Spicy Chorizo & Chicken Chili – A Southwestern Fiesta!

There’s something incredibly satisfying about a good chili. This Spicy Chorizo & Chicken Chili isn’t just a meal; it’s a warm hug on a cold day. The combination of spicy chorizo, tender chicken, and a deep, smoky flavor profile makes this chili a guaranteed crowd-pleaser. I stumbled upon this recipe while exploring Southwestern cuisine and it quickly became a family favorite. The key is using good quality chorizo – it adds a depth of flavor you just can’t replicate. Don’t be afraid of the spice! We’ve built in a little kick, but you can always adjust to your preference. This chili is surprisingly easy to make and is fantastic served with all your favorite toppings – shredded cheese, sour cream, chopped cilantro, or even a dollop of guacamole. It’s a perfect weeknight meal and even better the next day as the flavors meld together even further. This chili is incredibly versatile too – feel free to add other vegetables like diced bell peppers or corn for extra goodness. Let’s get cooking!

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Spicy Chorizo & Chicken Chili – A Southwestern Fiesta!

Author: Olivia Cooking Method: Simmering Cuisine: Mexican Courses: Soups & Stews Recipe Keys: Quick Meals Spicy

Difficulty: Beginner Prep Time 20 mins Cook Time 60 mins Rest Time 15 mins Total Time 1 hr 35 mins

Cooking Temp: 190  C Servings: 6 Calories: 350-400

Best Season: Fall, Winter, Suitable throughout the year

Dietary:

Gluten-Free

Description

A vibrant and intensely flavorful chili featuring succulent chicken and spicy chorizo simmered in a rich, smoky tomato broth. The deep red color and hearty texture make this a truly satisfying and comforting dish. Perfect for those cooler months, it delivers a complex blend of smoky, spicy, and savory notes.

Ingredients

Scale

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• 500 grams 500 Chicken Thighs, boneless and skinless, cut into 2.5cm cubes
• 200 grams Chorizo, Mexican style, removed from casing
• 1 large Onion, chopped (approx. 200g)
• 2 cloves Garlic, minced
• 1 Red Bell Pepper, chopped (approx. 150g)
• 1 Jalapeño Pepper, seeded and minced (optional, adjust to your spice level)
• 1 tablespoon Chili Powder
• 1 teaspoon Smoked Paprika
• ¹⁄₂ teaspoon Ground Cumin
• ¹⁄₄ teaspoon Cayenne Pepper (optional)
• 1 Diced Tomatoes (700g)
• 1 Vegetable Broth (400ml)
• 1 tablespoon Olive Oil
• Salt and Black Pepper to taste
• Fresh Cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until browned on all sides.
2. Add the chorizo to the pot and cook for 5-7 minutes, breaking it up with a spoon.
3. Stir in the chopped onion and cook until softened, about 5 minutes.
4. Add the minced garlic, bell pepper, and jalapeño (if using) and cook for another 3-4 minutes, until slightly softened.
5. Add the chili powder, smoked paprika, cumin, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
6. Pour in the diced tomatoes (undrained) and vegetable broth. Bring to a simmer.
7. Reduce heat to low, cover the pot, and simmer for at least 45 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the richer the flavor.
8. Season with salt and black pepper to taste.
9. Serve hot, garnished with fresh cilantro.

Note

• For a thicker chili, mash some of the cooked beans with the back of a spoon before serving.
• If you're short on time, you can use pre-cooked chicken.
• To make this chili spicier, add more cayenne pepper or a pinch of chili flakes.

Keywords: Chicken Chili, Chorizo Chili, Spicy Chili, Southwest Chili, Easy Chili, Comfort Food, Weeknight Dinner, Mexican Inspired