Chili

20m
Prep Time
70m
Cook Time
1h 30m
Ready In


"The chorizo gives this a very good flavor. Spice it with whatever you like. I used a habanero spice mix called "Hotter than Hell". But this doesn't have to be hot if you like it mild. Just season with whatever you are comfortable with."

Original is 5 servings

Nutritional

  • Serving Size: 1 (553.3 g)
  • Calories 959.7
  • Total Fat - 67 g
  • Saturated Fat - 23.4 g
  • Cholesterol - 200.7 mg
  • Sodium - 2768.4 mg
  • Total Carbohydrate - 27.2 g
  • Dietary Fiber - 5.9 g
  • Sugars - 14.8 g
  • Protein - 61.6 g
  • Calcium - 100.3 mg
  • Iron - 7.4 mg
  • Vitamin C - 33.7 mg
  • Thiamin - 0.9 mg

Step by Step Method

Step 1

Brown ground beef and chorizo with onion in a large heavy pan, breaking up meat lumps. Drain any fat.

Step 2

Add garlic paste, salt, pepper, cumin, paprika, chile powder, and ground habanero (or any other hot pepper or sauce you would like, in whatever quantity you like).

Step 3

Stir in beef broth and crushed tomatoes, and simmer covered, for 1 hour, stirring occasionally, or place in crock pot and cook on low for 8-10 hours.

Step 4

Stir in beans, if using, and continue to cook until beans are hot.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting ground chuck, look for a cut with a good amount of fat as this will help to keep the chili moist.
  • If you don't want your chili to be too spicy, you can omit the habanero pepper or reduce the amount used.

  • Substitute ground turkey for the ground chuck for a leaner option. This substitution will reduce the fat content of the chili, making it a healthier option.
  • Substitute black beans for the red kidney beans for a different flavor. This substitution will add a different flavor profile to the chili, allowing for a unique twist on the classic recipe.

Vegetarian Chili Replace the ground beef and chorizo with 2 cups of diced mushrooms, 1 cup of diced carrots, and 1 cup of diced celery. Replace the beef broth with vegetable broth. Omit the beans and replace with 1 can of corn, drained. Cook according to the original instructions.


Vegan Chili Replace the ground beef and chorizo with 2 cups of diced seitan, 1 cup of diced carrots, and 1 cup of diced celery. Replace the beef broth with vegetable broth. Omit the beans and replace with 1 can of chickpeas, drained. Use vegan Worcestershire sauce and vegan cheese. Cook according to the original instructions.


Cornbread: Cornbread is a great accompaniment to chili as it adds a nice crunchy texture. It also helps to balance out the spiciness of the chili. Plus, it's an easy side dish to make and pairs well with the flavors of the chili.


Fried Plantains: Fried plantains are a great way to add a sweet and savory element to the chili. They are easy to make and have a crunchy texture that pairs well with the chili. Plus, they provide a nice contrast to the spiciness of the chili, making it a great side dish.




FAQ

Q: How long should I simmer the chili?

A: Simmer the chili, covered, for 1 hour, stirring occasionally, or place in a crock pot and cook on low for 8-10 hours.



Q: What type of beans should I use for chili?

A: Use kidney beans, black beans, pinto beans, or a combination of any of these. You can also add other types of beans if desired.

3 Reviews

Maito

I have never made/had chorizo in chili and it was a very welcome addition. This had a great flavor between the chorizo, spices and concentrated beef broth. I used less salt, the optional beans, but not the optional habanero. It was still very spicy (next time will halve the chorizo, since the kind we get is pretty hot).

5.0

review by:
(22 Sep 2015)

AngelicCook

You have a winner here I don't know what one ingredient took this over the top I'm guessing it was the combination of all of them, at any rate this will go straight into my keeper recipebook, thank you Sue!

5.0

review by:
(3 Mar 2013)

Baconbandit

Must give this a go. I love chorizos.

0.0

review by:
(2 Mar 2013)

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Fun facts:

The traditional Mexican dish chili con carne was made popular in the United States by the celebrity chef and TV personality, Fannie Farmer. She served it in her Boston cooking school in the late 1800s.

The habanero pepper, which is an optional ingredient in this recipe, is one of the hottest peppers in the world. It is believed to have originated in the Yucatan region of Mexico and was used by the ancient Mayan people in their cuisine.