Ingredients
Scale
- For the Meats:
- 1 lb high-quality Mexican chorizo, casings removed (ensure it’s the fresh, crumbly kind, not dry-cured Spanish chorizo)
- 1.5 lbs ground beef (80/20 or 85/15 recommended for flavor and moisture)
- Aromatics & Vegetables:
- 2 tablespoons olive oil (if needed, depending on chorizo fat content)
- 2 large yellow onions, chopped (about 2 cups)
- 3–4 bell peppers, assorted colors (e.g., red, yellow, orange), cored, seeded, and chopped (about 3 cups)
- 6–8 cloves garlic, minced (about 2 tablespoons)
- 2–3 jalapeño peppers, minced (seeds removed for less heat, leave some in for more of a kick)
- 1–2 chipotle peppers in adobo sauce, minced (plus 1 teaspoon of the adobo sauce for smoky depth)
- Tomatoes & Beans:
- 1 (28-ounce) can crushed tomatoes (preferably fire-roasted for extra smokiness)
- 1 (15-ounce) can diced tomatoes, undrained (fire-roasted if available)
- 1 (6-ounce) can tomato paste
- 2 (15-ounce) cans kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans or black beans, rinsed and drained
- Liquids & Spices:
- 4 cups beef broth (low sodium preferred, so you can control saltiness)
- 1/4 cup high-quality chili powder (use a blend you trust)
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika (sweet or hot, to your preference)
- 1 tablespoon dried oregano (Mexican oregano if you can find it)
- 1–2 teaspoons cayenne pepper (optional, adjust to your heat preference)
- 1 teaspoon cocoa powder (unsweetened – a secret ingredient for depth!)
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- Optional Garnish & Thickener:
- 2 tablespoons masa harina mixed with 1/4 cup warm water (for thickening, if desired)
- Fresh cilantro, chopped
- Sour cream or Mexican crema
- Shredded cheddar, Monterey Jack, or a Mexican blend cheese
- Sliced green onions
- Lime wedges
- Crushed tortilla chips
Instructions
- Brown the Chorizo:
- Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Add the Mexican chorizo to the hot pot. Break it apart with a spoon and cook, stirring frequently, until it’s nicely browned and cooked through, about 8-10 minutes. The fat will render out, creating a flavorful base.
- Using a slotted spoon, remove the cooked chorizo from the pot and set it aside on a plate. Leave about 2 tablespoons of the rendered chorizo fat in the pot. If there isn’t enough fat, add the olive oil.
- Brown the Ground Beef:
- Add the ground beef to the same pot. Break it up with a spoon and cook over medium-high heat until well-browned, about 8-10 minutes. Drain off any excess fat. Do not remove the beef from the pot.
- Sauté the Aromatics:
- Add the chopped onions and bell peppers to the pot with the ground beef. Cook, stirring occasionally, until the onions are translucent and the peppers have softened, about 7-9 minutes.
- Stir in the minced garlic, jalapeño peppers, and minced chipotle peppers (with adobo sauce). Cook for another 2-3 minutes until fragrant. Be careful not to burn the garlic.
- Bloom the Spices:
- Add the tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), and cocoa powder to the pot.
- Stir well to combine everything with the meat and vegetables. Cook for 2-3 minutes, stirring constantly. This step, known as “blooming,” toasts the spices and deepens their flavor significantly.
- Deglaze and Add Liquids:
- Pour in about 1 cup of the beef broth. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits (fond) – these are packed with flavor!
- Add the remaining beef broth, the crushed tomatoes, diced tomatoes (undrained), and the reserved cooked chorizo back into the pot. Stir everything together thoroughly.
- Add the bay leaves.
- Simmer to Perfection:
- Bring the chili to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 1 hour, or preferably 1.5 to 2 hours. The longer it simmers, the more the flavors will meld and deepen.
- Stir occasionally to prevent sticking and to ensure even cooking. If the chili becomes too thick during simmering, you can add a little more beef broth or water.
- Add the Beans (and Optional Thickener):
- After the initial simmering time, stir in the rinsed and drained kidney beans and pinto/black beans.
- If you prefer a thicker chili and it’s not quite there yet, this is the time to add the masa harina slurry. Whisk the masa harina with warm water until smooth, then stir it into the chili.
- Continue to simmer, uncovered, for another 20-30 minutes, allowing the beans to heat through and the flavors to incorporate further. If you added masa harina, this will also allow it to thicken the chili.
- Final Seasoning and Rest:
- Remove the bay leaves from the chili.
- Taste the chili and adjust seasonings as needed. You might want to add more salt, pepper, or a pinch more cayenne for heat. A squeeze of lime juice at this stage can also brighten the flavors.
- Turn off the heat and let the chili rest for at least 15-20 minutes before serving. This allows the flavors to settle and marry even more. Chili is often even better the next day!
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550