Chourico and Red Bean Portuguese Chili
My family calls this dish Portuguese Chili. It’s easily made with the basic ingredients that you’ll find in a typical Portuguese home cook’s pantry. This is one of those; “better the next day” recipes so make a double batch for the next day.
It’s classic comfort food that’s hearty, full of protein, and perfect for cool weather days. Try it as a new twist for those Sunday game day snacks. I serve this Chili with Portuguese Rice but you can serve it with any crusty bread, or Portuguese rolls.
By the way did you ever hear about a “Portuguese Chili” dog? My family loves them!
Portuguese Chili – Serves 4-6
1 large Portuguese chourico or linguica sausage (cut into 1/4 inch slices )
2 to 3 large cans of cooked red kidney beans
1 small onion (diced)
2 garlic cloves (diced)
1 bay leaf
1 teaspoon paprika
1 to 2 teaspoons Piri Piri sauce or hot Sauce (optional for added spice)
1/4 cup water
1/2 cup red wine
1 cup crushed red tomatoes
2 teaspoons olive oil
2 teaspoons parsley flakes (for garnish)
In a large deep saucepan on medium heat, saute the onions, garlic and bay in the olive oil for 1-2 minutes until translucent. Add chourico and let it cook for about 2 minutes until slightly browned. Add the remaining ingredients except the parsley flakes. Let it come to a boil. Reduce heat and simmer on low for 15-20 minutes stirring on occasion.
I wish you could smell the aroma right now! It’s amazing!
To thicken, simply mash about 1 cup of the beans with a fork, stir back into the chili and let it cook until it reaches your desired consistency. Cover and set aside. The chili will thicken as it cools.
Remove Bay Leaf before serving. Store in the refrigerator.