Signature Red Chicken Chorizo Chili

Selecting the Perfect Chorizo for Your Chili

Chorizo, a type of spicy sausage, is a star ingredient in many cuisines, but it’s important to understand that not all chorizo varieties are created equal. The world of chorizo offers a spectrum of flavors and textures, with the primary distinction often being between Mexican and Spanish styles. For this flavorful chicken chorizo chili, the choice of chorizo significantly impacts the final taste profile and consistency.

Mexican chorizo is the type highly recommended for this recipe. It is a fresh, uncooked sausage, typically sold either in a casing or as a loose ground product. Its rich, crumbly texture and vibrant reddish hue come from the generous use of chili powders, paprika, garlic, and other aromatic spices. When cooked, Mexican chorizo releases a beautiful, flavorful fat that forms the perfect base for your chili, infusing the entire dish with its distinctive, savory, and mildly spicy character. If purchased in a casing, it’s essential to remove it before cooking to ensure even browning and a consistent texture throughout the chili.

In contrast, Spanish chorizo is a cured and smoked sausage, similar in preparation and texture to salami or pepperoni. It’s made with different spices, often including pimentón (smoked paprika), giving it a deeper, more complex flavor. While delicious in its own right, Spanish chorizo is typically meant to be sliced and eaten as is, or added to dishes in smaller quantities for a concentrated burst of flavor. Its firm, cured texture and strong, distinct taste would not integrate into this chili in the same way as the fresh, crumbly Mexican variety, making it less suitable for this particular recipe.

By choosing Mexican chorizo, you ensure the chili develops a rich, savory depth and a delightful texture that complements the tender chicken and hearty beans beautifully. Always check the label to confirm you are getting the fresh, uncooked Mexican style for the best results.

Delicious Chorizo Substitutions and Variations

While Mexican chorizo is central to the authentic flavor of this spicy chicken chili, we understand that sometimes it might not be available, or perhaps you prefer a different flavor profile. The good news is that this recipe is incredibly versatile, allowing for several excellent substitutions that maintain the chili’s hearty and satisfying essence:

• Spicy Italian Sausage: This is an excellent alternative if you’re looking for a similar savory, spicy, and fatty component. Like Mexican chorizo, spicy Italian sausage is a fresh, uncooked product. To use it, simply remove the casings (if present) and sauté the sausage, breaking it up with a spoon, until it’s fully cooked and nicely browned. The fennel and red pepper flakes in Italian sausage will lend a slightly different but equally delicious character to your chili, offering a familiar warmth and aroma.
• Andouille Sausage: For those who appreciate a deeper, smokier, and more robust flavor, Andouille sausage is a fantastic choice. This smoked sausage, famous in Cajun cuisine (and essential in dishes like quick and easy jambalaya), will introduce a distinctive smoky heat that transforms the chili into something truly unique. Because Andouille is already cooked, you’ll want to dice or slice it and brown it lightly to render some fat and enhance its smoky notes before adding it to the chili base. This will impart a rich, complex undertone that complements the other spices beautifully.
• Ground Meat (with added spices): If you want to replace the sausage entirely or create a leaner chili, you can use ground beef, ground turkey, or even more chicken. To compensate for the flavor and fat provided by chorizo, you’ll want to enhance the spice blend. Sauté your chosen ground meat, drain any excess fat, and then add extra paprika (smoked paprika if you want a hint of smokiness), a pinch of cayenne pepper, and a dash of garlic powder and onion powder to mimic the complex flavors of chorizo. You might also consider increasing the amount of chili powder and cumin to ensure a robust taste.
• Increase Chicken Quantity: If you prefer to omit sausage altogether, simply increase the amount of chicken by an additional ½ to 1 pound. This will result in a chicken-forward chili that is still incredibly satisfying. Ensure the chicken pieces are cut into large chunks to maintain their texture during the long simmer. To boost the flavor, consider seasoning the chicken more generously or adding a bit more broth or diced tomatoes for extra body.

Each of these substitutions offers a pathway to a delicious chili experience. Don’t hesitate to experiment based on your preferences and what you have on hand!

Expert Tips for the Perfect Chicken Chorizo Chili

Elevate your chicken chorizo chili game with these bonus tips and tricks, designed to make your cooking experience smoother and your chili even more delicious:

• Craving Ground Beef? For an even heartier and more traditional chili, feel free to incorporate ground beef. Simply sauté your chosen ground beef along with the chorizo in the initial step, breaking it up as it cooks. This combination adds another layer of texture and rich flavor that is incredibly satisfying.
• Top It Your Way: The toppings are key to transforming a great chili into an extraordinary meal. Offer a variety of garnishes such as shredded cheddar or Monterey Jack cheese, creamy avocado slices or guacamole, crispy tortilla chips or Fritos, a dollop of sour cream (or the special lime cilantro sour cream recipe below!), and plenty of fresh cilantro. A squeeze of fresh lime juice over the top at serving time brightens all the flavors perfectly in this chicken and chorizo recipe, adding a zesty counterpoint to the richness.
• Tomato Power: For the absolute best depth of flavor, fire-roasted diced tomatoes are highly recommended. Their smoky sweetness adds a complexity that regular diced tomatoes simply can’t match. However, if fire-roasted are unavailable, standard diced tomatoes can be substituted; consider adding a pinch of smoked paprika to compensate for some of the lost smoky notes.
• Bean Variety: This red chili recipe traditionally calls for a mix of red kidney beans and cannellini beans (also known as white kidney beans). This combination offers a pleasing contrast in texture and color. However, chili is incredibly forgiving when it comes to beans! Feel free to use any preferred bean variety you enjoy, such as black beans, pinto beans, or even a mix of your favorites. Just ensure they are drained and rinsed before adding.
• Chicken Choice: Boneless, skinless chicken thighs are specified for their ability to become incredibly tender and flavorful during the long simmer, truly falling apart into the chili. While boneless, skinless chicken breasts can be used as a leaner alternative, be aware that they may not achieve the same level of succulence and might be slightly less tender. If using breasts, consider cutting them into slightly smaller pieces to ensure they cook through evenly.
• Make Ahead & Freeze: Chili is one of those dishes that often tastes even better the next day as the flavors continue to meld. It also freezes exceptionally well! Cook a large batch and store cooled portions in airtight containers or freezer-safe bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. This makes it a perfect meal prep option for busy weeknights.
• Spice Level Adjustment: The current spice blend offers a pleasant warmth. If you prefer your chili with more heat, feel free to add a pinch or two of cayenne pepper, a dash of your favorite hot sauce, or even a finely minced jalapeño or serrano pepper during the sautéing stage with the onions and bell peppers. Taste and adjust to your preference.

Armed with these tips, you’re ready to create a truly spectacular pot of chicken chorizo chili that will impress everyone who tries it!

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Chicken chorizo chili makes one of the best chorizo chili recipes with tender chunks of chicken, a spicy red sauce, beans and secret ingredient spices. This super easy chorizo chili recipe can be made on the stove top or Instant Pot.

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Ingredients

Chili:

• 3 tablespoons chili powder
• 1 tablespoon cumin
• ½ tablespoon unsweetened cocoa
• ½ tablespoon (heaping amount) brown sugar
• ¾ pound Mexican-style chorizo sausage, casing removed
• 2 pounds boneless chicken thighs, trimmed and cut in large chunks
• 1 teaspoon salt, divided
• ½ teaspoon pepper, divided
• 1 onion, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, finely chopped
• 3 cups chicken broth
• 28 ounce can fire-roasted diced tomatoes, with juice
• 15 ounce can white kidney beans (also known as cannellini beans), drained and rinsed
• 15 ounce can red kidney beans, drained and rinsed
• 6 ounce can tomato paste

Lime Cilantro Sour Cream:

• ½ cup sour cream
• ½ tablespoon finely grated lime zest, about 1 lime
• 2 tablespoons fresh lime juice
• 1 tablespoon chopped fresh cilantro
• TOPPINGS: lime wedges, cheddar cheese, fresh cilantro, avocado, Fritos or tortilla chips

Instructions

STOVE TOP Method

1. In a small bowl, thoroughly mix together the chili powder, cumin, unsweetened cocoa, and brown sugar. Set this spice blend aside.
2. Heat a large Dutch oven or a heavy-bottomed pot over medium-high heat. Add the Mexican-style chorizo sausage (with casings removed). Cook and stir, breaking up the sausage with a spoon, until it’s cooked through and nicely browned, about 4 minutes. Using a slotted spoon, remove the cooked chorizo to a separate bowl, making sure to leave most of the flavorful drippings in the pot.
3. Season the chicken thighs with ½ teaspoon of salt and ¼ teaspoon of pepper. Add the chicken to the pot with the chorizo drippings and brown on all sides for about 5 minutes. The chicken does not need to be cooked through completely at this stage, as it will continue to cook as it simmers later. Remove the browned chicken and add it to the bowl with the chorizo.
4. If necessary, add a small splash of olive oil to the pot. Sauté the chopped onions and red bell peppers in the pot for about 4 minutes, or until they begin to soften and become translucent. Add the finely chopped garlic and sauté for an additional 30 seconds until fragrant. Stir in the reserved mixed spices and continue to sauté for another 30 seconds, allowing the spices to toast and release their deep aromas.
5. Pour in 1 cup of the chicken broth, making sure to scrape the bottom of the pan thoroughly with your spoon to loosen any browned bits (fond), which are packed with incredible flavor. Add the remaining chicken broth, the 28-ounce can of fire-roasted diced tomatoes (including their juice), the cooked chorizo, and the browned chicken back into the pot. Bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer and cook uncovered for 1 ½ – 2 hours, or until the chicken is fork-tender and easily falls apart. Stir occasionally to prevent sticking.
6. Finally, add the drained and rinsed white kidney beans, red kidney beans, the remaining ½ teaspoon salt, ¼ teaspoon pepper, and the 6-ounce can of tomato paste to the pot. Stir well until the tomato paste is smoothly incorporated, which will help thicken the chili to a rich consistency. Taste and adjust the seasoning as needed. For a spicier kick, you can add a little cayenne pepper. Serve your chili hot with your desired toppings.

INSTANT POT Method

1. Press the SAUTE button on your Instant Pot. Once the pot is hot, add the Mexican-style chorizo sausage (casings removed) and cook for approximately 5 minutes, breaking it up with a spoon until it’s fully cooked through and crumbled. Remove the cooked chorizo to a separate bowl and set aside.
2. Add the chopped red bell peppers and onions to the Instant Pot, utilizing the flavorful chorizo drippings. Sauté until they begin to soften, about 4 minutes. Stir in the finely chopped garlic and continue to sauté for an additional 30 seconds until aromatic.
3. Add the pre-mixed chili powder, cumin, unsweetened cocoa, and brown sugar to the sautéed vegetables. Cook and stir for 30 seconds to toast the spices. Return the cooked chorizo to the pot, along with the boneless chicken thighs, chicken broth, and fire-roasted diced tomatoes (including their juice). Do not add the beans or tomato paste at this stage.
4. Secure the lid on your Instant Pot and ensure the sealing valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and cook at HIGH pressure for 12 minutes. Once the cooking cycle is complete, allow the pressure to naturally release for 5 minutes, then carefully perform a quick release for any remaining pressure by turning the valve to “Venting.”
5. Once the pressure is fully released and the float valve has dropped, open the lid. Stir in the drained and rinsed beans (both white and red kidney beans), the tomato paste, ½ teaspoon salt, and ¼ teaspoon pepper to the chili. Stir thoroughly until the tomato paste is smoothly combined and the chili has thickened to your liking. Taste and adjust seasonings, adding a pinch of cayenne pepper for extra heat if desired. Serve immediately with your preferred toppings.

Lime Cilantro Sour Cream

1. In a small bowl, combine the ½ cup sour cream, ½ tablespoon finely grated lime zest (from about 1 lime), 2 tablespoons fresh lime juice, and 1 tablespoon chopped fresh cilantro. Mix all the ingredients until they are thoroughly combined and smooth. Taste the mixture and add salt to taste, if desired. Serve this refreshing lime cilantro sour cream generously dolloped over each bowl of warm chili, along with other desired toppings like fresh lime wedges, shredded cheddar cheese, extra fresh cilantro, creamy avocado slices, and crispy Fritos or tortilla chips.

Nutrition Information (per serving)

• Calories: 499.19 kcal
• Carbohydrates: 28.34 g
• Protein: 31.27 g
• Fat: 29.25 g
• Saturated Fat: 9.15 g
• Cholesterol: 118.84 mg
• Sodium: 1388.16 mg
• Potassium: 939.15 mg
• Fiber: 7.73 g
• Sugar: 6.58 g
• Vitamin A: 1739.48 IU
• Vitamin C: 27.23 mg
• Calcium: 89.03 mg
• Iron: 4.62 mg

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