I cannot tell you what a perfect sunday this has been for chili, or ahem, Goblins Porridge. (As I was creating this I thought how I haven’t made any Halloween themed recipes yet this year and then how well the look of this dish would be for a Halloween supper which got me brainstorming names and ta-da Goblin Porridge was born.) It has been raining all day. Hallelujah y’all. Hallelujah. The good Lord can keep it coming for days and I would dance it in still. (For those who might think that happiness at the rain is strange, and who don't already know, Texas is in a major drought, the worst in over 100 years. We are -22 inches of rain.) Now that I’ve rejoiced and explained above said rejoicing, this rainy day is perfect for chili. Here is my newest chili recipe. Now please don’t think that this has to be a Halloween recipe, if you’d like to make it on some other occasion just call it by it's everyday name of Potato and Chorizo Chili.
The score 8.5 on the Baby Cakes scale and I concure.
Goblins Porridge (aka Potato and Chorizo Chili)1 lb. chorizo
small onion, diced
14.5 ounce can ranch style beans with juice
14.5 ounce can kidney beans, drained
14.5 ounce can diced tomatoes with juice
14.5 ounce can corn, drained
14.5 ounce can whole new potatoes, drained, halved and quartered
1 tbs. cumin
½ tbs. seasoning blend
½ tbs. garlic powder
½ tbs. dried parsley flakes
½ tbs. dried cilantro flakes
salt and pepper to taste
In a large deep skillet, or dutch oven, cook the chorizo and onion until onion is translucent. Stir in the remaining ingredients and cook over low heat for 30-45 minutes.
Serve over rice or fritos and/or with cheese and sour cream.
Get ready to “gobble” it up,
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