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A bowl of fast chorizo chili with kidney beans, ground chorizo, and a golden homemade biscuit on top

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
Cook Time 20 minutes
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.