Great chilis use the best meat! Try @caciquefoods Pork Chorizo for ultimate flavor

Ingredients

• 12 oz Kasika Pork Chorizo (3 packets, sliced or crumbled)
• 8 oz Ground Beef (85% lean, half‑pound)
• 1 large Onion (diced)
• 1 large Bell Pepper (any color, diced)
• 3 cloves Garlic (minced)
• 2 cans Fire‑Roasted Diced Tomatoes (14.5 oz each)
• 4 cups Beef Broth (low‑sodium)
• 2 tbsp Tomato Paste (mixed with a splash of broth)
• 2 cans Kidney Beans (15 oz each, drained and rinsed)
• 2 tbsp Chili Powder
• 1 tbsp Ground Cumin
• 1 tsp Smoked Paprika
• 1 tsp Dried Oregano
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/2 cup Mexican Crema (for garnish)
• 1/4 cup Salsa Ranchera (for garnish)
• 1/2 cup Queso Fresco (crumbled, for garnish)

Instructions

1. Prep the vegetables

   Dice the onion and bell pepper, and mince the garlic. Set aside in a bowl.

   Time: PT5M

2. Brown the meats

   Heat the Dutch oven over medium‑high heat. Add the Kasika pork chorizo and ground beef, breaking them up with a wooden spoon. Cook until the meat develops a deep brown color, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high

3. Season the meat

   Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute to toast the spices.

   Time: PT1M

   Temperature: Medium‑high

4. Sauté aromatics

   Push the meat to one side of the pot. Add the diced onion, bell pepper, and minced garlic to the empty space. Sauté until translucent and fragrant, about 5 minutes.

   Time: PT5M

   Temperature: Medium

5. Combine liquids and beans

   Return the browned meat to the center of the pot. Add the fire‑roasted tomatoes, beef broth, and the tomato paste mixed with a splash of broth. Stir to combine. Then add the drained and rinsed beans.

   Time: PT5M

   Temperature: Medium

6. Bring to a boil

   Increase heat and bring the mixture to a rolling boil, letting it bubble around the edges.

   Time: PT5M

   Temperature: High

7. Simmer the chili

   Reduce heat to low, uncovered, and let the chili simmer gently for 1 hour 20 minutes, stirring occasionally. The chili should thicken and develop deep flavor.

   Time: PT1H20M

   Temperature: Low

8. Finish and serve

   Taste and adjust seasoning if needed. Ladle the chili into bowls and garnish with a drizzle of Mexican crema, a spoonful of salsa ranchera, and crumbled queso fresco.

   Time: PT5M

Nutrition Facts

Calories

420

Protein

30 g

Carbohydrates

30 g

Fat

20 g

Fiber

8 g

Ingredient Substitutions

• Instead of Kasika Pork Chorizo: Spanish chorizo, Mexican chorizo
• Instead of Ground Beef: ground turkey, ground pork
• Instead of Onion: shallot
• Instead of Bell Pepper: poblano pepper, red pepper
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Fire‑Roasted Diced Tomatoes: regular diced tomatoes with smoked paprika
• Instead of Beef Broth: vegetable broth, water with bouillon
• Instead of Tomato Paste: tomato sauce (1/4 cup)
• Instead of Kidney Beans: black beans, pinto beans
• Instead of Chili Powder: cayenne + paprika
• Instead of Ground Cumin: cumin seeds (1 tsp, toasted)
• Instead of Smoked Paprika: regular paprika
• Instead of Dried Oregano: Mexican oregano
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Mexican Crema: sour cream
• Instead of Salsa Ranchera: tomatillo salsa
• Instead of Queso Fresco: feta cheese

Equipment Needed

• Large Dutch Oven or Heavy‑Bottom Pot
• Chef's Knife
• Cutting Board
• Wooden Spoon or Heat‑Resistant Spatula
• Measuring Cups
• Can Opener
• Ladle
• Serving Bowls

Critical Steps — Do Not Skip

• Browning the pork chorizo and ground beef for deep flavor
• Sautéing the onions, peppers, and garlic until translucent
• Simmering the chili for at least 1 hour 20 minutes to achieve a thick, rich texture

Chef Tips from the Video

• Use fire‑roasted tomatoes for authentic smoky depth
• Deglaze the pot with a splash of broth after browning meat to capture caramelized bits
• For extra richness, add a small knob of butter at the end of simmering

Troubleshooting

Storage

Refrigerator: Store in airtight containers for 3‑4 days

Freezer: Freeze in portion‑size bags for up to 3 months

Room temperature: Do not store at room temperature; refrigerate promptly

Make-Ahead Tips

• The chili tastes better the next day as flavors meld; refrigerate overnight before reheating
• Portion and freeze for quick meals; thaw in refrigerator before reheating

Frequently Asked Questions