Spice up dinner with this deliciously bold, one-pot chili recipe that will tantalize your taste buds.
I’ve spent years avoiding recipes with chorizo because I thought they contained pork—a meat I don’t eat. Until a recent trip to the grocery store, little did I know that I could get turkey and plant-based versions of chorizo. That has now opened up a whole new world of recipes to me, including this one for chorizo chili.
If you like chili as much as I do, you probably have at least three or four favorite recipes. I have at least six that I love to make. After all, there’s white chili (made with ground turkey or chicken and white beans); chile verde (made with green tomatillos and Hatch chiles); meatless (vegetarian) chili; and beanless Cincinnati chili (with its hints of chocolate and cinnamon), which is served over spaghetti. Now, before you say I’m omitting chili con carne, there’s a reason I’ve saved this for last. I have two favorite recipes—one with chunks of beef in a deep red sauce and the other with ground beef.
So those are my six favorite versions of chili. Yes, I know there are many other types of chilis, including regional varieties; I’m only saying that the ones I listed are my favorite recipes. With this recipe for chorizo chili, I’m now up to seven. I love how the spices in the chorizo add intense flavor to this dish, even if I do use turkey instead of pork. The combination of the turkey chorizo and beef is spectacular, even if it is a bit milder than using pork chorizo. And, since turkey is often lower in fat and calories, I consider that another win. If you use traditional Mexican chorizo, remember to remove the casings before getting started. Someday, I’ll have to try making a vegetarian version of this recipe.
Speaking of spices, there’s no need to tell you that with red pepper flakes, garlic, chili powder, cumin, oregano, and jalapeño peppers, this dish is loaded with warming flavors. This recipe brings the fire in numerous ways, so if you need to reduce the heat level, cut back on or omit the jalapeño pepper or go lighter on the red pepper flakes. I like to use low-sodium beef broth in this recipe so that I control how much salt is in the chili.
What is chorizo?
When preparing to make this dish, I wanted to learn more about chorizo since I had never tried it before. I knew it was a type of sausage but always assumed it was from Mexico. It turns out that chorizo’s origins are from Spain and Portugal. Since pork is the traditional protein used to make chorizo, that’s what I’m going to focus on in this comparison of the various types. The one common denominator in chorizo is the abundant seasonings, which give the meat its distinctive colors and flavors.
- Mexican chorizo is made from ground pork mixed with vinegar, chili powder, and other spices. Unlike Spanish chorizo, it is uncooked (raw) and is often removed from the casing for crumbling in recipes such as this chili.
- Spanish chorizo is typically made from chopped pork and pork fat combined with smoked paprika, garlic, and other seasonings into a firm, cured sausage (similar to pepperoni or salami). Spanish chorizo is often found on charcuterie boards with Manchego or Mahón cheese.
How do I store leftovers?
Allow leftover chorizo chili to cool before refrigerating it in an airtight container—but don’t leave it sitting out more than 2 hours. Although you might read that it can be refrigerated for up to 1 week, I never keep any dish with meat in the fridge longer than 4 days. This chili freezes well, so once it is chilled, transfer it to freezer-safe containers or zippered bags and store it for up to 3 months. Defrost the frozen chili overnight in the refrigerator. You can reheat the chili on the stovetop over medium heat or in the microwave until warmed throughout.
Serving suggestions
Chorizo chili can be served with toppings like sour cream, diced avocado, shredded cheese, plain Greek yogurt, and chopped tomatoes. A drizzle of Mexican Crema or Avocado Crema help enhance the flavors of this dish. Side dishes such as Corn Nuggets, Cheesy Mexican Rice, Corn Salsa, and Mexican Coleslaw are excellent accompaniments. Serve some Cornbread Casserole, Sweet Potato Cornbread, Gluten-Free Tortillas, or Keto Tortillas with the chili to soak up all that delicious flavor. With the abundant spices in this dish, I recommend cooling down with some Creamy Fruit Salad for dessert.
Chorizo Chili
Ingredients
- 16 ounces lean ground beef
- 16 ounces Mexican chorizo sausage casings removed
- 2 tablespoons chili powder
- 3/4 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 large white onion diced
- 1 small jalapeño pepper ribs and seeds removed and diced
- 2 large red bell peppers diced
- 4 cloves garlic minced
- 1/2 teaspoon red pepper flakes
- 1 can black beans (15 ounces) drained and rinsed
- 1 can pinto beans (15 ounces) drained and rinsed
- 2 15-ounce cans diced tomatoes
- 6 ounces tomato paste
- 5 cups beef broth
- Chopped cilantro, lime wedges, and preferred toppings such as shredded cheese or diced avocado optional
Instructions
-
In a large bowl, mix the ground beef, chorizo, chili powder, cumin, oregano, and black pepper.
-
Heat the olive oil in a large pot over medium-high heat. Add the meat mixture and cook for about 8 minutes until browned, breaking it into small pieces as it cooks. Transfer the browned meat to a bowl.
-
Then, in the same pot, add the diced onion, jalapeños, and red bell peppers. Sauté for 5 minutes until softened. Stir in the garlic and red pepper flakes and cook for 1 minute until fragrant.
-
Return the meat to the pot. Add the black beans, pinto beans, diced tomatoes, tomato paste, and beef broth. Stir well, bring to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally, until the flavors meld. Taste and adjust seasoning if needed.
-
Ladle the chili into bowls and garnish with chopped cilantro, a squeeze of lime juice if desired, and any other preferred toppings.
Nutrition
The post Chorizo Chili appeared first on Food Faith Fitness.
