Craving a hearty, flavorful chili that practically melts in your mouth? Look no further! This slow cooker chorizo chili recipe is the perfect answer for a cozy night in or a crowd-pleasing potluck dish. It's surprisingly easy to make, bursting with delicious smoky flavor, and best of all, it practically cooks itself! Get ready to experience the ultimate comfort food – healthy, delicious, and incredibly satisfying. This easy recipe is perfect for busy weeknights or relaxed weekend cooking.
Ingredients:
- 1 lb chorizo sausage, casings removed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 (28 ounce) cans crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- ½ teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Sour cream or Greek yogurt (for garnish)
Instructions:
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Brown the Chorizo: In a large skillet over medium heat, brown the chorizo sausage, breaking it up with a spoon. Drain off any excess grease. This step adds a depth of flavor that you won't get by simply adding raw chorizo to the slow cooker.
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Sauté Vegetables: Add the chopped onion and bell peppers to the skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Combine Ingredients: Transfer the chorizo and vegetable mixture to your slow cooker. Add the crushed tomatoes, tomato sauce, kidney beans, pinto beans, beef broth, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper. Stir well to combine all the ingredients thoroughly.
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Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chili has thickened and the flavors have melded beautifully. The longer it simmers, the richer the flavor will become.
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Serve: Ladle the chili into bowls and garnish with fresh cilantro and a dollop of sour cream or Greek yogurt. Serve with your favorite sides like cornbread, tortilla chips, or a simple green salad for a complete and satisfying meal.
Cooking Tips for the Best Chili:
- Spice it up: Adjust the amount of cayenne pepper to your preferred level of heat. For a milder chili, omit it entirely. For extra heat, add a few dashes of your favorite hot sauce.
- Add some depth: A splash of dark beer or Worcestershire sauce adds a wonderful complexity to the flavor profile.
- Don't overcook: Overcooking can make the chili watery and mushy. Start checking for doneness around the 6-hour mark on low.
- Make it ahead: This chili tastes even better the next day! Make a big batch and enjoy leftovers for lunch or dinner throughout the week. The flavors will continue to develop as it sits.
Variations:
- Vegetarian Chili: Omit the chorizo and add 1 cup of cooked lentils or black beans for a hearty vegetarian option.
- Beef Chili: Substitute 1 lb ground beef for the chorizo. Brown the beef before adding it to the slow cooker.
- Chicken Chili: Use 1 lb cooked and shredded chicken instead of chorizo.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: Approximately 20-25g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 30-35g
This slow cooker chorizo chili is a guaranteed crowd-pleaser. It's a delicious and convenient way to enjoy a healthy and flavorful meal without spending hours in the kitchen. Enjoy this homemade cooking experience! It’s the perfect quick dinner idea for busy weeknights and a staple for your best recipes collection.