Chorizo Chicken Chili was our Sunday dinner on a cold fall day while we watched football.
Does it really get any better than that?!
A slightly spicy chili recipe with SOOO much flavor, I had three bowls and lost count on bowls my husband had 😉
I made some cornbread to go with it and let me just say, the sweet cornbread with the spice from the chili was the perfect combo!
How to make Chorizo Chicken Chili
Besides the chorizo, we have pretty basic chili ingredients.
For the veggies I have two onions, two poblano peppers, two jalapeno peppers, and a red bell pepper.
To make this a little easier, I used my food processor to pulse the veggies in small batches instead of dicing them.
They were ready in just seconds!
Just pulse the food proccesor until they are finely diced and not blended.
Set a soup pot or Dutch oven over medium heat for a few minutes.
Then add some olive oil along with the chopped veggies.
Cook for 10 to 12 minutes, stirring a few times.
Then add some minced garlic, a pound of ground chorizo, and a pound of ground chicken.
Also 4 tablespoons chili powder, 2 tablespoons paprika, and a tablespoon each of cumin and brown sugar.
Plus kosher salt, pepper, and crushed red pepper flakes.
Cook this for 10 to 12 more minutes, stirring and mixing it all together.
Then in goes a 28 ounce can of crushed tomatoes and a 12 ounce can of your favorite beer.
Bring this to a boil, then reduce the heat to medium low and simmer for 30 to 40 minutes.
Stirring a few times, and probably adding more kosher salt and pepper after you give it a taste.
Taste a few times throughout and add any of the other spices if needed.
Serve Chorizo Chicken Chili with toppings of choice like sour cream, cheese, and green onions 🙂
We also enjoyed some cornbread and oyster crackers as well.
If you like Chorizo Chicken Chili, you might also like these recipes…
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Chorizo Chicken Chili
Chorizo Chicken Chili has a mix of chorizo sausage and ground chicken in this flavorful chili recipe, perfect cold weather comfort food!
- 2 onions
- 2 poblano peppers
- 2 jalapeno peppers
- 1 red bell pepper
- 2 to 3 tablespoons olive oil
- 6 to 8 cloves garlic
- 1 pound ground chorizo
- 1 pound ground chicken
- 4 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon cumin
- 1 tablespoon brown sugar
- kosher salt, pepper, crushed red pepper flakes
- 1 28 ounce can crushed tomatoes
- 1 12 ounce bottle or can beer of choice
- Optional toppings: sour cream, cheese, green onions, hot sauce
Dice the onions, poblanos, jalapenos, and red peppers (seeds and stems removed on all peppers), and garlic with either a knife or pulse in small batches in a food processor.
Set a large soup pot over medium heat and add the olive oil and the diced onions and peppers. Cook 10 to 12 minutes, stirring a few times.
Add the garlic, chorizo, chicken, chili powder, paprika, cumin, brown sugar, kosher salt, pepper, and crushed red pepper flakes. Cook 10 to 12 minutes, stirring and breaking apart the meat with a spatula.
Add the crushed tomatoes and beer, bring to a boil and reduce the heat to medium low and simmer for 30 to 40 minutes. Stir a few times.
Taste for seasoning and add more chili powder, paprika, cumin, kosher salt, pepper, and/or crushed red pepper flakes as needed.
Serve with optional toppings such as sour cream, cheese, green onions, and/or hot sauce.
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