chilli and chorizo recipe

Written ByJenny Smyth Posted on
chilli and chorizo recipe
Jump to Recipe Jump to Video Print Recipe

The Best chilli and chorizo recipe

I’ve always been a fan of hearty, comforting meals that bring people together. One dish that never fails to impress is my chilli and chorizo recipe. This Spanish-inspired recipe has become a staple in our household, and I’m excited to share it with you.

The combination of tender beef, spicy chorizo, and rich tomato sauce is a match made in heaven. The best part? It’s incredibly easy to make and can be adapted to suit any occasion or dietary need.

The origin of this recipe dates back to the Iberian Peninsula, where chorizo and beef were staples in many traditional dishes. Over time, the recipe evolved and spread throughout the world, adapting to local tastes and ingredients. In our household, we’ve modified the recipe to include a variety of vegetables and spices, making it a true reflection of our globalized tastes.

The key technique behind this recipe is slow cooking. By allowing the flavors to meld together over low heat, we achieve a depth of flavor that’s hard to replicate with quick cooking methods. This technique also helps to tenderize the meat and reduces the risk of overcooking.

As a busy mom, I appreciate how easy it is to prepare this meal ahead of time. Simply brown the meat and cook the vegetables before adding them to the slow cooker or Instant Pot. Let the magic happen while you attend to other tasks or relax with family.

My family loves this recipe because it’s not only delicious but also packed with nutrients. The beef provides lean protein, while the chorizo adds a boost of flavor and antioxidants. The vegetables add fiber and vitamins, making this meal a true winner for health-conscious eaters.

Chilli and Chorizo

Chilli and Chorizo

4.8 from 1903 votes

A hearty and spicy chilli made with smoky chorizo sausage, beans, and a rich tomato base. This one-pot meal is perfect for a comforting dinner and is packed with bold flavors.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Chilli

1 tbsp olive oil
300g chorizo sausage, sliced into rounds
1 large onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp cayenne pepper (optional, for extra heat)
400g can chopped tomatoes
400g can red kidney beans, drained and rinsed
250ml beef or vegetable stock
Salt and black pepper to taste
Fresh coriander, chopped for garnish

👨‍🍳Directions

1Heat the olive oil in a large pot over medium-high heat.
2Add the sliced chorizo and cook for 5-6 minutes, stirring occasionally, until the chorizo is browned and has released its oils.
3Remove the chorizo with a slotted spoon and set aside, leaving the oil in the pot.
4Add the diced onion to the pot and cook for 4-5 minutes over medium heat until softened and translucent.
5Stir in the minced garlic, diced red and green bell peppers, and cook for another 3 minutes until the peppers begin to soften.
6Sprinkle the smoked paprika, ground cumin, and cayenne pepper (if using) over the vegetables.
7Stir well and cook for 1 minute until fragrant, ensuring the spices do not burn.
8Pour in the chopped tomatoes, rinsed kidney beans, and beef or vegetable stock.
9Return the cooked chorizo to the pot and stir everything together.
10Bring the chilli to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded.
11Taste the chilli and season with salt and black pepper as needed.
12Serve hot, garnished with fresh chopped coriander, alongside rice, crusty bread, or tortilla chips.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Wooden spoon
Chopping board
Chef’s knife
Measuring spoons
Can opener

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 28g💛Saturated Fat: 10g❤️Cholesterol: 60mg🧂Sodium: 1200mg🌾Total Carbs: 35g🥦Dietary Fiber: 8g🍬Sugars: 10g🥩Protein: 22g

📝Notes

For a milder chilli, omit the cayenne pepper. The chilli tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Watch Video Of How Chilli and Chorizo Works

This chilli and chorizo recipe is perfect for any occasion – whether it’s a weeknight dinner or a weekend gathering with friends and family.

The leftovers are just as delicious reheated as they are when served fresh.

To store leftovers, let them cool completely before transferring them to an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

❓ Frequently Asked Questions About Chilli and Chorizo

Q1: What is the ideal ratio of chorizo to beef?

The ideal ratio is 1 part chorizo to 2 parts beef. You can adjust this ratio based on your personal preference for spiciness.

Q2: Can I use ground turkey or pork instead of beef?

Yes, you can substitute ground turkey or pork for beef in this recipe. However, keep in mind that these meats may have different flavor profiles and textures.

Q3: How do I store leftover chilli?

Store leftover chilli in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Q4: Can I make this recipe vegetarian by substituting meat with plant-based options?

Yes, you can substitute meat with plant-based options such as tofu or tempeh. Adjust the cooking time accordingly.

Q5: What are some serving ideas for this recipe?

This recipe pairs well with crusty bread or over rice. You can also serve it as a topping for baked potatoes or nachos.

Similar Posts