This chorizo chili pairs fresh Mexican-style pork chorizo with two kinds of beans and tomatoes. Start with a small dose of Spicy Taco Dust because the sausage is already seasoned.
Make it with Spicy Taco Desert Dust. Start with the amount listed, then taste before adding more.
1 teaspoon (5 ml) neutral oil, only if the chorizo releases little fat
1 can (28 ounces/794 g) crushed tomatoes
1 can (15 ounces/425 g) pinto beans, drained and rinsed
1 can (15 ounces/425 g) black beans, drained and rinsed
1 cup (240 ml) low-sodium chicken broth, plus up to 1/2 cup (120 ml) if needed
1 level teaspoon (5 ml) Spicy Taco Desert Dust, plus up to 1 more teaspoon to taste
1 tablespoon (15 ml) lime juice
Optional: 1/4 cup chopped cilantro for serving
Directions
Cook the chorizo. Heat a heavy pot over medium heat. Add chorizo and break it into small pieces. Cook 8–10 minutes, stirring, until the pork reaches 160°F (71°C). Spoon off excess fat, leaving about 1 tablespoon; add the optional oil only if the pot is dry.
Soften the vegetables. Add onion and bell pepper. Cook 6–8 minutes, stirring, until softened. Stir in garlic and the first teaspoon of Spicy Taco Dust for 30 seconds; do not let the seasoning scorch.
Build the chili. Add tomatoes, both drained beans and 1 cup broth. Scrape up browned bits. Bring to a gentle simmer, then reduce the heat so the surface bubbles slowly.
Simmer and adjust. Simmer uncovered 20–25 minutes, stirring occasionally. Add extra broth a little at a time if too thick. Taste a cooled spoonful; add the optional Dust in 1/4-teaspoon increments only if wanted.
Finish and serve. Stir in lime juice. Ladle into six bowls, adding optional cilantro. The chili should be thick but spoonable, with intact beans and small pieces of chorizo.
The Dust In This Recipe
Spicy Taco Seasoning
$19.99
Make it with Spicy Taco Desert Dust. Start with the amount listed, then taste before adding more.
✦Desert HeatCayenne turns up the heat while keeping the taco flavor intact.
✦Organic SpicesA savory blend built for tacos and other weeknight favorites.
Use fresh raw Mexican-style pork chorizo, sold refrigerated in a casing or loose pack. Dry cured Spanish chorizo has a different texture and is not a direct substitute for this formula. Check the package for cooking instructions and allergens.
WHY IS THERE SO LITTLE EXTRA SEASONING?
Chorizo varies widely in salt, chile and fat. Start with one teaspoon of Spicy Taco Dust for the whole pot, then taste after simmering. The optional extra teaspoon is a ceiling, not a target; you may not need any.
CAN I USE DIFFERENT BEANS?
Replace either can with the same size can of drained cooked kidney or white beans. Keep two cans total. This recipe does not use dry beans; they need separate preparation before adding to the chili.
HOW DO I MAKE THE CHILI THICKER?
Simmer uncovered a few minutes longer, stirring so the bottom does not catch. Mash a small spoonful of beans against the pot and stir them back in. If it becomes too thick, add a splash of the measured extra broth.
CAN I MAKE IT LESS HOT?
Choose a mild fresh chorizo and use Mild Taco Dust in the same initial quantity. Chorizo itself may still have heat. Taste before adding more seasoning; sour cream served separately can soften the eating experience if dairy suits you.
HOW DO I STORE AND REHEAT IT?
Divide leftovers into shallow containers and refrigerate within two hours, or one hour above 90°F (32°C). Keep at 40°F (4°C) or colder for 3–4 days. Reheat to 165°F (74°C), stirring and adding a little broth as needed.
CAN I FREEZE CHORIZO CHILI?
Freeze cooled portions promptly in suitable containers for up to three months for best quality. Thaw in the refrigerator, then reheat to 165°F (74°C). Stir gently to keep the beans intact; check all ingredient labels for dietary requirements.
