This chorizo chili is a warm, hearty dish packed with flavor. The spicy chorizo sausage adds a tasty kick, making it perfect for chilly evenings!
I’ve always loved how easy it is to throw all the ingredients in one pot. Plus, it makes the house smell amazing! Grab some bread, and you’re set for a cozy meal! 🥖
Key Ingredients & Substitutions
Chorizo Sausage: This is the star of the dish. If you can’t find fresh chorizo, Spanish chorizo can work but won’t be as spicy. Alternatively, ground pork with chili powder can be a great substitute for a different twist.
Ground Beef or Turkey: Using just chorizo keeps it simple, but ground turkey lightens it up. If you want a meat-free option, try a mix of lentils or mushrooms for added texture.
Canned Beans: Kidney beans and white beans add bulk. You can easily swap them with black beans or pinto beans based on your preference. Just make sure to rinse and drain them well!
Spices: Chili powder and cumin are key for the flavor profile. If you want a smokier taste, feel free to add more smoked paprika. For those avoiding spicy foods, skip the cayenne pepper.
What’s the Best Way to Cook Chorizo to Maximize Flavor?
Cooking chorizo well is essential for great chili. Start by breaking it apart in a hot pot, allowing the fat to release. This makes that lovely flavor base!
- Heat your pot before adding oil to ensure the chorizo browns nicely.
- Cook it until it’s thoroughly browned and crumbled, releasing its oils.
- Mixing the spices in at this stage helps enhance their flavor too.
Don’t rush the simmering stage either. It lets the ingredients come together for a rich taste. Taste and adjust seasoning toward the end for the best results!
How to Make Chorizo Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) chorizo sausage, casings removed and crumbled
- 1 lb (450g) ground beef or turkey (optional, can use just chorizo)
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 (14 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 1 cup beef broth or water
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can white beans (like cannellini or great northern), drained and rinsed
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for more heat)
- Salt and pepper, to taste
- 2 tbsp olive oil or vegetable oil
For Serving / Toppings:
- Fresh cilantro leaves
- Shredded cheese (cheddar or Monterey Jack)
- Sour cream or Greek yogurt
- Diced avocado
How Much Time Will You Need?
This delicious chorizo chili takes about 15 minutes of prep time and 45-50 minutes of cooking time. Altogether, you’ll spend about 1 hour, and then you’ll have a hearty chili that’s full of flavor, perfect for sharing with family and friends!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once hot, add the diced onion and sauté it for about 4-5 minutes until it turns translucent and soft. Your kitchen will start smelling wonderful at this point!
2. Add Garlic and Meats:
Next, toss in the minced garlic and let it cook for another 30 seconds until you can really smell the garlic aroma. Then, add the crumbled chorizo and, if you’re using it, the ground beef or turkey. Break it apart with a spoon and cook until it’s nicely browned and cooked through—this should take around 7-8 minutes.
3. Spice It Up:
Once the meat is cooked, stir in the chili powder, ground cumin, smoked paprika, and cayenne pepper (if you like it spicy). Sprinkle in some salt and pepper too. Let everything cook together for 1 minute so the spices bloom and release their flavors.
4. Add Tomatoes and Broth:
Now it’s time to add in the diced tomatoes, tomato paste, and beef broth. Stir everything together until well combined. Bring the mixture to a boil, stirring occasionally.
5. Simmer the Chili:
Reduce the heat to low, allowing your chili to simmer uncovered for about 25-30 minutes. Stir occasionally to prevent sticking, and enjoy the delicious smells that fill your kitchen!
6. Add the Beans:
After simmering, add the drained kidney beans and white beans to the pot. Continue to cook for another 10 minutes, allowing the flavors to meld beautifully.
7. Final Touches:
Before serving, taste your chili and adjust the seasoning with more salt, pepper, or chili powder if needed. It should be just right!
8. Serve and Enjoy:
Serve your chorizo chili hot in bowls. Top off each bowl with fresh cilantro, a sprinkle of shredded cheese, a dollop of sour cream or Greek yogurt, and diced avocado. Enjoy your hearty, flavorful chili with friends and family!
Dig in and savor every bite of your delicious chorizo chili!
Can I Use Other Types of Sausage in This Chili?
Yes! If you’re not a fan of chorizo, you can use Italian sausage for a milder flavor or even breakfast sausage for a different twist. Just remember to adjust any spices to your taste.
How Can I Thicken My Chili?
If you prefer a thicker chili, you can mash some of the beans with a fork and stir them back into the pot. Alternatively, let the chili simmer uncovered a bit longer to evaporate some of the liquid.
Can I Make This Chili Ahead of Time?
Absolutely! Chorizo chili keeps very well. You can make it a day or two in advance and store it in the fridge. The flavors actually improve overnight! Just reheat gently on the stove or in the microwave.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 3 months. Just thaw in the fridge overnight before reheating!