Well, it's official C.O.L.D. here in Boston. But that's OK! Seriously, it is. That means we can eat soup and stew every night of the week and not feel bad about it.
I love wrapping myself up in a big cozy blanket with a big bowl of soup next to the Christmas tree on the couch--for me, that's what the holiday season is all about! It doesn't take much to keep us warm this time of year. And today, I'm bringing you a recipe that is going to warm you up from the inside out!
In an effort to mix up a classic, I set ahead and made this aahh-mazing recipe for Mexican-Style Beef and Chorizo Stew. A classic beef stew with the flavor turned way up. It's like beef stew meets spicy taco soup. Yum, yum, and more yum!
The base, of course, is meat and potatoes. Stew meat, cut into bite-sized pieces, plus a bunch of diced red potatoes to be exact. As for the heat, a can of diced tomatoes with green chilis and a heavy pinch of chili powder and cumin are just what we need. Why stop there, though? It's cold and snowing and we want spice! Diced chorizo--that's right, that smoky hot cured sausage--is the answer.
Now, generally, when I start making something new, I kind of don't know when to stop (or rather, I don't want to stop). That was just the case with this stew. Once I had sausage in the pot, the dish was begging for a can of a hearty beans. I used pinto beans because they are mild and tender. They just melt in your mouth after simmering on the stove for an hour or so. Finally, as a slightly sweet balance to all that flavor, I dumped in a bunch of whole kernel corn. Alas, I had it.
Oh, and of course, it's worth mentioning the leftover potential here. It's a crazy time of year, so having a few meals tucked away in the freezer for whenever we need them is a game-changer. This stew is delicious the day you make it, just as (or, possibly, more) tasty the next day (lunch!), and tailor made for freezing and reheating all month long. Thank you and you're welcome.
