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!
Craving chili is not normal, right?
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, the 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 soup 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.
Chili it is.
TO MAKE THIS ANCHO CHORIZO CHILI YOU WILL NEED:
- olive oil
- yellow onion, diced
- lean ground beef
- ground chorizo
- crushed fire roasted tomatoes
- tomato puree
- pinto beans
- black beans
- ancho chili powder
- kosher salt
Start by sautéing 1 chopped yellow onion, over medium-low heat, with 1 tablespoon of olive oil until just tender, about 5 minutes
To that, add in 1 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. Drain off any excess fat.
Add in 1 (28 ounce) can crushed fire roasted tomatoes, 1 (15 ounce) can tomato puree, 2 cans rinsed and drain pinto beans, 1 can (rinsed and drained) black beans, 3 tablespoons ancho chili powder, 1 rounded teaspoon ground cumin, 1 teaspoon sugar and 2 teaspoons kosher salt or to taste.
Before you throw away the tomato sauce cans, add 1/2 cup of water 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.
Cover and simmer on low heat for about 35 to 40 minutes, stirring occasionally. Meanwhile, enjoy the aroma!
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.
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.
How To Freeze Chili And Reheat Later:
- COOL: make sure the chili is completely cool before freezing. Never place hot or very warm items in the freezer (or fridge!) as it can thaw and negatively affect the nearby food.
- PORTION: when cool, divide chili into portions. Whether it’s a single serving, two or four, portion the cooled chili into either freezer safe bags or air-tight containers. I prefer using freezer safe bags and removing as much air as possible, this helps with storing.
- FLATTEN: once portioned, lay flat on a rimmed baking sheet and freeze for a few hours. Like in this post.
- STORE: stack the flat frozen chili portions vertically or horizontally saving so much freezer space. Store chili in the freezer for up to 6 months.
- REHEAT: I prefer to thaw frozen chili overnight in the fridge. However you can soak in a sink of lukewarm water for 20 to 30 minutes – flip every so often and change out the water at least once or twice. You can also defrost in the microwave until thawed. Lastly, add thawed chili to saucepan or dutch oven and heat until thoroughly heated throughout.
Ancho Chorizo Chili
- 1 tablespoon olive oil
- 1 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 (15 ounce) cans pinto beans, drained and rinsed
- 1 (15 ounce) can can black beans, drained and rinsed
- 3 tablespoons ancho chili powder , or more to taste
- 2 teaspoons kosher salt
- 1 teaspoon sugar
- 1 heaping teaspoon ground cumin
- 1 cup water
OPTIONAL GARNISH / TOPPINGS:
- sliced avocado
- pico de gallo
- green onions
- sour cream
- cheddar or monterrey jack cheese
- hot sauce
- tortilla chips
- 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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