Ancho Chorizo Chili

This Ancho Chorizo Chili recipe is inspired from a delicious chili my daughters order at our favorite Mexican restaurant. What’s better than a simple, cozy chili? Nothing. This chili get’s its rich and bold flavor from chorizo, crushed fire roasted tomatoes and a generous amount of ground ancho chili powder. Believe it or not, but this huge pot of chili is ready in just 1 hour!

I was craving chili. That’s weird right?

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Chili cravings are not normal, are they? I mean chocolate, pasta, wine… those are obvious and normal cravings. Chili though? I’m a little embarrassed to admit it.

Here’s how it happened: It started with this week being a total chaotic blur. My kids finally went back to school Wednesday which really threw my schedule for a loop. Add in a delicious breakfast with my best friends, kids after school stuff and maybe a nap or two, and come Thursday I realized that I really didn’t get much done in the way of blogging.

Actually, this chili was supposed to be a Mexican lasagna of sorts, but as I tossed and turned while trying to fall asleep I kept thinking “…but I want chili.” Then I recalled this amazing chili my daughter’s order at our favorite Mexican restaurant; it’s heavily ancho’d, a smidgen spicy and a deep, rich mahogany color. Suddenly couldn’t think of anything else. My mind was made up.

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Chili it is.

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What I like about chili recipes is that it doesn’t have to be complicated. It’s basically an ingredient dump and simmer until ready to eat.

In this ancho chorizo chili, the chorizo adds so much flavor, you really don’t need much of anything else in the way of spices. I load up on just ancho chili powder and a little cumin, that’s it.

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Start by sautéing the chopped yellow onion, over medium-low heat, with a tablespoon of olive oil until just tender, about 5 minutes

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Then add in a pound of both lean ground beef and chorizo. Cook, using a wooden spatula to break up the meat into small crumbles, for about 15 to 20 minutes or until no longer pink.

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Next, add in the crushed fire roasted tomatoes, tomato puree, all the beans, ancho chili powder, cumin, sugar and salt.

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Then just cover and simmer on low heat for about 35 to 40 minutes, stirring occasionally. Meanwhile, enjoy the aroma!

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Garnishing chili is my favorite part. I topped my ancho chorizo chili with a dollop of sour cream, sliced avocado, homemade pico de gallo and extra cilantro.

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But the sky is the limit! My family topped theirs with anything from cheddar to hot sauce to green onions. It’s all good! I will admit that I really love the pico with this robust chili, it adds a fresh flavor that just works.

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Enjoy!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

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Ancho Chorizo Chili

What's better than a simple, cozy chili? This ancho chorizo chili is packed with a ton a flavor, thanks to chorizo, crushed fire roasted tomatoes and a generous amount of ground ancho chili powder. This huge pot of chili is ready in just 1 hour!

Yield: 6 to 8 depending

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: about 1 hour

Ingredients:

1 tablespoon olive oil

1 medium to large yellow onion, diced

1 pound lean ground beef

1 pound ground chorizo

1 (28 ounce) can crushed fire roasted tomatoes (or regular crushed tomatoes)

1 (15 ounce) can tomato puree

2 cans pinto beans, drained and rinsed

1 can black beans, drained and rinsed

3 tablespoons ground ancho chili powder or more to taste

2 teaspoons kosher salt

1 teaspoon sugar

1 heaping teaspoon ground cumin

1 cup of water

OPTIONAL GARNISH / TOPPINGS:

sliced avocado

pico de gallo

cilantro

green onions

sour cream

cheddar or monterrey jack cheese

hot sauce

tortilla chips

Directions:

Heat a large Dutch oven or soup pot on medium to medium-low heat. Once hot, add in a tablespoon of olive oil along with the onion and a pinch of kosher salt. Sautee for about 5 minutes or until the onion is just tender.

Add in the lean ground beef and chorizo. Use your wooden spatula to break up the mean into small crumbles and cook, stirring occasionally until no longer pink. Drain off all of the fat in the bottom of the pan.

Then add in the crushed tomatoes, tomato puree, beans, ancho chili powder, cumin, sugar and salt.

Add a 1/2 cup into each of the cans of tomato product, swirl to pick up any extra tomato sauce that is clinging to the can and pour it all into the pot.

Stir and bring to a gentle bubble, reduce to low and simmer for 35-40 minutes.

Garnish with desired toppings and enjoy!

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7 Responses to “Ancho Chorizo Chili”

  1. #
    1
    Susan — January 21, 2017 at 11:30 am

    I’m always looking for a good chili recipe – they are hard to find. What I like about this one is that the primary flavor is the ancho chile, NOT cumin (I would probably put even a little less cumin in). I’m also hoping I can find some chorizo that is not quite as hot as the stuff my local market makes (I live on the border with Mexico, so I can get some good chorizo), because I don’t handle the heat very well.

    • Laurie McNamara replied: — January 25th, 2017 @ 10:58 am

      I love Ancho too! I’ll be curious to hear how you like it! Good luck in scoring a mild chorizo 🙂

  2. #
    2
    Melissa — September 20, 2017 at 9:23 pm

    I stumbled across this over the weekend and have been enamored with it in my head all week. On the menu this Saturday, using my homemade chorizo. I will report back! Love your blog!

    • Laurie McNamara replied: — September 21st, 2017 @ 3:44 pm

      Ooooh homemade chorizo!? I’m so intrigued! I bet it’s amazing!

  3. #
    3
    Melissa — September 25, 2017 at 3:29 pm

    Made it, LOVED IT. Just put up a post about it and, if you are interested, my homeamde chorizo recipe is linked there. Not looking to promote myself or ask to be followed – I blog only for fun! I really genuinely wanted to tell you how much I appreciated this recipe, and your blog. I will be following you from now on. 🙂

    https://huntcookeat.wordpress.com/2017/09/25/ancho-chorizo-chili/

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    4
    stanp — October 13, 2017 at 10:20 am

    It’s almost “chili” weather time in New Jersey.

    Like the variation with chorizo and ancho chile powder…printing out recipe and adding to “must try” list.

    Thanks for the ne idea!!

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