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The Mexican in Me Chili Recipe

The Mexican in Me Chili Notes

Tied for 2nd place in 3rd Annual Milwaukee Employee Chili Cook Off 2014


Serves / Yields

4 quarts

Preparation Instructions

Blend chipotle peppers in adobo sauce in food processor until well blended. In a pan, brown the chorizo and onions together until the onions soften, then add to large pot with garlic, paprika, cumin, oregano, salt, cayenne and coriander. Stir in tomatoes and chipotle mixture, broth, soda, water, and beans. Heat to boiling stirring occasionally. Reduce heat to a simmer and cook uncovered, stirring occasionally, uncovered for 1 hour.


This recipe was provided by John Deisinger from Milwaukee.