When the air gets cool, I start thinking about big bowls of chili. There’s nothing quite like a warm, hearty chili to make you feel cozy and happy. It’s truly a comfort food staple.
Today, I’m sharing two of my favorite chili recipes that are packed with robust flavor and are easy to make. You’ll find a chili for every mood here, perfect for your next family dinner.
Jump to Recipe:
Warm Chorizo Chili Recipe
This chili brings a wonderful smoky flavor from chorizo sausage, making it truly special. It’s a rich and comforting meal perfect for any chilly evening.
Key Ingredients & Cooking Tips
- Chorizo Choice: Use fresh, raw chorizo sausage for the best flavor, not the dried kind. It adds a lot of richness.
- Smoky Boost: A touch of smoked paprika really makes the chili taste deeper and more complex.
- Bean Variety: Using both kidney and black beans gives your chili a more interesting texture and look.
What You Need for Chorizo Chili
- 1 lb fresh chorizo sausage, casings removed
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 (28 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 2 cups chicken broth
- Salt and black pepper to taste
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
How to Make Chorizo Chili
Step 1: Cook the Chorizo
In a large pot or Dutch oven, cook the chorizo over medium heat, breaking it up with a spoon, until it’s browned. Drain any extra fat from the pot.
Step 2: Sauté Vegetables & Spices
Add the chopped onion and bell pepper to the pot and cook until they soften, about 5-7 minutes. Stir in the minced garlic, chili powder, cumin, and smoked paprika, cooking for another minute until fragrant.
Step 3: Simmer & Finish
Stir in the diced tomatoes (with their liquid), kidney beans, black beans, and chicken broth. Bring the chili to a gentle boil, then reduce heat and let it simmer for at least 20 minutes, or longer for more blended flavors. Season with salt and pepper.
📝 Final Note
This chorizo chili tastes even better the next day after the flavors have a chance to blend. It’s great for meal prepping!
Classic Hearty Cowboy Chili Recipe
This classic cowboy chili is a robust and satisfying dish with ground beef and plenty of beans. It’s perfect for feeding a crowd or enjoying on a quiet night at home.
Key Ingredients & Cooking Tips
- Ground Beef: Use lean ground beef to avoid too much grease, or make sure to drain it well after browning.
- Quality Spices: A good quality chili powder makes a big difference in the overall taste of your chili.
- Tomato Paste Depth: A spoon of tomato paste added early on helps to create a deeper, richer tomato flavor.
What You Need for Cowboy Chili
- 1.5 lbs ground beef
- 1 large onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 (28 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 (15 oz) can kidney beans, rinsed and drained
- 3 tbsp chili powder
- 1.5 tsp ground cumin
- 1 tsp dried oregano
- 3 cups beef broth
- Salt and black pepper to taste
⏱️ Time: 1 hour🍽️ Yields: 8 servings
How to Make Cowboy Chili
Step 1: Brown the Beef
In a large pot or Dutch oven, cook the ground beef over medium-high heat until it’s fully browned. Break it apart with a spoon as it cooks. Drain any fat from the pot.
Step 2: Sauté Vegetables
Add the chopped onion, celery, and minced garlic to the pot with the beef. Cook until the vegetables are soft, about 7-8 minutes.
Step 3: Combine & Simmer
Stir in the diced tomatoes, tomato sauce, pinto beans, kidney beans, chili powder, cumin, oregano, and beef broth. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to an hour for the best flavor.
Step 4: Season and Serve
Taste the chili and adjust the seasonings with salt and pepper as needed. Serve your cowboy chili warm with your favorite toppings.
📝 Final Note
A sprinkle of shredded cheddar cheese, a dollop of sour cream, or some chopped green onions make great toppings for this classic chili.
