This chorizo chili is a warm and hearty dish that’s perfect for chilly days. With smoky chorizo and a mix of beans, it packs in flavor and comfort in every bowl.
You’ll love how simple it is to make this chili! I like to serve it with some crusty bread for dipping. Nothing beats a cozy night in with a delicious, spicy meal!
Key Ingredients & Substitutions
Chorizo: This spicy sausage is the star of the dish. Look for fresh or semi-cured chorizo for the best flavor. If you want a lighter option, turkey or chicken chorizo is a good substitute!
Onion: I always recommend yellow onions for their sweet flavor when cooked. If you’re in a pinch, white onions or even shallots work well too.
Garlic: Fresh garlic adds amazing flavor, but garlic powder can replace it in a hurry. Use about 1/2 teaspoon of garlic powder for each clove.
Diced Tomatoes: If fresh tomatoes are available, you can use those instead. Just chop them up and add them to the pot. Canned tomatoes are super convenient, and they’ll add great texture.
Beans: Black beans and kidney beans are traditional, but feel free to mix things up! Chickpeas or pinto beans work great too. If beans aren’t your thing, just omit them.
What’s the Best Way to Cook Chorizo for Chili?
Cooking chorizo properly enhances its flavor. Start by using medium heat in a large pot. Ground chorizo should be cooked until it’s completely browned, which usually takes about 5–7 minutes. If you notice too much fat, drain a bit off but keep some for flavor.
- Use a wooden spoon to break the chorizo into small pieces as it cooks.
- Add the onions and let them soften; this adds another layer of flavor.
- Stir in the garlic just until fragrant—don’t let it burn!
Following this method will give your chili a rich, meaty base that’s full of flavor.
Chorizo Chili Recipe
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) ground chorizo sausage
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz / 400g) diced tomatoes
- 1 cup beef or chicken broth
- 1 tablespoon tomato paste
Spices:
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and black pepper, to taste
Beans (optional):
- 1 can (15 oz / 425g) kidney beans or black beans, drained and rinsed
Packing a Punch:
- 1 tablespoon olive oil (if needed)
Delicious Toppings:
- Shredded cheese
- Sour cream
- Sliced avocado
- Sliced jalapeño
- Chopped cilantro
- Lime wedges
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and around 30 minutes for cooking, making a total of about 40 minutes from start to finish. It’s quick enough for a weeknight meal yet comforting for any occasion!
Step-by-Step Instructions:
1. Cook the Chorizo:
First, heat a large pot or Dutch oven over medium heat. Add the ground chorizo and cook it, using a wooden spoon to break it apart. Keep cooking until it’s nicely browned and cooked through, which should take about 5–7 minutes. If it’s too fatty and releases a lot of oil, you can drain a little bit off, but keep some for flavor.
2. Sauté the Vegetables:
Next, add the finely chopped onion to the pot. Cook for about 4 minutes until softened and translucent. Stir it occasionally to ensure it cooks evenly.
3. Add the Garlic:
Now stir in the minced garlic, cooking for about 30 seconds until you can smell that wonderful aroma. Don’t let it burn—just a brief cooking time will do!
4. Spice It Up:
It’s time to enhance those flavors! Add in the chili powder, smoked paprika, ground cumin, dried oregano, cayenne (if you like it hot), and a pinch of salt and black pepper. Give everything a good stir to coat the meat and onions well with those fragrant spices.
5. Combine with Tomatoes and Broth:
Now you’ll want to stir in the tomato paste, diced tomatoes (including their juice), and your choice of beef or chicken broth. Bring this glorious mixture to a simmer.
6. Simmer the Chili:
Once it’s simmering, reduce the heat to low and let it cook uncovered for about 20 minutes. This helps the flavors meld beautifully and thickens the chili just right.
7. Add Beans (If Desired):
If you’re using beans, stir them in after the chili has simmered. Cook for another 5 minutes until they’re heated through.
8. Final Touches:
Taste your chili and adjust the seasoning with more salt or spices as needed. A little tweak can go a long way in flavor!
9. Serve Up Your Chili:
Ladle the warm chili into bowls and invite your toppings to the party! Add shredded cheese, a dollop of sour cream, a few slices of avocado, jalapeño slices, chopped cilantro, and a squeeze of fresh lime to each bowl as you like.
10. Enjoy!
Serve your chorizo chili hot, possibly alongside crispy tortilla chips or some crusty bread for dipping. Enjoy every flavorful bite!
Happy cooking and enjoy your hearty Chorizo Chili!
Can I Use Different Types of Chorizo for This Chili?
Absolutely! You can use either fresh or semi-cured chorizo depending on your preference. Turkey or chicken chorizo are great lighter options if you’re looking to reduce fat without sacrificing flavor.
Can I Make This Chili Vegetarian?
Yes, simply replace the chorizo with a plant-based sausage or sautéed mushrooms for a hearty vegetarian version. You can also throw in extra veggies like bell peppers or zucchini for added depth!
How Can I Store Leftover Chili?
Leftover chili can be stored in an airtight container in the fridge for up to 3-4 days. Make sure to let it cool before sealing. You can also freeze it for up to 2-3 months. Just thaw it overnight in the fridge before reheating!
What Can I Serve with Chorizo Chili?
This chili pairs wonderfully with cornbread, tortilla chips, or a fresh salad. You can also serve it over rice or atop baked potatoes for a filling meal!
