5ouncesKaleabout ½ bunch, stems removed and cut into small pieces, should just about fill a 3 quart bowl.
MAKING THE MEATBALLS
Add olive oil to a small sauté pan over medium heat. Cook chopped onions for 2 minutes or just until they start to become translucent. Add minced garlic and cook for an additional minute. Do not let the garlic get brown. Set to side and let cool.
Preheat oven to 350 degrees. Combine the Chorizo with the cilantro, egg, bread crumbs, onion and garlic. Mix well to combine.
Form small meatballs, approximately ¾ inch in diameter (you want them to be bite size). Place on a sheet pan lined with parchment paper. Bake for 15 minutes or until they reach an internal temperature of 165 degrees. Set aside and let cool.
MAKING THE CHILI
Heat a soup kettle over medium heat. Add the oil. Add the onion and jalapeno and sauté until onion is starting to turn translucent, about 3 minutes. Add the garlic, cooking an additional minute.
Reduce heat to low. Add the spices, stirring to combine with the vegetables.
Add the above ingredients plus the chorizo meatballs. Increase heat and bring to a simmer. Reduce heat to maintain the simmer. Cook for at least 20 minutes. The longer you cook the chili, the more the flavors will develop. You can make it to this point a day or two ahead.
Add the kale, stirring to incorporate. Cook for 10 minutes.
*If preparing the chili ahead of time. Complete all the steps but do not add the kale. Reheat over medium low heat. Once the chili is heated through, add the kale and cook for 10 minutes.
Garnish with shredded smoked manchego and chopped fresh cilantro.