This time of year makes me think of warm, hearty meals. Nothing beats a good bowl of chili when it’s chilly outside. I’ve got two great chili recipes today that I think you’ll really enjoy making and eating.
Whether you like a bit of spice from chorizo or a classic beefy flavor, these chili ideas are perfect. You’ll find simple steps and helpful tips to make your next pot of chili amazing.
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Chorizo Chili Recipe
This chorizo chili brings a lovely smoky spice to your table. It’s a flavorful meal that warms you up from the inside out.
Key Ingredients & Tips for Chorizo Chili
- Good Chorizo: Use a quality fresh chorizo sausage. It adds so much flavor and a little bit of heat naturally to your chili.
- Smoked Paprika: A touch of smoked paprika really boosts the deep, warm flavors in this chili. It’s a key ingredient for richness.
- Low and Slow: Let this chili simmer for at least 45 minutes to an hour. This helps all the flavors mix together well and makes the chili taste even better.
What You Need for Chorizo Chili
- 1 tablespoon olive oil
- 1 lb fresh chorizo sausage, casings removed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 cup chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional toppings: sour cream, shredded cheese, fresh cilantro
⏱️ Time: Prep: 15 mins | Cook: 45-50 mins | Total: 1 hour🍽️ Yields: 6 servings
How to Make Chorizo Chili
Step 1: Cook the Chorizo
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chorizo sausage, breaking it up with a spoon, and cook until it’s browned all over. Drain off any extra fat, then set the cooked chorizo aside.
Step 2: Sauté Aromatics
In the same pot, add the chopped onion and cook until it softens, about 5-7 minutes. Stir in the minced garlic and cook for another minute until you can smell it.
Step 3: Simmer the Chili
Return the cooked chorizo to the pot. Stir in the crushed tomatoes, rinsed kidney beans, chicken broth, chili powder, ground cumin, and smoked paprika. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 45 minutes. Stir it sometimes.
Step 4: Season and Serve
Taste the chili and add salt and black pepper as needed. Serve hot with your favorite toppings like sour cream, shredded cheese, or fresh cilantro.
📝 Final Note
This chorizo chili freezes well! Let it cool completely, then store it in airtight containers for up to 3 months. Thaw in the fridge and reheat gently on the stove.
Hearty Cowboy Chili
This cowboy chili is a hearty, beefy meal perfect for feeding a crowd. It’s packed with simple ingredients that deliver big, satisfying flavors.
Key Ingredients & Tips for Cowboy Chili
- Good Ground Beef: Use a quality ground beef, like 80/20, for the best flavor and texture. Browning it well is key to building a good base for your chili.
- Layer Flavors: Don’t rush browning the meat and softening the vegetables. Each step adds depth to the chili’s overall taste, making it even better.
- Beans Are Best: We love using pinto beans for their creamy texture, but kidney beans or a mix of beans also work great in this recipe. Pick what you like!
What You Need for Cowboy Chili
- 1 tablespoon vegetable oil
- 1.5 lbs ground beef (80/20 lean)
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 cup beef broth
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Optional toppings: corn chips, shredded cheddar, chopped green onions
⏱️ Time: Prep: 20 mins | Cook: 1 hour 10 mins | Total: 1 hour 30 mins🍽️ Yields: 8 servings
How to Make Cowboy Chili
Step 1: Brown the Beef
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s fully browned. Drain off any extra fat, then set the beef aside.
Step 2: Cook Vegetables
In the same pot, add the chopped onion and green bell pepper. Cook until they are soft, about 6-8 minutes. Stir in the minced garlic and cook for another minute until it smells fragrant.
Step 3: Build the Chili Base
Return the browned beef to the pot. Stir in the crushed tomatoes, rinsed pinto beans, drained corn, beef broth, chili powder, ground cumin, and dried oregano. Bring the mixture to a gentle boil, then reduce the heat to low.
Step 4: Simmer and Serve
Cover the pot and let the cowboy chili simmer for at least 1 hour, stirring occasionally. This helps all the flavors blend together nicely. Taste and adjust salt and black pepper as needed. Serve hot with corn chips, shredded cheddar, or green onions.
📝 Final Note
This hearty chili is wonderful served over cornbread, baked potatoes, or even hot dogs for a chili dog night. It’s a versatile meal!
