My buddy Rachel gave me a handful of super hot little fresh chilies from her garden. I also have some fresh ones from my uncle. Since both Rachel's and Uncle Danny's chilies are so hot, I went with New Mexico dried chili for flavor.
If I get a hold of pablanos, I roast/peel them, then use them.
This takes 15 minutes to get rolling. Once it's cooking, by the time you're done cleaning, you could eat it. But I like to simmer it for about an hour.
I have this for breakfast with a fried egg on top and a tortilla on the side. Yum.
|Remove the chorizo (I've got 5 here) from their skin. Brown em.|
|While the sausage is browning, chop your stuff: fresh chilies, an onion, a bit of carrot. Don't chop up the dried pepper!|
|Take the sausage out, but leave the grease in there and cook the peppers, onions, etc|
|When the onions get translucent, dump some beer or water or wine or stock in there. This is Coffee Joe beer.|
Scrape the brown bits up.
|Put sausage back in, dump a can of diced tomatoes in there. Beans are optional. Add a bit more beer if you need to. Throw a bullion cube in there for good measure.|
Simmer for at least 20 minutes.