A spicy take on chili with Mexican chorizo. Top with Cheddar cheese and sour cream. I also like to make up some cornbread to serve with this.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot over medium-high heat. Add onion and garlic and saute until translucent, about 5 minutes.

  • Meanwhile, saute chorizo in a large skillet over medium-high heat until browned on all sides, about 5 minutes. Transfer chorizo to the pot with the onions. Add black beans, diced tomatoes, corn, tomato paste, bell pepper, and chile powder; stir to combine and bring to a simmer.

  • Transfer to a slow cooker and cook on Low for 6 hours or High for 3 hours.

Nutrition Facts

514 calories; 23.7 g total fat; 72 mg cholesterol; 1860 mg sodium. 53.9 g carbohydrates; 25.3 g protein; Full Nutrition


Rating: 4 stars
I made this for my family nearly as written. My changes were to use a full 1lb package of ground chorizo instead of links and an orange bell pepper instead of green. My family loved the chili but rated it a 4 saying it needed something. I wish I could have tried it but it made exactly 4 servings. I will be making this again but doubling the recipe. Read More