Mexican Jihad Crock Pot Chili
3 Tablespoons Olive Oil
2 Medium yellow onions
2 Teaspoons chili powder
2 Pounds Chorizo Sausage
1 Red Bell Pepper
1 Yellow Bell Pepper
3 Jalepeno Peppers
1 16oz can kidney beans, drained
1 20 oz can chopped tomatoes
2 teaspoons white flour
1 Lb. cooked and shelled shrimp
Sauté onions in olive oil until clear and fragrant. Add in chili powder to onions. Sauté for 2 minutes and put into crock pot. Place Chorizo sausage in fry pan and sauté. Break sausage casings (if needed) and chop sausage with the edge of a spatula into small pieces. When cooked, drain off the oil and place the sausage into the crock pot. Remove stema and seeds from peppers. Chop Bell Peppers to bite size pieces. Chop Jalepenos finely. Add in all remaining ingredients except flour and shrimp. Stir and cook on ‘low’ setting 6 to 8 hours or ‘high’ setting 3 to 4 hours. Approximately 15 minutes before serving, sift flour into crock pot and stir. Add shrimp and let cook 15 minutes. Serve immediately.
Serves 6