Chorizo Chili
Hearty chorizo chili with beer, tomatoes, and beans. Easy steps, beer tips, and make-ahead advice. Ready in 1-2 hours.
Recipe is courtesy of Chicago Spice House General Manager, Eric Medina.
- Brown chorizo, then soften onions and spices before deglazing with a dark beer.
- Add tomatoes, beans, tomato paste, and sugar, then simmer 1 to 2 hours for depth.
- Use a porter or stout for richer flavor; you can adapt to slow cooker or freeze for later.
Preparation Instructions:
1. Brown sausage in olive oil for 10-15 minutes.
2. Add onions, garlic, spices, and cook til soft (about 3-5 minutes)
3. Deglaze with beer for 1-2 minutes.
4. Add tomato, beans, tomato paste, and sugar.
5. Bring to slight boil, then reduce to a simmer.
6. Stir occasionally until ready to serve, roughly 1-2 hours.
thespicehouse.com
More About This Recipe
Guinness stout beer will work fine for this, but a seriously heavy porter will add deeper flavors to this chili.
Frequently Asked Questions
What kind of chorizo should I use?
Use fresh raw chorizo (pork) for best texture and flavor. If you only have cured or Spanish chorizo, slice or dice it and add later since it is already cooked and firmer. Mild or spicy chorizo both work; adjust chili powder if you want it hotter or milder.
Can I substitute Italian sausage for chorizo?
Yes. Italian sausage is a fine swap. Remove casings if needed and brown it the same way. You may want to boost the chili powder and cumin slightly if you want a more Mexican flavor profile.
Which beer is best for this chili?
Choose a dark beer like a porter or stout for deeper, richer flavor. Guinness works well. Avoid very hoppy or citrus-forward beers that can clash with the spices.
Can I make this chili in a slow cooker?
Yes. Brown the meat and cook the onions and spices on the stove first. Transfer everything to the slow cooker, add liquids and beans, and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
How do I thicken the chili if it is too thin?
Simmer uncovered to reduce liquid and concentrate flavors. You can also mash a cup of the beans into the pot, stir in extra tomato paste, or mix a small slurry of cornstarch and cold water and stir it in near the end of cooking.
Can I make this chili ahead or freeze it?
Yes. Cool completely, store in airtight containers, and freeze up to 2 to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove. Chili often tastes better the next day after flavors meld.
How can I reduce or increase the heat?
To reduce heat use mild chorizo and cut back on chili powder. To increase heat add more chili powder, a pinch of cayenne, or chopped fresh chiles. Balance extra heat with a little sugar, sour cream, or cheese when serving.
What are good toppings and sides for chorizo chili?
Top with shredded cheese, sour cream, diced onions, cilantro, or sliced scallions. Serve with cornbread, rice, warm tortillas, or tortilla chips for scooping.
What kind of chorizo should I use?
Use fresh raw chorizo (pork) for best texture and flavor. If you only have cured or Spanish chorizo, slice or dice it and add later since it is already cooked and firmer. Mild or spicy chorizo both work; adjust chili powder if you want it hotter or milder.
Can I substitute Italian sausage for chorizo?
Yes. Italian sausage is a fine swap. Remove casings if needed and brown it the same way. You may want to boost the chili powder and cumin slightly if you want a more Mexican flavor profile.
Which beer is best for this chili?
Choose a dark beer like a porter or stout for deeper, richer flavor. Guinness works well. Avoid very hoppy or citrus-forward beers that can clash with the spices.
Can I make this chili in a slow cooker?
Yes. Brown the meat and cook the onions and spices on the stove first. Transfer everything to the slow cooker, add liquids and beans, and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
How do I thicken the chili if it is too thin?
Simmer uncovered to reduce liquid and concentrate flavors. You can also mash a cup of the beans into the pot, stir in extra tomato paste, or mix a small slurry of cornstarch and cold water and stir it in near the end of cooking.
Can I make this chili ahead or freeze it?
Yes. Cool completely, store in airtight containers, and freeze up to 2 to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove. Chili often tastes better the next day after flavors meld.
How can I reduce or increase the heat?
To reduce heat use mild chorizo and cut back on chili powder. To increase heat add more chili powder, a pinch of cayenne, or chopped fresh chiles. Balance extra heat with a little sugar, sour cream, or cheese when serving.
What are good toppings and sides for chorizo chili?
Top with shredded cheese, sour cream, diced onions, cilantro, or sliced scallions. Serve with cornbread, rice, warm tortillas, or tortilla chips for scooping.
Amazing chili recipe, I used the mild chili powder from this site, and had to sub. beef stock for the beer, but it still came out fantastic. The chili had a slow burning heat that increased the more you ate, and kept you coming for bite after bite. We topped our bowls with sour cream, cheddar and chopped raw onion and it all had such a delicious rich unctuousness to it. This is probably going to be my go-to chili recipe from now on.