatoes
- 1 jalapeno
- 3 cloves garlic
- 3 tomatoes
- 1 canned chipotle in adobo
- 2 (15 oz) cans black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 lb uncooked chorizo
- 1 onion, chopped
- ½ tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon freshly ground black pepper
- ½ teaspoon cinnamon
- 2 cups chicken stock
- 1 (28 oz) can hominy, drained
- 2 tablespoons tomato paste
- Salt and pepper, to taste
- ~1 tablespoon cornstarch, to thicken (optional)
- 1 avocado, pit and skin removed
- 1 poblano pepper, roasted, chopped, and seeds removed
- 2 limes, juiced
- ½ teaspoon cumin
- Salt and pepper, to taste
- Green onions and/or cilantro, chopped
- 6 oz goat cheese, crumbled
- Preheat the oven to 350 degrees F.
- On a foil lined baking sheet, place the sweet potatoes, jalapeno, garlic, and tomatoes, and the poblano (if making the Crema). Roast for 30 minutes.
- Remove the sheet from the oven and let cool until you can easily handle the potatoes.
- Cut the potatoes into bite-sized cubes. Mince the garlic and the jalapeno, making sure to remove all of the jalapeno seeds.
- In a blender or food processor, combine the roasted garlic (squeeze it out of the paper), roasted tomatoes, and chipotle chili. Set aside.
- In a large, high-walled skillet, cook the chorizo. Remove from the skillet, let cool, and slice. Set aside.
- Add the onions to the skillet (add olive oil if there’s not enough grease from the chorizo), and saute over medium heat until translucent. Stir in the spices and cook for 2 minutes. Stir in the roasted tomato mixture. Cook 2 minutes. Add the remaining ingredients (except for the chorizo you’ve set aside) and bring to a boil. Let boil until the liquid reduces slightly (about 3-5 minutes) and then turn the heat down to a low simmer. Add the chorizo, cover, and simmer for 45 minutes.
- When the chili is almost finished, Combine the ingredients for the Poblano-Avocado Crema in a blender or food processor and process until smooth. Store in the refrigerator until ready to use.
- If you prefer your chili thicker, create a slurry with equal parts cold water and cornstarch and mix it into your chili.
- Serve the chili with goats cheese, a spoonful of the crema, and green onions and/or cilantro.