This hearty chorizo chili is a warm hug in a bowl! Packed with spicy sausage, beans, and tomatoes, it’s perfect for chilly nights. Plus, it’s super simple to make!
I love how the chorizo adds such a smoky flavor. Pair it with some cornbread, and you’re all set for a cozy dinner. I might just add a bit of cheese on top…because why not? 🧀
Key Ingredients & Substitutions
Chorizo: This sausage is the star of the dish, providing a delicious kick. If you can’t find chorizo, Italian sausage can work, but it won’t have the same spicy flavor. You could also use turkey chorizo for a leaner option.
Beans: Kidney beans add texture and heartiness to the chili. You can substitute pinto beans or black beans if you prefer. If you’re avoiding beans, you can increase the chorizo or add some chopped veggies instead.
Tomatoes: Diced tomatoes bring moisture and flavor. Crushed tomatoes or fresh tomatoes can also work. For a twist, try adding a can of green chilies or fire-roasted tomatoes for extra flavor.
Spices: The combination of chili powder, cumin, and smoked paprika creates depth. Feel free to adjust the spices according to your heat preference. Adding a pinch of cayenne or chili flakes can amp up the heat!
What’s the Best Way to Cook the Chorizo?
Cooking the chorizo properly is key to a delicious chili. Start with a hot pot to get the sausage nice and brown, which brings out great flavors. Here’s a simple guide:
- Heat your pot over medium-high heat.
- Add the chorizo, breaking it up constantly with a spoon.
- Cook until browned, about 5-7 minutes. If there’s too much grease, you can remove some but leave a bit for flavor.
This browning step adds richness to the chili, making every bite packed with flavor!
How to Make Chorizo Chili
Ingredients You’ll Need:
- Main Ingredients:
- 1 lb (450g) chorizo sausage, casings removed and crumbled
- 1 tbsp olive oil (if needed)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced (optional)
- 1-2 jalapeños, seeded and finely chopped (optional for extra heat)
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 1 tsp salt (adjust to taste)
- 1 can (14 oz/400g) diced tomatoes
- 1 can (15 oz/425g) kidney beans, drained and rinsed
- 1 cup (240 ml) beef or chicken broth
- Garnishes:
- Sour cream or Mexican crema
- Shredded cheese (like Cotija or cheddar)
- Fresh cilantro, chopped
- Diced avocado
- Lime wedges
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 30-40 minutes to cook, making a total of about 45-55 minutes from start to finish. Perfect for a cozy weeknight meal!
Step-by-Step Instructions:
1. Cook the Chorizo:
Heat a large pot or Dutch oven over medium-high heat. Add the crumbled chorizo and cook it, breaking it up with a spoon, until it’s browned and cooked through, which should take about 5-7 minutes. If your chorizo releases a lot of fat, you can drain some of it but leave about 1 tablespoon for flavor.
2. Add the Vegetables:
Next, toss in the chopped onion (and your optional bell pepper and jalapeños if you like heat). Cook for about 5 minutes, stirring occasionally, until the veggies are softened and fragrant. It should start smelling amazing!
3. Stir in the Garlic:
Add the minced garlic to the pot and cook for another minute. This will enhance the flavor and aroma of your chili.
4. Add the Spices:
Now, it’s time to season! Stir in the chili powder, ground cumin, smoked paprika, dried oregano, black pepper, and salt. Mix well to coat the meat and vegetables evenly with the spices. This is where the magic happens!
5. Pour in the Main Ingredients:
Next, add the diced tomatoes along with their juice, the kidney beans, and the broth. Stir everything together until well combined.
6. Simmer the Chili:
Bring the chili to a gentle simmer, then reduce the heat to low and cover it partially. Let it simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the better the flavors will meld together! You’ll see it thicken as it cooks.
7. Taste and Adjust:
After simmering, taste your chili and adjust the seasonings as needed. If you like it spicier, add more chili powder or cumin. Adjust salt if needed as well.
8. Serve & Enjoy:
Serve your hot chorizo chili in bowls, topped with a dollop of sour cream, a sprinkle of shredded cheese, fresh cilantro, diced avocado, and a squeeze of lime juice. Enjoy this delicious, hearty meal with your favorite sides, or simply savor it on its own!
Happy cooking!
Can I Use Other Types of Sausage?
Absolutely! If chorizo isn’t available, you can substitute it with Italian sausage or turkey sausage. Just note that the flavor won’t be as spicy, so consider adding some extra spices if you like heat.
What Can I Use Instead of Kidney Beans?
If you prefer a different type of bean, you can easily replace kidney beans with black beans, pinto beans, or even chickpeas. Each will provide a unique texture while still complementing the chili.
Can I Make This Chili Ahead of Time?
Yes, making chili ahead of time is a great idea! You can prepare it a day in advance and store it in the refrigerator. Just reheat gently on the stove before serving, adding a splash of broth if it thickens too much.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. It also freezes well! Just let it cool completely and then transfer it to a freezer-safe container, where it can be kept for up to 3 months. Thaw overnight in the fridge before reheating.
