Chicken Chorizo Chili (Famous Red-Style Recipe)

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.

Prep Time 15

Cook Time 1 45

Total Time 2

Servings

Author Melissa Erdelac

Ingredients

Chili:

3 tablespoons chili powder
1 tablespoon cumin
½ tablespoon unsweetened cocoa
½ tablespoon 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 tablespoon fresh lime juice
1 tablespoon chopped fresh cilantro
TOPPINGS lime wedges, cheddar cheese, fresh cilantro, avocado, Fritos or tortilla chips

Instructions

STOVE TOP

Mix the chili powder, cumin, unsweetened cocoa, and brown sugar together in a small bowl; set aside.
3 tablespoons chili powder, 1 tablespoon cumin, ½ tablespoon unsweetened cocoa, ½ tablespoon brown sugar
Heat a Dutch oven or a large pot over medium-high heat. Add chorizo, cook and stir, breaking up with spoon until cooked through, about 4 minutes. Remove chorizo to a bowl.
¾ pound Mexican-style chorizo sausage
Season chicken with ½ teaspoon salt and ¼ teaspoon pepper and add to the oil and drippings to brown on all sides, about 5 minutes. It does not have to be cooked through because it will simmer and cook through later. Remove and add to the bowl with the chorizo.
2 pounds boneless chicken thighs
Add a splash of olive oil, if necessary, and sauté onions and peppers in the pot for 4 minutes, or until they begin to soften. Add the chopped garlic and saute for a 30 seconds more. Add the mixed spices to the onion, pepper, garlic mixture and sauté for and additional 30 seconds.
1 onion, 1 red bell pepper, 3 cloves garlic
Add 1 cup of the chicken broth, scraping bottom of pan to loosen bits and pieces at bottom of pot. Add remaining chicken broth, fire roasted tomatoes, chorizo, and chicken to the pot. Bring to a boil. Reduce heat and simmer uncovered for 1 ½ - 2 hours, or until chicken is tender and falls apart easily.
3 cups chicken broth, 28 ounce can fire-roasted diced tomatoes
Add the beans, ½ teaspoon salt, ¼ teaspoon pepper and tomato paste to the pot. Season with a little cayenne pepper if you like it spicier.
15 ounce can white kidney beans (also known as cannellini beans) , 15 ounce can red kidney beans, 6 ounce can tomato paste

INSTANT POT

Press SAUTE to heat pressure cooker. Add chorizo and cook for 5 minutes, or until cooked through. Remove to a bowl and set aside.
Add red peppers and onions to the pot. Saute until they begin to soften, about 4 minutes. Add garlic and saute 30 seconds longer.
Add chili powder, cumin, unsweetened cocoa, and brown sugar to the peppers and onions. Cook and stir for 30 seconds. Add chorizo, chicken thighs, chicken broth, and tomatoes to the pot. (Leave out beans and tomato paste for now). Secure lid, seal valve, and cook at HIGH pressure for 12 minutes. Let pressure naturally release for 5 minutes, then let out remaining pressure.
Open lid and add beans, tomato paste, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the chili. Stir until tomato paste mixes in smoothly. Season with a little cayenne pepper if you like it spicier. Serve with desired toppings.

Lime Cilantro Sour Cream

Mix together all the ingredients. Add salt to taste. Serve chili with desired toppings.
½ cup sour cream, ½ tablespoon finely grated lime zest, 2 tablespoon fresh lime juice, 1 tablespoon chopped fresh cilantro

Nutrition