Introduction

This Chicken Chorizo Chili is a flavorful and hearty red-style chili that combines tender chicken thighs with spicy Mexican chorizo. Rich, smoky, and packed with spices, it’s perfect for a comforting meal anytime. Top it off with lime cilantro sour cream and your favorite garnishes for a delicious finishing touch.

The dish shows a thick layer of melted golden-yellow cheese poured over a rich reddish-brown chili stew, containing dark brown beans and chunks of browned meat. On top of this, there is a layer of creamy white sour cream with bits of green cilantro and slices of light green avocado. Some crispy light beige tortilla chips are also visible, partially covered by the toppings. The chili is served in a rustic brown speckled ceramic bowl with a handle, with some sauce dripping down its side. A silver spoon scoops a portion from the bowl, lifting beans and meat covered with cheese and sauce. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons chili powder
1 tablespoon cumin
½ tablespoon unsweetened cocoa
½ tablespoon heaping brown sugar
¾ pound Mexican-style chorizo sausage, casing removed
2 pounds boneless chicken thighs, trimmed and cut in large chunks
1 teaspoon salt, divided
½ teaspoon pepper, divided
1 onion, chopped
1 red bell pepper, chopped
3 cloves garlic, finely chopped
3 cups chicken broth
28 ounce can fire-roasted diced tomatoes, with juice
15 ounce can white kidney beans (cannellini beans), drained and rinsed
15 ounce can red kidney beans, drained and rinsed
6 ounce can tomato paste

Instructions

Step 1: In a small bowl, mix together chili powder, cumin, cocoa, and brown sugar. Set aside.
Step 2: Heat a large pot or Dutch oven over medium-high heat. Add chorizo and cook, breaking it up with a spoon, until cooked through, about 4 minutes. Remove and set aside in a bowl.
Step 3: Season chicken with ½ teaspoon salt and ¼ teaspoon pepper. Add the chicken to the pot with the chorizo drippings and brown on all sides, about 5 minutes. It doesn’t need to be fully cooked. Remove and add to the bowl with the chorizo.
Step 4: If needed, add a splash of olive oil. Sauté the chopped onion and red bell pepper for about 4 minutes until softening. Add garlic and cook for 30 seconds more.
Step 5: Stir in the spice mixture and sauté for an additional 30 seconds to release the aromas.
Step 6: Pour in 1 cup of chicken broth, scraping the bottom of the pot to loosen any browned bits. Add the remaining chicken broth, fire-roasted tomatoes with juice, cooked chorizo, and browned chicken. Bring to a boil, then reduce heat and simmer uncovered for 1½ to 2 hours until the chicken is tender and easily falls apart.
Step 7: Add the drained white and red kidney beans, remaining ½ teaspoon salt, ¼ teaspoon pepper, and tomato paste to the pot. Stir well and cook until heated through. Add cayenne pepper if desired for extra heat.

Tips & Variations

Use chicken thighs for more flavor and tenderness, but chicken breasts can be substituted if preferred.
Add a pinch of smoked paprika for an extra smoky note.
Top with shredded cheddar cheese, fresh cilantro, avocado slices, and lime wedges for a vibrant garnish.
For a creamy topping, mix sour cream with lime zest, lime juice, and chopped cilantro.
If you want a thicker chili, simmer longer uncovered or add more tomato paste.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop or microwave until hot throughout. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

The dish is a thick stew served in a rustic brown bowl with a handle, placed on a white marbled surface. The stew has multiple layers: the bottom layer is a rich, dark reddish-brown stew with beans and chunks of meat, topped with melted yellow-orange cheese that drips down the sides of the bowl. On top of the cheese, there are golden-brown crispy tortilla chips and dollops of white sour cream mixed with bright green sliced avocado and fresh cilantro leaves. A spoon is lifting a scoop of the stew with beans and meat from the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground chicken instead of boneless thighs?

Yes, ground chicken can be used as a quicker alternative, though the texture will be different. Brown it thoroughly before simmering.

Is the chili spicy?

The chili has a mild to moderate heat thanks to the chorizo and chili powder. You can adjust the spice level with cayenne pepper or additional chili powder according to your taste.