Spicy Chorizo and Pinto Bean Chili

Name: Spicy Chorizo and Pinto Bean Chili
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Cuisine: mexican
Ingredients: 2 tablespoons vegetable oil; 1 1/2 pounds store-bought or homemade fresh raw Mexican chorizo , casings removed if necessary; 1 medium onion, finely choped (about 1 cup); 3 medium cloves garlic, minced (about 1 tablespoon); 1 teaspoon dried oregano; 3 tablepoons chili powder; 2 teaspoons ground cumin; 1 (14-ounce) can whole tomatoes packed in juice, roughly squeezed through fingers to crush; 2 teaspoons Asian fish sauce; 1 bay leaf; 2 (15-ounce) cans pinto beans, drained and rinsed; 1 cup homemade or store-bought low-sodium chicken stock; Kosher salt and freshly ground black pepper; Diced avocado, diced tomatoes, cilantro, sliced scallions, Mexican crema, lime wedges, and crumbled cotija cheese for serving (optional)

5.00 (7)

⏱ 40 mins 🍽 Serves 6 🌶 mexican 🏷 Main course

This robust Mexican chili is both spicy and tangy, featuring fresh chorizo and pinto beans. It comes together quickly with a few key spices, canned tomatoes, and a simmer to meld the flavours. The dish is finished with a selection of fresh, optional garnishes for a vibrant presentation. It serves six people and is ready in about 40 minutes total.

Ingredients

2 tablespoons vegetable oil
1 1/2 pounds store-bought or homemade fresh raw Mexican chorizo , casings removed if necessary
1 medium onion, finely choped (about 1 cup)
3 medium cloves garlic, minced (about 1 tablespoon)
1 teaspoon dried oregano
3 tablepoons chili powder
2 teaspoons ground cumin
1 (14-ounce) can whole tomatoes packed in juice, roughly squeezed through fingers to crush
2 teaspoons Asian fish sauce
1 bay leaf
2 (15-ounce) cans pinto beans, drained and rinsed
1 cup homemade or store-bought low-sodium chicken stock
Kosher salt and freshly ground black pepper
Diced avocado, diced tomatoes, cilantro, sliced scallions, Mexican crema, lime wedges, and crumbled cotija cheese for serving (optional)

Method

Warm the oil in a large Dutch oven or skillet until it shimmers. Crumble in the chorizo and cook, breaking it apart, for about 5 minutes until it loses its pink colour. If you tilt the pan, roughly 3 tablespoons of oil should collect. pour off any extra.
Stir in the onion and garlic, cooking for about 4 minutes until soft. Mix in the oregano, 3 tablespoons chili powder, and 2 teaspoons cumin, cooking for about 1 minute until aromatic. Add the crushed tomatoes, 2 teaspoons fish sauce, bay leaf, beans, and 1 cup chicken stock. Bring to a boil, then reduce to a simmer for about 30 minutes, stirring now and then, until thick. Taste and season with salt and pepper, then remove the bay leaf.
Serve the chili right away, offering diced avocado, diced tomatoes, cilantro, scallions, Mexican crema, lime wedges, and cotija cheese for optional garnishes.

Nutrition (per serving)

Sodium1728000 mg

Recipe details

CategoryMain course

Cuisinemexican

AuthorJ. Kenji López-Alt