Now that we know who will be playing in the big game, I’ll be rooting for the underdog as I seem to always do in any facet of life and any sport. Ever since I could remember there I was rooting for the long shot. “Excuse me, who’s the dark horse? Because I’ll take $10 on that one.” Believe it or not I also carry this on to food in some ways. For example: I’m making my menu for the football party I’m throwing this year. Of course there will be a variety of delightful grub for all to enjoy.
As I was thinking of the centerpiece meal, I thought I’m not going to go with the obvious champion, the winner, the victor, the top dog, the title holder that is Chicken Wings. That is the undisputed choice of most households across this great country of ours on this hugely celebrated day. Instead I’m going to go with what I consider to be the underdog, spicy chili beans. I realize a lot of people love spicy chili beans, but not quite as much as they love the beloved chicken wings. This year I set out to make a pot of chili beans so phenomenal they will trump all other dishes. I used Cacique’s Pork Chorizo as my base and built my favor profile from there. The results were worthy of a re-play. I don’t know, I think my spicy chili bean bottom-dog might come from behind and take the game.
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WHAT YOU NEED
- 1 – tablespoon vegetable oil
- 2 – Cacique® Pork Chorizo
- 1 –lb. ground pork sausage
- 1 – onion (diced)
- 3 – pickled jalapenos (diced)
- 4 – garlic cloves (minced)
- 1 – 24 oz can of diced tomatoes (drained)
- 4 – cups cooked pinto beans
- 1/4 – cup Cacique® Crema Con Sal
- 1 – cup Cacique® Oaxaca cheese (grated)
HOW TO MAKE IT
- In a large pot over a medium flame, add in vegetable oil and allow it to get hot. Remove the chorizo from the casing, and add to the hot oil. Then add in the ground pork sausage, and with a wooden spoon break up the chorizo and ground pork. Combine the two and cook for 10 minutes.
- Add in onion, jalapenos, and minced garlic. Mix to combine, and cook for another 10 minutes. Add in the drained diced tomatoes and mx to combine. Cook for another 5 minutes. Add in pinto beans and mix to combine. Cook for an additional 10 minutes or until heated through.
- Serve in a bowl and garnish the top with crema, and a pinch of Oaxaca cheese.