This Chorizo Chili is warm, hearty, and packed with flavor! With spicy chorizo, beans, and tomatoes, it’s the perfect comfort food for chilly days.
Making this chili is as easy as pie—if pie was a chili! I love serving it with some crusty bread on the side. Trust me, you’ll want to soak up every tasty drop!
Key Ingredients & Substitutions
Chorizo: Ground chorizo is what gives this chili its distinct flavor. If you’re looking for a lighter option, turkey chorizo works well, too. You could even use beef or pork sausage, but it will change the taste somewhat.
Beans: Kidney and pinto beans are classics for chili. If you don’t have those, black beans or even chickpeas can be a great substitute. They add a different flavor but will still be delicious in the dish!
Tomatoes: Canned diced tomatoes are super convenient. If you prefer fresh tomatoes, you can use about 2 cups of diced fresh tomatoes, just ensure to adjust the broth to maintain the right consistency.
Spices: Chili powder, cumin, and smoked paprika are essential here. If you like it spicy, feel free to add more cayenne. For a milder flavor, use sweet paprika instead of smoked.
How Do I Get the Best Flavor from My Chili?
Getting the rich, deep flavor in your chili relies heavily on cooking the ingredients properly. Follow these steps for success:
- Cook the chorizo until well browned; this is where the magic begins!
- After cooking the onions, add garlic and spices right away to toast them, which enhances their flavors.
- Allow the chili to simmer low and slow—this is key! It lets all the ingredients meld together, creating a robust taste.
- Finally, don’t skip the tasting step. Adjust salt and spices to ensure it’s just right for you.
Chorizo Chili
Ingredients
- 1 lb (450g) ground chorizo sausage
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 cup beef or chicken broth
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Salt, to taste
- 2 tbsp olive oil (if needed)
For Serving (Optional Toppings)
- Sour cream or Greek yogurt
- Fresh cilantro, chopped
- Diced avocado
- Shredded cheese or Parmesan shavings
- Toasted crusty bread or cornbread
How Much Time Will You Need?
This delicious Chorizo Chili takes about 10 minutes for prep and 40 minutes for cooking, totaling around 50 minutes. You’ll have a warm and comforting meal ready in no time!
Step-by-Step Instructions
1. Cook the Chorizo:
Start by heating a large pot or Dutch oven over medium heat. Add your ground chorizo and cook it, breaking it apart with a spoon, until it’s browned and fully cooked (about 5-7 minutes). If there’s too much fat, feel free to remove some, leaving about 1 tablespoon for flavor.
2. Sauté the Onion:
Next, add the finely chopped onion to the pot. Sauté until it becomes soft and translucent, which should take about 4 minutes.
3. Add Garlic:
Stir in the minced garlic and let it cook for about 1 minute until it’s fragrant. This adds a wonderful aroma!
4. Stir in the Spices:
Now it’s time to add your spices! Sprinkle in the chili powder, cumin, smoked paprika, dried oregano, black pepper, cayenne (if you like heat), and a pinch of salt. Stir these spices in and cook for about a minute to bring out their flavors.
5. Add Tomato Paste:
Mix in the tomato paste and let it cook for another minute. This will deepen the chili’s flavor.
6. Combine the Liquids:
Pour in the can of diced tomatoes (along with the juice) and the broth. Give it a good stir to combine everything.
7. Add the Beans:
Now, add the drained kidney beans and pinto beans. Stir everything together until well mixed.
8. Let It Simmer:
Bring your chili to a gentle simmer, then reduce the heat to low. Cover the pot partially and let it cook slowly for about 30-40 minutes. This allows all the flavors to meld beautifully, and it thickens up nicely.
9. Taste and Adjust:
After simmering, taste your chili and adjust the seasoning if necessary. You may want to add more salt or spices to get it just right.
10. Serve and Enjoy:
Serve your chorizo chili hot, topped with a dollop of sour cream, diced avocado, fresh cilantro, shredded cheese, and alongside some crusty bread or cornbread for dipping. Enjoy the warmth and comfort of this delicious dish!
Happy cooking!
Can I Use Different Types of Sausage for This Chili?
Absolutely! While ground chorizo adds a distinctive flavor, you can substitute it with turkey sausage or even regular ground beef or pork. Just keep in mind that the flavor profile will change slightly.
Can I Make This Chili Vegetarian?
Yes, you can easily make this chili vegetarian by using a plant-based chorizo or by omitting the sausage altogether and adding extra beans or vegetables instead. Use vegetable broth instead of chicken or beef broth for a fully vegetarian dish.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the chili in a freezer-safe container for up to 3 months. Just be sure to cool it completely before freezing!
How Can I Make the Chili Spicier?
If you love heat, increase the amount of cayenne pepper or add some chopped jalapeños or serrano peppers with the onions. You can also top the finished chili with hot sauce for an extra kick!
