This Chorizo Chili is packed with flavor! Made with spicy chorizo, beans, tomatoes, and spices, it’s a warm and hearty dish that will cozy you right up.
Perfect for chilly days—or any day when you need a little kick! I love serving it with some cornbread on the side for extra comfort. You won’t want to miss it!
Key Ingredients & Substitutions
Chorizo: Mexican chorizo is key for its bold flavor. If you’re looking for a leaner option, turkey chorizo works well too! You can also use soy chorizo for a plant-based version.
Beans: Kidney and pinto beans add texture and protein. You can substitute these with black beans or cannellini beans if you prefer. Canned beans are convenient, but dried beans work great too if you soak and cook them beforehand.
Tomatoes: Diced tomatoes bring moisture and flavor. If fresh tomatoes are available, feel free to use 2-3 medium ones, chopped. For a sweeter chili, consider using fire-roasted tomatoes.
Spices: Chili powder and cumin are must-haves here, but adjust to your spice tolerance! Adding a bit of cayenne can give a nice kick, and paprika adds a smoky flavor. Experiment to find your favorite spice combo!
How Do I Get the Best Flavor in My Chili?
The technique of layering flavors is essential in making this chili delicious. Start by cooking the chorizo because it releases fantastic oils and flavors. Here’s how to maximize flavor:
- Cook the chorizo until it’s well-browned; this caramelizes the meat, enhancing its flavor.
- Sauté the onions until they’re soft and slightly caramelized to add sweetness.
- Add the garlic near the end of the onion cooking time to prevent burning; this keeps the garlic’s flavor bright.
- Mix in your spices before adding liquid; this blooms the spices and helps release their essential oils.
- Let the chili simmer uncovered. This helps thicken it and concentrates the flavors.
Enjoy making your chorizo chili flavorful and comforting!
Chorizo Chili Recipe
Ingredients You’ll Need:
- 1 lb (450 g) Mexican chorizo sausage, casing removed and crumbled
- 1 tbsp olive oil (optional, if needed)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 15-oz can kidney beans, drained and rinsed
- 1 15-oz can pinto beans, drained and rinsed
- 1 14.5-oz can diced tomatoes
- 1 8-oz can tomato sauce
- 1 cup chicken broth or water
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- 1 avocado, diced (for garnish)
- Fresh cilantro, chopped (for garnish)
- Sour cream or plain Greek yogurt (for garnish)
How Much Time Will You Need?
This delicious chorizo chili takes about 10 minutes of preparation time and 30-40 minutes of cooking. It’s a perfect dish for a cozy evening and is sure to warm you up!
Step-by-Step Instructions:
1. Cook the Chorizo:
In a large pot or Dutch oven, cook the crumbled chorizo over medium heat until it’s browned and crumbly, which should take about 5-7 minutes. If you notice it releasing a lot of fat, you can scoop some out to reduce the greasiness, or you can add a little olive oil if it looks dry.
2. Sauté the Vegetables:
Add the finely chopped onion to the pot. Sauté them for about 4 minutes until they are soft and translucent. Stir them occasionally to prevent them from burning.
3. Add the Garlic:
Next, stir in the minced garlic and cook for another minute until it becomes fragrant. This step adds a great depth of flavor to the chili!
4. Mix in the Spices:
Add the chili powder, cumin, smoked paprika, oregano, and a pinch of salt and pepper. Stir everything together so that the spices coat the chorizo and onion mixture evenly.
5. Add the Tomatoes and Broth:
Pour in the diced tomatoes, tomato sauce, and chicken broth (or water). Mix it all together until well combined.
6. Incorporate the Beans:
Add the drained kidney beans and pinto beans to the pot and stir well to combine everything.
7. Simmer the Chili:
Bring the chili to a gentle simmer. Lower the heat and let it cook uncovered for about 30-40 minutes, stirring occasionally. This helps the flavors come together and thickens the chili.
8. Taste and Adjust:
Before serving, taste your chili and adjust the seasoning if needed (extra salt, pepper, or spices can be added to suit your taste).
9. Serve and Enjoy:
Serve the chili hot, topped with diced avocado, a dollop of sour cream, and a sprinkle of fresh cilantro. Enjoy this hearty, spicy chorizo chili with your favorite side!
This chili is not only delicious but also makes fantastic leftovers, so feel free to make a big batch!
Can I Use Different Types of Beans?
Absolutely! While kidney and pinto beans are great, you can substitute them with black beans, chickpeas, or even cannellini beans based on your preference. Just make sure to rinse and drain canned beans before adding them.
What If I Don’t Have Chorizo?
If you can’t find chorizo, you can use other types of sausage like Italian or turkey sausage. For a vegetarian option, plant-based sausage or homemade soy chorizo can work as well. Just adjust the spices to ramp up the flavor!
Can I Make This Chili in Advance?
Definitely! This chili tastes even better the next day as the flavors meld together. Prepare it ahead of time, let it cool, and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
How Can I Make It Spicier?
If you prefer a spicier chili, add more chili powder or incorporate diced jalapeños or crushed red pepper flakes to the pot. You can also serve it with hot sauce on the side for those who like an extra kick!
