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This Smoky Chorizo Stew Will Make You Actually Excited for Leftovers (for an Entire Week)

As you’re skimming this story, I’m probably still eating the same stew that I made three nights ago—and loving every rust-hued spoonful of it. That’s just how good (and bountiful) senior food editor Andy Baraghani’s new chorizo and potato stew is.

It’s the thing I want to eat all winter when it’s bleak and already dark at 4 p.m. It hits all the right notes—spice that warms you from the inside! Rich, complex flavors! A touch of acid!—with heat from a sprinkle of cayenne and a lot of paprika, nubbins of salty Spanish-style chorizo, creamy potatoes, tangy sour cream, and a hit of fresh dill.

And it’s also the thing you cook all winter, because this recipe is a) incredibly fast to make, b) stupid simple (it’s mostly just cut, dump, and wait), and c) can easily feed a whole football team—or just you for, like, a week.

This recipe comes together in just 45 minutes, including cutting all the ingredients and cooking the stew. That’s because Andy built it from flavor bombs, like bacon and chorizo, that do a lot of the heavy lifting for you (and your stove). “The chorizo gives it a back bone and so much depth, so it doesn’t need to go on for hours and hours,” Andy says. Smart guy.

Another shortcut Andy recommends to add a lot of flavor with literally zero effort? Adding a hefty spoonful of sauerkraut and a little of the brine right to your bowl. “I really liked the idea of adding pickled veg, definitely something I got from Bar Tartine [in San Francisco],” Andy explains. “But you can add whatever you want—even white kimchi—and then eat it night after night after night.”

Which you should. All winter long.

Get the recipe:


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