This chorizo chili is a hearty and spicy dish that warms you right up. Packed with smoked chorizo, beans, and tomatoes, it’s bursting with flavor!
You’ll love how easy it is to make! Just throw everything in a pot, let it simmer, and voilà! Perfect for game day or a cozy night in. I always make extra for leftovers—you’ll want them!
Key Ingredients & Substitutions
Chorizo Sausage: This is the star of your chili, bringing a smoky, spicy kick. If you can’t find fresh chorizo, you can substitute it with ground pork or turkey, but remember, the flavor profile will change a bit—consider adding paprika or chipotle for a smoky flavor!
Beans: Kidney and pinto beans are a great combination for texture and creaminess. You can swap them out for black beans or cannellini beans if you prefer. Also, for a vegetarian option, try using lentils or just increase the amount of one type of bean.
Tomatoes: Diced tomatoes and tomato sauce add sweetness and acidity. If fresh tomatoes are in season, feel free to use chopped fresh tomatoes instead. You might want to adjust the cooking time to accommodate.
Spices: Chili powder and cumin are essential for flavor. If you like things spicy, adding more cayenne is an option! Alternatively, smoked paprika gives extra depth, but you could use sweet paprika if you prefer a milder taste.
How Do You Achieve the Right Chili Consistency?
Getting the right consistency for your chili is all about balancing liquids and simmering it properly. If your chili is too thick, add a bit more broth or water. If it’s too runny, let it simmer uncovered for a bit longer to thicken up.
- Start by cooking your onions and garlic well; this builds a good base.
- When you add the liquids, stir to combine but don’t rush the simmering process; a low simmer is key to developing flavors.
- After adding the beans, let it simmer uncovered. This will help reduce excess moisture and concentrate the flavors.
Keep it on low heat and stir occasionally—that way, you’ll avoid any sticking at the bottom and get a beautiful, thick chili!
Chorizo Chili: A Hearty Delight
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 lb ground chorizo sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (14 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup beef broth or water
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and freshly ground black pepper, to taste
For Serving/Topping:
- Diced avocado
- Sour cream or Greek yogurt
- Fresh cilantro leaves
- Lime wedges
How Much Time Will You Need?
This Chorizo Chili takes about 15 minutes to prepare and approximately 35 minutes to cook, totaling around 50 minutes from start to finish. It’s a great option for a weeknight meal that packs a lot of flavor with minimal effort!
Step-by-Step Instructions:
1. Sauté the Base:
Begin 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 3–4 minutes until it becomes softened and slightly translucent.
2. Add Garlic and Chorizo:
Next, add in the minced garlic and cook for another 30 seconds, just until it’s fragrant. Now, it’s time to introduce the star of the show—ground chorizo! Add it to the pot, breaking it up with a spoon as it cooks. Let it brown and become fully cooked through, which should take about 5–7 minutes.
3. Spice It Up!
Stir in your chili powder, ground cumin, smoked paprika, cayenne pepper (if you like it spicy!), and some salt and pepper. Cook this delightful mixture for about 1 minute to let the spices toast and release their wonderful aromas.
4. Add the Sauces and Broth:
Now it’s time to add the diced tomatoes, tomato sauce, and beef broth. Give everything a good stir to combine all those delicious flavors.
5. Simmer Away:
Bring this mixture to a gentle simmer. Once it’s bubbling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 20 minutes. Stir occasionally to make sure nothing sticks to the bottom.
6. Add the Beans:
After 20 minutes, add the drained kidney beans and pinto beans to your chili. Stir everything well and let it simmer uncovered for another 15 minutes. This will help the chili thicken up nicely.
7. Taste and Adjust:
Before serving, taste your chili and adjust the seasoning as needed. You might want to add a little more salt or spices depending on your preference.
8. Serve with Toppings:
Serve your chorizo chili hot, and don’t forget the toppings! Top each bowl with diced avocado, a dollop of sour cream or Greek yogurt, fresh cilantro leaves, and lime wedges on the side for an extra zing.
Enjoy your flavorful, hearty Chorizo Chili! It’s sure to warm you up and leave you wanting more!
Can I Use Other Types of Sausage?
Absolutely! You can substitute ground chorizo with ground turkey, pork, or even beef. Just keep in mind that the flavor will differ. For a vegetarian option, try using lentils or a plant-based sausage.
How Can I Make This Chili Vegetarian?
To make the chili vegetarian, simply replace the chorizo with a plant-based sausage or add more beans and vegetables. You can use ingredients like bell peppers or corn for added texture and flavor!
How Should I Store Leftovers?
Leftover chili can be stored 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 it in the fridge overnight before reheating on the stove or in the microwave!
What Are Some Recommended Toppings?
Great toppings to enhance your chili include diced avocado, a dollop of sour cream or Greek yogurt, fresh cilantro, and lime wedges for squeezing over. You could also add shredded cheese or crushed tortilla chips for extra crunch!
