This really easy Spicy Mexican Chorizo Chili recipe is the perfect comfort food! In just 20 minutes and with only 7 ingredients, this hearty, flavor packed chili can be on your table! If you like your chili with a kick, you’re going to love this recipe!
This quick and easy chili recipe will have you enjoying a bowl of Spicy Mexican Chorizo Chili in no time at all! Garnished with some shredded cheese, a few tortilla chips, and a dollop of sour cream, this is comfort food at its finest.
how to make Mexican chorizo chili
Brown 1 1/2 pounds beef chorizo. You may have a difficult time finding beef chorizo. The butcher at Whole Foods added their chorizo spices to ground beef to make beef chorizo for me and it is fabulous! However, any chorizo can be substituted.
Add a can of diced tomatoes with green chilis, or Rotel tomatoes. I used the hot version. To keep the heat level down, mild ones can be used.
Next, add a 28 ounce can of diced fire roasted tomatoes and 4 ounces of adobo sauce. For less heat, use less adobo sauce or omit it all together. Simmer for 10-15 minutes.
Pro Tip: Add the contents of a can of chipotles in adobo sauce to a food processor and blend until smooth. Add the puree to soups, stews, sauces etc. for a smoky kick.
Add a 19.75 ounce can of black beans, 1 1/2 tsp salt, and the juice of 1 lime. Continue simmering until the beans are heated.
With this chili, spoons are optional. The best way to deliver this beefy chili into your mouth is with a tortilla chip!
Storage
Store your leftover chili in the refrigerator in an air tight container for 4-5 days.
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Spicy Mexican Chorizo Chili
Ingredients
- 1 1/2 pounds chorizo
- 14.5 ounces can hot diced tomatoes and green chilis
- 28 ounces can diced fire roasted tomatoes
- 4 ounces chipotle in adobo puree
- 19.75 ounces can black beans
- 1 1/2 tsp salt
- 1 lime
- sour cream for garnish
- grated cheddar cheese for garnish
- tortilla chips
Instructions
- Brown chorizo
- Add diced tomatoes and green chilis, diced fire roasted tomatoes, and chipotle in adobo puree
- Simmer 10-15 minutes
- Add black beans with sauce, salt, and lime juice
- Simmer until beans are heated
- Garnish with sour cream and grated cheddar cheese and serve with tortilla chips
4 Responses
Frito pies or on top of a flat tostada shell, this would be good year round! The chorizo adds great flavor! I topped mine with finely sliced serranos and scallions. Yummy and hot!???
Those are great ideas, Caleb! I love it that you added serranos to make it even spicier!
What’s better than chili and chorizo together? I love the idea of using a can of chipotle in adobo sauce. That has to add a really nice flavor. I will try that next time. Maybe even next week if winter sticks around. Let’s hope not though!
Thank you, Kristy! I’d love for you to try my chili, but I sure hope Winter takes a hike real soon!