Normally, I am a follow the recipe type of person. I measure out ingredients carefully and follow the directions to a T. Especially the first time I’m making something. Then I will tweak the recipe as I see fit.
But when it comes to soups and chilis, I am a throw it into the pot and see how to turns out kind of person. That is how I created my “world famous” Chicken & Chorizo Chili. (Well, it’s famous in at least Tampa where my friend Deb lives. She asks me to make it every time she is visiting.) It also makes delicious burritos and is a pretty good substitute for taco meat.
I learned my lesson about not writing down ingredients to my “throw it in the pot” creations the hard way. I made the BEST chicken soup EVER one day when I was just throwing stuff into the pot, and I’ve never been able to recreate it. Even my pickiest eater came back for 3rds! So now I jot down whatever I throw into the pot just in case it’s “the one”.
Chicken & Chorizo Chili
This Chicken & Chorizo Chili was also created by just throwing stuff into the pot. But it’s pretty easy to remember. And I ended up making it A LOT! Especially when we lived in the Northeast where it gets a tad bit colder than it does here in North Carolina. But it is still a favorite.
I nearly always have all the ingredients on hand, and it takes less than 5 minutes to throw everything into the crockpot and then forget about it for a few hours. Until that sensational scent starts to drift through the house. Then my tummy usually tells me it’s time to stop whatever I’m doing and taste the chili.
This tasty red chicken and chorizo chili is a real crowd-pleaser. Hearty, with a little bit of a kick (you can easily take that up a notch or two), my Chicken & Chorizo Chili is loaded with flavor. Top with your favorite accoutrements like shredded cheese, Queso Fresco, Cotija, avocado, jalapenos, tortilla strips, etc. to personalize each bowl. This chili is the ultimate comfort food.
- 3 large frozen boneless, skinless, chicken breasts
- 9 oz tube of pork chorizo*
- 28 oz crushed tomatoes, (I prefer no salt added) either regular or fire-roasted
- 14.5 oz can diced fire-roasted tomatoes or 10 oz can Rotel (your preferred spice level)
- Two - 15 oz cans black beans, drained (rinsing not necessary), separated
- 16 oz can red kidney beans, light or dark, drained (rinsing not necessary)
- 3 heaping tablespoons diced chipotle peppers (more or less depending on your taste. I prefer more but my kids are wimps)
- 1 tablespoons Penzeys Salsa & Pico spice mix** (You can increase this to add a little more spice.)
- 1/2 teaspoon Penzeys minced onions***
- 2 teaspoons McCormick roasted garlic and bell pepper seasoning
- 1 teaspoon celery flakes
- Throw everything into the crockpot, holding back 1 can of black beans, stir, and cook on low for about 3 to 4 hours or for 1 1/2 to 2 hours on high (if using thawed chicken, it will take about 1 1/2 to 2 hours on low) until the chicken is cooked through.
- Remove chicken and shred or chop into small chunks and add back into the crockpot.
- The chili may be a little thin. If so, add 2nd can of beans (drained) and a handful of chips, or a couple of roughly-cut up or torn corn tortillas, and leave the lid off the crockpot so it thickens up.
- Serve with your favorite accoutrements: avocado, shredded cheese, Queso Fresco crumbling cheese or Cotija, jalapeños, tortilla strips, etc.
This chili has a nice smokey heat from the diced chipotle peppers. Add more to kick up the heat or make it a 5 alarm chili by adding some chopped Habanero peppers. If you want something in between, try using chopped fresh jalapenos (about 1 tablespoon) or pickled jalapenos 2-3 tablespoons for a milder heat.
It tastes even better the 2nd day! This chili will keep for 3 days in the fridge. After that, it should be put in the freezer. Place in an airtight container or bag and it will last up to 6 months.
If you are in a pinch for time use some rotisserie chicken. Cook the chorizo for about 4-5 minutes, then dump all the ingredients into the pan and cook until hot.
*You can substitute spicy ground turkey sausage for the chorizo if you don't eat pork.
**If you don't have the Penzeys Salsa & Pico spice mix, you can substitute with 1 tsp ground cumin, 1 tsp chili powder, 1/4 tsp cayenne pepper, 1 tsp garlic powder (NOT SALT), 1/2 tsp onion powder (NOT SALT), 1 tsp smoked paprika, 1 tsp dried oregano, 1 tablespoon dried cilantro, and 1 tsp freshly ground black pepper along with 1 -2 tablespoons chopped pickled jalapenos or green chilis.
***I don’t like onions so I use dehydrated minced, this would be about 1/2 small onion, chopped. You can add more. If you use fresh onion I would sauté it first for flavor.
Serving Size:1 cup
Amount Per Serving: Calories: 311Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 44mgSodium: 452mgCarbohydrates: 31gNet Carbohydrates: 0gFiber: 10gSugar: 3gSugar Alcohols: 0gProtein: 25g
This information is provided as a courtesy and is an estimate only.
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