Spicy Chorizo and Pinto Bean Chili

Spicy, vinegary, and flavor-packed, this quick chili recipe relies on raw Mexican-style chorizo (you can make it yourself or buy it from a store), with a few simple flavor additions, a couple of cans of beans, and a quick simmer.

Instructions

1

Heat oil in a large Dutch oven or large skillet over high heat until shimmering. Add chorizo and cook, breaking it up with a wooden spoon or a potato masher, until no longer pink, about 5 minutes. There should be about 3 tablespoons oil pooled in the edge of the pan when you tilt it; drain any excess oil if necessary.
2

Add onion and garlic and cook, stirring, until softened, about 4 minutes. Add oregano, chili powder, and cumin and cook, stirring, until fragrant, about 1 minute. Add tomatoes, fish sauce, bay leaf, beans, and chicken stock and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until thickened to a rich stew-like consistency, about 30 minutes. Season to taste with salt and pepper (you may not need any salt, depending on how salty your chorizo and chicken stock were). Discard the bay leaf.
3

Serve immediately with diced avocado, diced tomatoes, cilantro, sliced scallions, Mexican crema, lime wedges, and crumbled cotija cheese on the side.
4

Dutch oven or large skillet

Ingredients

Instructions