Elote Mexican Chorizo Chili

"Get ready to spice up your dinner plans with a dish from my abuela and tía! Black Box Pinot Noir enhances this sizzling bowl of Mexican corn and pork chorizo to create a duo that will set your taste buds on fire (in the best way possible!). This isn't your average chili with corn–the elote adds a ton of flavor, and the Black Box Pinot Noir enhances that delicious smokiness. Grab a spoon and a glass, because this dish will have you coming back for seconds."

Prep Time

10 mins

Cook Time

40 mins

Paired With

Pinot Noir

Main Protein

Pork

Ingredients

IngredientQuantity
olive oil 2 tbsp, 1 lb, 1 large, 2, 2 cans 15 oz, 1 cup, 1 tbsp, one, to taste, two ears, 2 tbsp, 1 tbsp, 1/2 cup, 1/2 cup, 1/4 cup, any amount
pork chorizo
red onion
garlic cloves
fire roasted tomates
water
smoked paprika
jalapeno
s/p
corn
butter
chili powder
cotija cheese
Mexcian crema
Fresh Cilantro
Tortilla chips

Directions

INGREDIENTS

Chili Base:

2 tbsp olive oil

1 lb pork chorizo

1 large red onion, diced

2 cloves garlic, minced

2 cans fire roasted diced tomatoes (15 oz.)

1 cup water or chicken broth (or as needed)

1 tbsp smoked paprika

1 can pinto beans (15 oz), drained and rinsed

1 jalapeño, diced

salt and pepper to taste

 

Elote:

2 ears of corn, grilled then kernels cut off

2 tbsp butter

1 tbsp chili powder

1/2 cup cotija cheese, crumbled

 

Toppings:

1/2 cup Mexican crema

1/4 cup fresh cilantro, chopped

Tortilla or corn chips

 

Instructions

Prepare the Chili:

Heat olive oil in a large pot over medium heat. Add pork chorizo and cook until browned, breaking it up as it cooks.

Add the diced red onion, sautéing until softened.

Add minced garlic to cook for about 30 seconds before the next step.

Stir in the fire roasted tomatoes, water or chicken broth, smoked paprika, pinto beans, and diced jalapeño. Let the chili simmer for about 20 minutes.

 

Prepare the Elote:

While the chili simmers, grill the corn until charred. Cut the kernels off the cobs.

In a separate skillet, melt the butter and add the grilled corn kernels. Sprinkle with chili powder and mix in the crumbled cotija cheese.

Combine and Serve.

Add the elote mixture to the chili, stirring gently to combine. Let the chili cook for an additional 5 minutes to meld the flavors.

Serve the chili in bowls, topped with a dollop of Mexican crema and a sprinkle of chopped cilantro. Pair with tortilla chips on the side.