Fast Chorizo Chili

Fast and easy chorizo chili with beans is my go-to recipe whenever I feed a crowd. It comes together in about 30 minutes. It’s hearty and a little smoky. The pot keeps going, so everyone gets seconds.

It’s also easy to adjust. Swap the chorizo for a plant-based version. Add extra beans and a splash of smoked paprika. You’ll have a vegetarian or vegan chili that nobody will think is missing anything.

Next, set out a toppings bar. Offer sour cream, shredded cheddar, chopped cilantro, sliced green onions, and crushed tortilla chips. Add dairy-free alternatives for vegan guests. Then let everyone build their own bowl.

My aunts love this chili so much that they entered it in the community chili cook-off. They didn’t take home the trophy. I’m still convinced the judges rigged the whole thing. Anyone who tasted that chili knows exactly what they overlooked.

Fast Chorizo Chili

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 8 Course: Main Course Cuisine: American

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 pound fresh Mexican chorizo casings removed
• 1 pound ground beef
• 1 large yellow onion diced
• 1 15 ounce can kidney beans, drained and rinsed
• 1 15 ounce can pinto beans, drained and rinsed
• 1 15 ounce can black beans, drained and rinsed
• 1 15 ounce can corn, drained
• 1 16 ounce jar salsa (choose your spice level)
• 1/2 cup barbecue sauce (smoky is best)
• 1 cup water

Method

 

1. Heat a large Dutch oven or pot over medium-high heat. Add the chorizo and ground beef and cook, breaking the meat into crumbles, for 6 to 8 minutes, until browned.
2. Add the diced onion and cook for 4 to 5 minutes, until softened. Drain off excess grease if desired.
3. Stir in the kidney beans, pinto beans, black beans, corn, salsa, barbecue sauce, and water.
4. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 20 minutes, stirring occasionally.
5. Taste and adjust; add more water if the chili is too thick, more barbecue sauce for extra smokiness or some chili pepper for more spiciness.
6. Serve hot with desired toppings.

Notes

Serve with shredded cheese, sour cream, chopped cilantro and corn chips or corn muffins. YUM!

Any ground meat will work

Substitute Soy chorizo and vegitarian alternative for ground meat.

Use fresh Mexican chorizo, not dry cured Spanish chorizo, for the best flavor.

The chorizo and salsa add plenty of seasoning, so you shouldn’t need extra salt.

Choose mild or hot salsa to control the heat.

Toppings: shredded cheese, sour cream, sliced scallions, cilantro, tortilla chips, or diced avocado.

Storage: Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Slow cooker: Brown the meat and onion first, then cook everything on low until ready to serve.