My Chorizo Chili is the perfect combination of smoky with a slightly spicy chili that makes you feel warm and cozy inside. Top it off with some sour cream, cheese, avocado, pickled jalapeños, and cilantro.
Tips:
To expedite the cooking process, pre-measure all of your spices into a small bowl. I also pre-chop my veggies for any soup or stew in my food processor. It makes cooking a breeze and it’s such a time saver.
Open any canned items like beans or chipotle chilis. Once your beans are open, pour them into a colander, rinse under running water, and allow them to drain any excess water in the sink as you begin cooking.
FAQ:
Can I cook this in a crockpot?
I have not made it this way, however, I would suggest browning your meat and sautéing the vegetables until they are softened. Transfer the remaining ingredients along with vegetables and chorizo into the crockpot and cook on low for 3-4 hours. Remove bay leaf, serve, and enjoy!
Can I freeze the chili?
Absolutely! I like to make a double batch any time I make a soup, stew, or chili. The leftovers are great for lunch or dinner during the week. Or, you can freeze it for a night you don’t have time to cook. I would not freeze longer than two months.
Prep Ahead:
This chorizo chili comes together so quickly and it’s simple to make. It is packed with flavor and your tastebuds will not be bored!
Once the meat begins browning, everything goes into the pot fairly quickly so you will want to have your ingredients prepped in the beginning. First, take out all of your ingredients. Then, measure out your spices into a small bowl.
Next, cut your onion in half and cut each half into three to four pieces and toss into your food processor.
Cut around the stem of your bell pepper and the bottom. Cut it into four even pieces and toss it in the food processor with your onion.
Next, peel four whole medium garlic cloves and cut them in half. Toss the halved garlic into the food processor with the onion and bell pepper. Pulse 8-10 times until the large pieces are chopped. You may need to scrape down the sides halfway through if some larger pieces are stuck to the side of the processor. Don’t over chop the vegetables too much or you will end up with liquid mush.
Next open your can of chipotle chilies (place the extras in a small container or freezer bag to freeze for later) diced tomatoes, and black beans. Start with chopping half of a chipotle chili (you can always add more). I don’t know how spicy your specific brand of chorizo is so it’s better to start with less and then add more if needed. I’m in the camp of adding just enough heat to where it makes me feel warm but my mouth is not on fire. Especially if I have my kids eating the meal as well.
Start Cooking Chorizo Chili:
First, heat your stock pot over medium heat. Next, add a couple teaspoons of avocado oil to your stock pot. Once the oil is heated, add your chorizo to the stock pot and immediately begin breaking it up into small bite size pieces. Then, cook until browned. Remove from the pan into a bowl until we are ready to use it later.
You may have enough grease in the pan from the chorizo as it is a fattier meat. If not, go ahead and add a teaspoon or more of avocado oil. Next, add the chopped onion, bell pepper, garlic, and coconut sugar (or sugar of choice) from the food processor into the heated stock pot. Stir every couple of minutes until the vegetables are softened.
Next, add your pre measured spices (cumin, chili powder, oregano, smoked paprika, bay leaf, salt, and pepper). Stir into vegetables and cook for about two minutes.
Add diced tomatoes to the pot and stir while scraping any brown bits off of the bottom of the pan. Pour chicken stock into the pot along with the drained and rinsed black beans.
Lastly, simmer on low partially covered for 30-45 minutes. Occasionally stir until the flavors come together and the sauce thickens. Finally, remove bay leaf and serve with sour cream, chopped cilantro, cheddar cheese, avocado slices, and pickled jalapeño.
Print
Chorizo Chili
- Total Time: 50 minutes
Ingredients
- 1 pound ground chorizo*
- 1 whole white onion chopped
- 1 whole red bell pepper chopped
- 4 medium cloves of garlic chopped
- 1 whole canned chipotle chili chopped
- ½-1 teaspoon chipotle chili sauce*
- 1 ½ teaspoons cumin
- 2 Tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 Tablespoon plus 1 teaspoon coconut sugar*
- 1 ½ Tablespoons sea salt*
- ½ teaspoon ground black pepper
- 1 whole bay leaf
- 2 14.5 ounce cans diced tomatoes
- 2 cups chicken stock
- 4 cans no sodium black beans drained and rinsed
- Cheddar cheese
- Pickled/fermented jalapeños
- Sour cream
- Sliced avocado
Instructions
- First, cut your onion in half and cut each half into three pieces. Toss into your food processor. Cut around the stem of your bell pepper and the bottom. Cut into four even pieces and toss into food processor with your onion. Next, peel garlic, cut each clove in half, and toss into food processor. Pulse until the vegetables are chopped.
- Measure out cumin, chili powder, smoked paprika, oregano, coconut sugar, sea salt, pepper, and bay leaf into a small bowl. Set aside.
- Place a medium sized stock pot over medium heat. Add a couple (2) teaspoons of avocado oil to the pot. Once heated, add chorizo and break it up with a spoon into bite sized pieces. Cook until browned. Remove browned chorizo from the pot, place in a bowl, and set aside.
- To the same medium sized stock pot, add chopped vegetables from food processor. Stir to coat vegetables with oil (if there is too much oil in the pot from the chorizo, remove some carefully before adding veggies). Sauté until vegetables are softened, stirring every couple of minutes.
- Next, add the pre measured spices to the pot and stir. Allow the spices to cook with the vegetables for about two minutes. Stir to avoid spices from sticking and burning on the bottom of the pan.
- Add diced tomatoes, chicken stock, black beans, chipotle chili, and chipotle sauce. Stir until combined. Bring to a simmer, lower the heat, and partially cover with a lid for 30-45 minutes until the sauce thickens. Stir a few times while chili is simmering.
- Finally, remove bay leaf and serve with toppings of choice.
Notes
- I use organic chorizo which can be found at most health food grocery stores. However, if your store does not carry a cleaner version of pork, try using ground chicken thighs and using the brand Siete’s chorizo seasoning packet. Siete’s chorizo seasoning isn’t very spicy so you may need to add a little more chipotle sauce or pepper. I have seen this item in every health food store I shop at.
- I am going to leave the spice level up to you. Some chorizo and chipotle peppers are spicier than others. Start with less, taste it, and then add more if you think it needs it.
- I used coconut sugar but regular sugar or honey works as well.
- Again, the salt level in your chorizo, beans, chicken stock, or tomatoes, will affect the amount of salt needed. Start with less and add more if needed.
- Prep Time: 20 min.
- Cook Time: 30 min.
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