Quick New Chili Recipe

Today I was making a batch of Cincinnati style chili, and wanted to test a smaller new chili dish alongside of it since I'd be sharing some of the ingredients.  I meant to make this a vegetarian chili, but after realizing I had some Spanish-style spicy chorizo sausage around, I ended up creating this version instead.  Note: Spanish chorizo is more like kielbasa and not to be confused with the highly fatty and very spicy Mexican style chorizo which comes uncooked in a tube.

1) saute 1/2 cups sweet onion in a medium saucepan in olive oil.

2) add 1/2 diced Spanish chorizo sausage, continue the saute

3) pour in 1 1/2 cup water, add half a beef bouillon cube

4) stir 1 TBSP chili powder, 1/2 tsp red pepper flakes, 1 TBSP red wine vinegar, a small piece of unsweetened chocolate (1/2 tsp), 1/2 tsp cumin, and a dash of salt.

5) add 1/2 or 3/4 a 16 oz. can of white northern beans (cannellini)

6) if needed for extra liquid, add another 1/2 cup water or beer

7) bring to a boil, then turn down and add 1/2 cup elbow macaroni

8) cook about 20-25 minutes on low heat and serve with chedder or co-jack cheese!  Sour cream is another option, and if I had some fresh cilantro I would have garnished with that.

Enjoyed best with a cold bottle of lager!