Chorizo And Beef Chili Con Carne Recipe

Gather the chili ingredients

To prepare this recipe, gather ground beef and chorizo, an onion, a jalapeño, cumin, chili powder, tomato paste, beef broth (or bouillon), one can each of black, pinto, and kidney beans, along with a small amount of sugar. Once you have all the ingredients, drain the beans, chop the vegetables, and you’ll be all set to start cooking.

Step 1: Cook the meat

Heat a large pot over high heat and add the ground beef and chorizo. Cook for 5-6 minutes, using a spatula to break the meat apart, until a good amount of fat has been released.

Step 2: Add the vegetables

Incorporate the onion and jalapeño into the pot and sauté for an additional 5 minutes, or until the onions become translucent.

Step 3: Spice it up

Then, incorporate the cumin, chili powder, and tomato paste. Stir everything together thoroughly and cook for 4-5 minutes, until the aroma of the caramelizing tomato paste fills the air.

Step 4: Pour in the broth

Add the broth, return to high heat, and let it simmer for 3 minutes.

Step 5: Time for the beans

Add the beans and let them simmer for 3 minutes.

Step 6: Adjust the seasoning

Take it off the heat, mix in the sugar, and season with salt to your preference.

Step 7: Garnish and serve

Enjoy it warm with sour cream, shredded cheese, corn chips, and chopped chives, if you like.

How should I store leftover chili con carne?

Properly storing any remaining chili is essential to maintain its freshness and flavor for your next meal. For short-term storage, simply place it in the refrigerator. Allow the chili to cool to room temperature before transferring it to an airtight container and putting it in the fridge. Keeping air out helps preserve the chili's flavor and minimizes the risk of contamination. When stored correctly in the refrigerator, leftover chili con carne can last for up to 4 days.

If you want to keep your leftover chili con carne for more than 4 days, freezing is the best option. When stored properly, frozen chili can last for up to 6 months. Proper storage involves placing the chili in an airtight container, ideally with minimal extra space. Excess air in the container increases the risk of freezer burn, which can greatly affect the flavor. If you don’t have a perfectly sized freezer-safe container, a zip-top bag can work well. After placing the chili in the bag, squeeze out any excess air to create an optimal storage environment.

To reheat, simply warm the chili in a pot on the stove or, for a single serving, in a covered bowl in the microwave. Adding a splash of water to the pot will help prevent the chili from drying out during reheating. If your leftover chili is frozen, it's best to thaw it in the refrigerator overnight before reheating.

What can I use instead of chorizo in chili con carne?

This recipe features Mexican chorizo and ground beef to create a richly flavored chili con carne base. However, if you can't find chorizo at your local store or are seeking an alternative, there are options available.

Longaniza serves as an excellent substitute for chorizo. This Hispanic sausage comes in various forms, but Mexican longaniza closely resembles Mexican chorizo. The main distinction lies in the preparation of the meat: chorizo is usually made from ground pork, while longaniza is often crafted from minced pork. Both sausages are seasoned similarly and have comparable fat content, making them interchangeable in recipes.

Kielbasa, a type of Polish sausage, is typically made from pork or a mix of pork and beef. While it tends to be milder than chorizo and has a different flavor profile, it can still be a viable option if you enhance it with some paprika, garlic, and chili powder.