megs cucina chorizo jalapeno chili

It’s (almost) officially chili season and I couldn’t be happier. As much as I love light, refreshing summer dishes, there is nothing like a hearty, comforting meal on a crisp fall day!

I previously shared my original chili recipe here but since returning from a recent trip to Portugal I was inspired to spice things up a bit with this batch by adding ground chorizo to my beef mixture.

Chorizo was definitely one of my favorite things to eat in Portugal I love how they prepare it on a flaming grill (I think the official name is Chourico a Bombeiro). Anyways, while doing our first grocery shop after the trip, I was planning on making Chili, and as soon as we came across the Chorizo, it was destined to go in the mix.

Ingredients for chorizo jalapeño chili:

1 small yellow onion diced
2 cups button or white sliced mushrooms
1 red pepper diced
1 lbs lean ground beef
1 lbs ground chorizo
2-3 tablespoons chili powder
1 can red kidney beans ( you can also use white kidney or black or all three – my pot literally wasn’t big enough!)
1 can diced tomatoes ( my traditional recipe calls for two, but only using one let’s the meat stand out a bit more)
olive oil
1 jalapeño diced (optional)
1/2 teaspoon pepper

megs cucina chorizo jalapeno chili

How to make chorizo jalapeño chili:

With all of your veggies prepped and ready, grab a large (emphasis on large) pot and put it on the stove on high heat. Once hot add a drizzle of olive oil. Sauté the onions with 1-2 table spoons of chili powder. As I mentioned in my original recipe, this part is key because they soak up the chili flavour*.

Another option is to use cumin if you like the flavor – you can add about a teaspoon during this time as well to get the onions nice and flavorful.

After 2-3 minutes add the ground beef, chorizo and the rest of the powder. I like to start breaking up the meat right away even before it starts browning so that it turns into really small pieces, almost a minced texture. This also helps the meats combine together.

At this point I could already tell that adding the chorizo was the best decision ever! The smell was heavenly!! I couldn’t wait to try it.

Once the meat starts to brown, add the red pepper and mushrooms. Next add the cans of diced tomatoes. Drain the cans of beans and rinse under water. Add tomatoes and beans to the pot and stir. Stir everything together.

Bring the chili to a boil and then let it simmer for 20-30 minutes before serving. If you have more time I like to let it simmer on low for a couple hours and it’s actually even better the next day.

For this batch I made it the night before and let it sit over night before serving it. And let me tell you the chorizo was such a good decision! 

megs cucina chorizo jalapeno chili