Chorizo Chili

We in Wisconsin are getting fed up with the winter season, at least my family is. Dirty snow, filthy exterior of cars, and just darn frigid temperatures. It’s not letting up, but with that said, that always lends its way in making comforting dishes like chili, and that is never a bad thing. I have my go to recipe for making a delicious bowl of chili, however this time around I wanted to spice things up and use a Mexican chorizo in the chili. My idea was to use chorizo to give it that little kick of heat, and also some texture, not only that but I wanted to see if my wife would notice as she was never a big fan of chorizo, like I am. I do love using chorizo.

Chorizo Chili Recipe

This chili had the perfect amount of heat, and although my wife thought it was too spicy, I though it was really well balanced and was a great way to incorporate chorizo into the chili.

Let’s get started.

Ingredients:

  • 1 lb stew meat, cut into large chunks
  • 2 14 oz cans of diced tomatoes
  • 1 14 oz can of light red kidney beans, drained and rinsed
  • 28 oz water
  • 12 oz Mexican chorizo, casing removed
  • 2 ribs celery, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp cooking oil
  • 1 tbsp cumin powder
  • salt, to taste
  • cracked black pepper, to taste
  • elbow macaroni, cooked (optional)
  • shredded cheese, optional

Begin by heating a large pot on medium-high heat. Add in the oil and let it come to temperature. Add in the stew meat, and cook until you get a nice brown crust on the exterior, on all sides. Once browned, remove from the skillet and set aside on a plate.

To the same pot, add the chorizo, and using a wooden spoon, begin to smash it down, while at the same time scraping the brown bits. Cook the chorizo, then use a cover, and strain the majority of the oil. Reserve about a tablespoon of the chorizo oil.

Chorizo Chili Ingredients

Toss in the celery, onion, and garlic, along with the cumin, and a generous pinch of salt and pepper. Stir, and cook on medium high heat for a few minutes.

Toss in the browned stew meat, and give another stir, cooking for a couple more minutes.

Next toss in the canned tomatoes, beans, and water. Stir. Bring to a boil, then reduce heat to low, cover, and cook for about one hour.

When you are ready to serve, add some cooked noodles to a bowl, and ladle in the chorizo chili. Top with some shredded cheese, or your favorite chili toppings such as sour cream, crackers, fritos, raw onion, or heck even some diced avocado.

The end result is a well textured chili that has a nice heat, which I love, and some good tender beef when paired with the beans and celery, well, it makes for a great chili. This would also go really well as a sloppy joe sort of thing if straining some of the liquid, or go perfect on a hot dog. So if you are looking for a new idea in making chili, give this one a shot. It was great. I hope you enjoy.

Chorizo Chili
Author: 
Recipe type: Chili
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 lb stew meat, cut into large chunks
  • 2 14 oz cans of diced tomatoes
  • 1 14 oz can of light red kidney beans, drained and rinsed
  • 28 oz water
  • 12 oz Mexican chorizo, casing removed
  • 2 ribs celery, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp cooking oil
  • 1 tbsp cumin powder
  • salt, to taste
  • cracked black pepper, to taste
  • elbow macaroni, cooked (optional)
  • shredded cheese, optional
Instructions
  1. Begin by heating a large pot on medium-high heat. Add in the oil and let it come to temperature. Add in the stew meat, and cook until you get a nice brown crust on the exterior, on all sides. Once browned, remove from the skillet and set aside on a plate.
  2. To the same pot, add the chorizo, and using a wooden spoon, begin to smash it down, while at the same time scraping the brown bits. Cook the chorizo, then use a cover, and strain the majority of the oil. Reserve about a tablespoon of the chorizo oil.
  3. Toss in the celery, onion, and garlic, along with the cumin, and a generous pinch of salt and pepper. Stir, and cook on medium high heat for a few minutes.
  4. Toss in the browned stew meat, and give another stir, cooking for a couple more minutes.
  5. Next toss in the canned tomatoes, beans, and water. Stir. Bring to a boil, then reduce heat to low, cover, and cook for about one hour.
  6. When you are ready to serve, add some cooked noodles to a bowl, and ladle in the chorizo chili. Top with some shredded cheese, or your favorite chili toppings such as sour cream, crackers, fritos, raw onion, or heck even some diced avocado.
  7. The end result is a well textured chili that has a nice heat, which I love, and some good tender beef when paired with the beans and celery, well, it makes for a great chili. This would also go really well as a sloppy joe sort of thing if straining some of the liquid, or go perfect on a hot dog. So if you are looking for a new idea in making chili, give this one a shot. It was great. I hope you enjoy.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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