What to do with leftover chorizos?

I know, it's been a few weeks since my last post! I've just been a bit busy with one thing after another. We went to Thailand for 10 days at the end of March, then it was a last minute birthday party for Shane and I (as we share the same birthday - April 16), then we had to find a new place to rent (with our lease ending and the owners wanting to renovate), pack up and move (five flights of stairs because the elevator was being serviced), unpack, settle in, Anzac Day (Australia's Memorial Day), a music festival and then me getting sick for the last few days, which brings me to now. *phew* Happy to say I'm nearly feeling back to my self.. about 80% there.

So in the midst of all the ness for the month of April, comes a new post. We had a bunch of chorizos leftover from our birthday party, which didn't get cooked up. I tried to come up with something to use them up with what little ingredients we had in the new place, having just after moved in. We were so busy we didn't even get a chance to go grocery shopping that week.

What did I come up with? Chorizos and Baked Beans on Brown Rice! Kind of 'student' / I'm-too-poor meal but it works quite nicely. It had a similar texture to risotto. Then the next day we made Slow Cooked Chorizo & Quinoa Chilli (aka Chilli Con Carne). That very well covered the meals for the rest of the week until grocery day. Yay!

And here's another - From Leftovers to Newovers: 

Chorizos and Baked Beans on Brown Rice

You'll need:

• 2 chorizos, chopped up in quarters
• 1 small onion, chopped
• 1 can of baked beans in tomato sauce
• ketchup (tomato paste), optional
• salt & pepper
• brown rice
• green onions, chopped, garnish

How to:

1. Cook your rice according to the directions on the rice package, either on a stove or rice cooker.
2. While the rice is cooking, in a medium sauce pan, heat up a bit of olive oil on medium heat and saute the onions until soft softened.
3. Add in the chopped chorizos and cook for 3-4 minutes.
4. Add can of baked beans (more/less depending on your preference). Add a squeeze of ketchup for more tomato flavour (or tomato paste if you have it - optional). Cook until it starts to bubble. Turn off and remove from heat. 
5. Salt and pepper to taste. 
6. Serve over brown rice and garnish with green onions.

It had the texture of risotto which I really enjoyed! Such a cheap and delicious meal!

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Slow Cooked Chorizo & Quinoa Chilli

Oops, I forgot to take photos of it mixed up and served!

You'll need:

• 3-4 chorizos, chopped in quarters
• 1 cup of quinoa
• 1 medium onion, chopped
• 1 can of red kidney beans
• 1 packet of chilli (chilli con carne) mix
• 2 cups of water
• chilli powder, optional for more spice
• shredded cheese, garnish, optional

How to:

1. In your slow cooker, add onions, chorizo, kidney beans including bean liquid, quinoa, chilli mix, 2 cups of water.
2. Set it on low for 8 to 10 hours or high for 4 to 6 hours.
3. Once it's done it should look like the above photo. It looks like the quinoa didn't cook but when you mix it all you'll see the yummy cooked quinoa under that top layer. 

I found ours to be a bit on the thick side so I added a bit more water (or stock if you have it). It was really tasty but a bit strong in chorizo flavour so, personally, I couldn't have a big bowl of it.

A few ways to serve this yummy chilli:

1. As is, in a bowl, with cheese sprinkled on top
2. On a piece of toast
3. A grilled chilli cheese sandwich (our roommate Hoffy's idea - great idea) as shown below.
4. A chilli cheese wrap
5. Over nachos

Grilled Chorizo Chilli and Cheese Sandwich with a glass of wine!

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