Deep State Kitchen – Chorizo Chili

Lenny Ghoul Chorizo Chili

Serves 3-4

Everyone has a favorite go-to chili recipe. This is my own creation I’ve refined over the years.

I usually make this with fresh ground pork chorizo, but it’s often hard to find in some areas. If you cannot find fresh chorizo, do not use that pasty crap that comes in a tube. With a slight modification you can use fresh pork sausage or Jimmy Dean Sage if none is available.


  • 1 lb.  ground fresh Pork Chorizo. (May substitute Pork Sausage*)
  • 1/2 lb. ground Angus Sirloin (Sirloin is 90% lean. There is plenty of fat in the sausage)
  • 1 – 15 oz. can of Bush’s Best Pinto Beans
  • 1 – 15 oz. can of Fire Roasted Tomatoes
  • 1 – 8 oz. can of Tomato Sauce
  • 1 – 6 oz. can of Tomato Paste
  • 4 oz of water
  • 1 large Sweet Onion
  • 1 large Red or Orange Bell Pepper
  • 1-2 finely minced Serrano Chilis (deseed if you want mild, seeds in for HOT)
  • 2 Cloves of Garlic
  • 1/2 tsp. Cumin
  • 1/4 tsp. Black Pepper
  • 1/4 tsb. Salt (or to taste)
  • * 1/2 package of Tampico Chorizo Mix (only if you are using Pork Sausage instead of Chorizo)

Brown chorizo (or sausage) and beef in 4 quart soup pot.

Add onions, bell pepper, minced chilis, and garlic.

Add spices and mix well. Cook until onions are translucent.

Add beans, tomatoes sauce and water. Mix and salt to taste.

Simmer on low about 2 hours, stirring every 20 minutes.

Let cool slightly, and garnish with your favorite toppers. I recommend cheese, sour cream, and green onions.

Serve with corn bread or crackers.

Best when refrigerated overnight and reheated the next day!

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