My family calls this dish Portuguese chili. It is easy to prepare using the basic ingredients you will find in a typical Portuguese home cook's pantry. This is one of those; Better the next day recipes, so make a double batch for the next day.
It's a classic comfort meal that's hearty, high in protein, and perfect for days with chilly weather. Try it as a new variant for the snacks on Sunday. I serve this chili with Portuguese rice But you can also serve it with crusty bread or Portuguese rolls.
By the way, have you ever heard of a "Portuguese chili" dog? My family loves them!
Portuguese chili – For 4-6 people
1 large Portuguese chourico or linguica sausage (cut into 1/4-inch slices)
2 to 3 large cans of cooked red kidney beans
1 small onion (diced)
2 cloves of garlic (diced)
1 bay leaf
1 teaspoon paprika
1 to 2 teaspoons piri piri sauce or hot sauce (optional for additional spices)
1/4 cup of water
1/2 cup of red wine
1 cup of crushed red tomatoes
2 teaspoons of olive oil
2 teaspoons parsley flakes (for garnish)
In a large, deep saucepan over medium heat, fry the onions, garlic, and bay leaves in the olive oil for 1-2 minutes until translucent. Add chourico and let it cook for about 2 minutes until lightly browned. Add the remaining ingredients except for the parsley flakes. Let it come to a boil. Reduce the heat and simmer at low temperature for 15-20 minutes, stirring occasionally.
I wish you could smell the aroma now! It is wonderful!
To thicken, simply mash 1 cup of beans with a fork, stir back into the chilli and let cook until the desired consistency is achieved. Cover and set aside. The chilli will thicken as it cools.
Remove the bay leaf before serving. Store in the refrigerator.