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! 

Ancho Chorizo Chili
Yield: 6 to 8 depending

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!

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 30 minutes
Total Time 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

Instructions

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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