Chorizo Chili
User Reviews
4.6
Chorizo Chili
Description
This chili starts by mixing ground beef and Mexican chorizo with spices including chili powder, cumin, oregano, kosher salt, and black pepper. The meat is browned and then set aside. Aromatics such as diced onion, red bell peppers, garlic, and red pepper flakes are sautéed in olive oil until softened. Then the meat returns to the pot along with black beans, pinto beans, diced tomatoes, tomato paste, and a generous amount of beef broth.
The mixture is brought to a boil, then reduced and simmered for about 45 minutes to thicken and meld flavors. This process yields a chili with a rich tomato base, tender meat pieces, and a blend of smoky, spicy, and savory notes. It can be topped with cilantro, shredded cheese, green onions, lime juice, sour cream, avocado, or tortilla chips as preferred for varied texture and taste.
For a thicker chili, reduce beef broth quantity. Homemade chorizo may be substituted for store-bought, and 80/20 beef and pork ratio is suggested to keep the chili moist. Additional vegetables like corn or roasted poblano peppers can be included for variation.
Ingredients
- 1 pound Mexican chorizo
- 1 pound ground beef
- 2 tablespoons chili powder
- 1 teaspoon cumin ground
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon oregano dried
- ¼ teaspoon black pepper freshly ground
- 1 ½ tablespoons olive oil
- 1 large onion diced, white
- 2 large red bell pepper stemmed, seeded, and diced
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes
- 1 (15-ounce) can black beans drained and rinsed
- 1 (15-ounce) can pinto beans drained and rinsed
- 2 (15-ounce) cans diced tomatoes
- 6 ounces tomato paste
- 6 cups beef broth
For serving
- cilantro chopped
- cheese Monterey Jack or cheddar, shredded
- green onion sliced
- lime juice fresh
- sour cream
- avocado diced
- tortilla chips
Instructions
- In a large bowl, mix together the ground beef, chorizo, chili powder, cumin, kosher salt, oregano, and black pepper.
- In a large pot or Dutch oven, add the beef and chorizo mixture and cook for 8 minutes, breaking up the meat into small pieces as it cooks. Transfer it to a medium bowl and set aside.
- In the same large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and bell peppers and cook for 5 minutes, until they start to become tender.
- Stir in the garlic and red pepper flakes and cook until fragrant, about 1 minute.
- Add in the cooked beef and chorizo mixture, black beans, pinto beans, diced tomatoes, tomato paste, and beef broth.
- Stir together until well combined and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally, until the chili reduces and reaches your desired consistency. Taste and season with more salt if needed.
- Serve with desired toppings.
Notes
- Use homemade chorizo if desired for control over flavors.
- Choose 80/20 beef and ground pork to maintain juiciness; lean blends can become too dry.
- Reduce beef broth to 4-5 cups for a thicker chili texture.
- Adding corn or roasted poblano peppers can enhance vegetable content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 586kcal | 29% |
| Carbohydrates | 33g | 11% |
| Protein | 37g | 74% |
| Fat | 35g | 54% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 2167mg | 90% |
| Potassium | 1698mg | 36% |
| Fiber | 10g | 40% |
| Sugar | 10g | 20% |
| Vitamin A | 3566IU | 71% |
| Vitamin C | 94mg | 104% |
| Calcium | 118mg | 12% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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