This chorizo chili is a warm and hearty dish that packs a spicy punch! With flavorful chorizo, beans, and lots of spices, it’s perfect for cozy nights.
Making this chili is a great way to use up that spicy sausage you love. I usually top mine with cheese and sour cream for extra yumminess—who doesn’t love that? 😋
Key Ingredients & Substitutions
Chorizo: Mexican chorizo adds bold flavor to the dish. If you prefer a milder taste, you can use Italian sausage or ground beef. For a vegetarian option, try plant-based chorizo or lentils.
Beans: Kidney and pinto beans are classic choices here. Feel free to mix with black beans or white beans if you have them on hand. Canned beans save time, but dried beans offer a richer flavor if you soak and cook them first.
Spices: Chili powder and cumin are essential. If you’re out of smoked paprika, regular paprika works too, but you might miss that smoky kick. Adding fresh chili peppers can enhance the heat!
Chicken broth: If you don’t have chicken broth, vegetable broth or water can work as a substitute. This will affect the flavor slightly, so maybe add a bit of extra salt or seasoning.
Why is Sautéing Important for This Chili?
Sautéing the onion and garlic is key to building flavor. This technique helps to soften the veggies and release essential oils, leading to a tastier chili.
- Make sure not to rush this step; medium heat is perfect for achieving a golden color.
- Adding garlic at the end prevents it from burning, ensuring it stays aromatic.
How Do You Enhance the Chili Flavor Further?
To intensify the flavor of your chili, let it simmer for at least 25-30 minutes. This gives time for all the spices to meld together perfectly.
- Taste as you go; add more spices if needed to tailor the heat to your liking.
- Try letting the chili sit for a few hours or overnight in the fridge; it tastes even better the next day!
Chorizo Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 lb Mexican chorizo (remove casing if using links)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 cup chicken broth or water
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil (optional, depending on chorizo fat content)
For Garnish (Optional):
- Sour cream or Mexican crema
- Shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro leaves
- Diced avocado
- Sliced green onions
How Much Time Will You Need?
This chorizo chili will take about 10 minutes of prep time and 30 minutes of cooking time, making it ready in about 40 minutes. Perfect for a cozy meal any night of the week!
Step-by-Step Instructions:
1. Brown the Chorizo:
First, heat a large pot or Dutch oven over medium heat. Add the chorizo to the pot (and olive oil if your chorizo is very lean). Use a spoon to break it up as it cooks, and keep cooking until it’s browned and fully cooked through, which takes about 5-7 minutes.
2. Sauté the Onion:
Next, add the finely chopped onion to the pot. Sauté it for about 4 minutes until it becomes softened and translucent, letting those tasty flavors mingle!
3. Add Garlic:
Now, stir in the minced garlic and cook for an additional 30 seconds until it’s fragrant. This step adds a wonderful depth of flavor!
4. Mix in the Spices:
Time to spice things up! Add chili powder, cumin, smoked paprika, oregano, along with salt and pepper. Stir everything together so that the chorizo and onions are well-coated with the seasonings.
5. Combine the Rest of the Ingredients:
Pour in the diced tomatoes (with all the juice), kidney beans, pinto beans, and the chicken broth or water. Stir everything together thoroughly to combine all the tasty bits!
6. Simmer:
Bring the mixture to a gentle simmer. Once it’s simmering, reduce the heat to low and let it cook uncovered for about 25-30 minutes. Stir occasionally until the chili thickens and all the wonderful flavors meld together.
7. Taste and Adjust:
Before serving, take a moment to taste your chili. Feel free to adjust the seasoning with more salt, pepper, or chili powder as you desire for that perfect flavor!
8. Serve and Garnish:
Now it’s time to enjoy! Serve the chili hot in bowls, and add your favorite garnishes like sour cream, shredded cheese, fresh cilantro, diced avocado, and sliced green onions before eating. Yummy!
Enjoy this robust and spicy Chorizo Chili that’s perfect for any chilly day!
Can I Use a Different Type of Sausage?
Yes, you can substitute Mexican chorizo with Italian sausage for a milder flavor, or use ground turkey or beef for a different twist. If you’re looking for a vegetarian option, try plant-based chorizo or lentils!
How Can I Adjust the Spice Level?
If you want to make the chili milder, you can reduce the amount of chili powder or add a little sugar to balance the heat. For extra spice, consider adding fresh jalapeños or a pinch of cayenne pepper while cooking.
Can I Make This Chili Ahead of Time?
Absolutely! This chili can be made a day in advance. Store it in the fridge in an airtight container, and then reheat it on the stovetop or in the microwave. The flavors often deepen and improve overnight!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just thaw in the refrigerator overnight before reheating!
