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Bon Appétit

Chicken Chorizo Chili

4.2

(23)

Image may contain Food Dish Meal Plant Produce Platter Vegetable and Salad
Alex Lau

Not a big fan of chorizo? This chili recipe can also be made with chicken, turkey, or Italian sweet or spicy sausage.

Recipe information

  • Yield

    8 Servings

Ingredients

3

tablespoons olive oil, divided

1½

pounds chicken or turkey chorizo, casings removed

1

large onion, chopped

2

garlic cloves, finely grated

Kosher salt, freshly ground pepper

1

cup lager or water

⅓

cup chili powder

1

tablespoon crushed dried oregano

¼

teaspoon ground cinnamon

2

bay leaves

1

28-ounce can diced tomatoes

2

cups low-sodium chicken broth

1

cup tomato purée

1

15-ounce can cannellini (white kidney) beans, rinsed

Grated cheddar, diced avocado, chopped cilantro, and sour cream (for serving)

Preparation

  1. Step 1

    Heat 2 Tbsp. oil in a large heavy pot over high. Cook chorizo, stirring occasionally and breaking up with spoon, until lightly browned, about 4 minutes. Transfer to a plate.

    Step 2

    Reduce heat to medium-high and add remaining 1 Tbsp. oil to pot, then onion and garlic; season with salt and pepper. Cook, stirring often, until onion is soft, about 5 minutes. Add lager and bring to a boil, scraping up any browned bits on bottom of pot; cook until liquid is completely evaporated, about 5 minutes. Add chili powder, oregano, and cinnamon and cook, stirring, until fragrant, about 1 minute. Stir in bay leaves, diced tomatoes, broth, and tomato purée and bring to a boil. Reduce heat to medium-low and continue to cook, stirring occasionally, until liquid is reduced slightly and beginning to thicken, 30–35 minutes. Return chorizo to pot, cover, and cook 10 minutes. Add beans, cover, and cook 10 minutes longer.

    Step 3

    Serve chili in bowls topped with cheddar, avocado, cilantro, and sour cream.

    Step 4

    Do Ahead: Chili (without toppings) can be made 4 days ahead. Let cool; cover and chill. Reheat gently over low, adding a splash of stock or water to loosen if needed.

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Reviews (23)

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  • Bon Appetit: I notice that many of your recipes - which look delicious - do not indicate how many people the recipe serves. Why on earth not?!?

    • elpaul

    • Bloomington, IL

    • 12/2/2017

  • whoops!! I just noticed that the recipe serves 8. My bad!!!!

    • Anonymous

    • Bloomington, IL

    • 12/2/2017

  • Spicy and flavorful, a nice variation to ground beef. In Colorado, we appreciate the heat that the chorizo brings!

    • Colorado

    • 4/26/2018

  • Use less than the 1/3 cup of chili powder!!! It was SO HOT!!!! Made the mistake of following that part and my guests are currently sweating and faces are bright red. Not for the faint hearted!!

    • Hannahminor

    • MA

    • 7/10/2018

  • Very good. I made the chorizo from ground pork using another BA receipe and it was excellent. Wasn’t too spicy with the 1/3 cup chili powder, even the young kids ate it.

    • Anonymous

    • Fort Worth, TX

    • 11/11/2018

  • I've made this recipe a number of times and it is just so dang good! It's really easy to make thanks to the spices from the chorizo. The cinnamon is such a perfect flavor in there too. 1/3 cup of chili powder was just fine for us- it probably depends what specific brand you use for how spicy it gets.

    • Anonymous

    • Atlanta

    • 12/12/2018

  • This was incredible. Whole family loved it. I had to use regular chorizo since I couldn't find any chicken chorizo at the store. Other than that, the only change I made was skipping the oil after I took the meat out. There was enough left in the pot.

    • lotofsnow

    • Buffalo, NY

    • 1/6/2019