VIEWER RECIPE: EASY CHILI/Made with Ground Beef, Chorizo, & Hatch Green Chile
While there are countless ways to make chili, I decided to try out a Viewer Recipe for Easy Chili that was sent in by Pete from Phoenix, Arizona. It definitely was easy, but what caught my eye was the fact that it’s so different from the way I make chili, and it uses ingredients I’ve never tried in chili before, like chorizo, baking chocolate, and a packet of onion soup mix. After trying it, there are a couple of things worth noting:
1. The chorizo you use matters. Pete recommends Kroger chorizo, but because we don’t have a Kroger’s where I live, I used Peyton’s brand chorizo, which made my chili a bit greasy. Were I to make it again, I would either leave it out and just use more ground beef, or I would figure out a better way to remove the excess grease that’s rendered when you cook the chorizo.
2. Even though Pete’s recipe calls for cooking the chili on High for 4-6 hours in a crockpot or for 1 1/2 hours in a pressure cooker, I don’t feel that’s necessary, especially since all the ingredients are pre-cooked. Were I to make this again, I would just cook it on the stovetop and call it done after 30 minutes of simmering.
Continue scrolling for Pete’s recipe below. Should you want a printable version, you can find it on my ad-free website at https://www.marcyinspired.com
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EASY CHILI
1 lb. ground beef
1 lb. chorizo (Pete says avoid chorizo sold in tubes, buy Kroger’s chorizo)
2 14oz. cans fire roasted diced tomatoes
1 15oz. can black beans
1 15oz. can pinto beans
1 cup diced Hatch green chile
2 cups beef broth
1 Tbsp. baking chocolate
1 tsp. chili powder
1 envelope onion soup mix
This recipe can be made in a crockpot or a pressure cooker. Makes 8 servings.
Brown ground beef on stovetop. Remove most of the rendered fat, then transfer cooked beef to crockpot or pressure cooker. Cook chorizo on stovetop, remove most of the rendered fat and transfer to crockpot or pressure cooker. Add in remaining ingredients and stir to combine. Pete says, if using pressure cooker, cook for 1 1/2 hours. If using crockpot, cook on High 4 – 6 hours. (Please read above note from Marcy)
Once cooked enjoy as is, or top with sour cream, shredded cheddar cheese and chopped onions.
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25 Comments
My thanks to Pete for sending in this recipe. Be sure to check out the notes I added, should you decide to make it. The chorizo adds a wonderful flavor, but it also added quite a bit of grease and I didn't do a good job of removing it in this video. I think the chorizo you use matters, and should you use the wrong one like I did, after cooking it, maybe place it between paper towels and squeeze out the grease. Let me know if you have other ideas on how best to do that.
Drain chorizo on a paper towel to soak up the grease.
I also put in a can or bottle of Guinness
How did you like the chorizo and/or the cocoa powder in it?
Thank you for this recipe it looks berry good and delicious right now I'm in my hometown yuriria gto mexico enjoying the good real Mexican food again thank you and God bless you
Marcy, thanks to you I have homemade chorizo in my freezer. And, Pete thanks for sharing your recipe.
Hi Marcy do you have a chorizo recipe?
Thank you. Marcy. This looks really good yummy yummy yummy!!!
Most beautiful recipe again, Thank you Pete from Phoenix. This gives me different ideas to use this up, like with an egg on top (that's just me,) using it for Enchilada's or Burrito's instead of regular Chile. Just to change up my supper's a bit. Same-o, same-o. We are so blessed to be free to having all this good foods. Sorry, just thinking of people that don't have. Holidays are coming up, keeping all in prayer, God Bless
Looks and sounds delicious! Thanks for sharing! Thanks to Pete also!
When the chili cools off you can skim the fat/grease before putting it in the fridge.
Looks good, chorizo adds some good background flavor to Texas chili and to Cajun Jambalaya. I have a great green chile and hominy casserole recipe if you are interested.
Hi Marcy,
Looks great, I am going to try making it this week as I have most of the ingredients and am near Fry's/Kroger store. How long would you cook this in a Dutch oven on the stove and what temperature? I do not own a pressure cooker or Insta pot or crockpot.
This is my type of recipe! Its still warm in Texas so so im saving this till it gets cold!
so, that looks tasty BUT after all the years watching you make your own recipes I'm real partial to seeing yours instead of somebody elses. my wife says there is chocolate or cocoa in 'mole'? is that same stuff?? you do you and that works for me. great to see something green out back, Tony got you walking back from your garden so got a quick look. I'm betting next year your garden will be better. I know it was a tough deal to see what the rabbits left you or didn't. think you will fence it off? keep up the great sat am videos……….i get home from breakfast then get in the recliner to see what you got cooking or baking and its not sat am without your videos……..see ya
Adding Hershey's chocolate gives it a Skyline Chili vibe, only without the cinnamon, allspice, and cloves. I think this might be right up my alley, and I'm excited to give it a try.
The knife you used on the green onions I call a hatchet knife. How do you like it. And do you sharpen it yourself? If so, is it like a normal knife to sharpen?
I used to use chorizo in my chili because it adds a delicious spicy flavor. As I've gotten older, I have to avoid all that extra fat. Now I use the chorizo powder mix. The flavor of chorizo gives so much flavor to dishes. The powder is fat free lol. Love this quick recipe. Thank you!
I am definitely going to try this in the slow cooker!! I have used chocolate in chili before and I really like it.
Going to do this Marcie. I read your NB in the description and totally agree with you so I’m doing this on the stove. What I use to drain fat is a meshed colander or large sieve. Works like a charm but I would let it sit for a couple of minutes before adding back to the pot.
This looks great. Thanks for sharing Pete and Marcy! 😊❤
Hi Marcy. The Peyton's chorizo is a staple chorizo in our area. It's great with eggs but in small amounts and it added heat to the spicy level. The paprika in it left you with that burnt red color. I would tweak his recipe by doubling the meat and only using 3 chorizo links. To give you an example—I only use 3 to 4 links when making a whole 5 qt. crockpot of charro beans. If I added the package you used it would be too spicy and all the oil would float to the top and stick to the pork rinds. Moderation in its use is the key because its an amazing tasting chorizo! A top requested item with family that has moved away when we visit them.
Pete! Great contribution! Marcy, can't go wrong with Peyton's, that was Moms go to when she needed chorizo, the rest of my siblings still go there when they can find it! My goodness lady you make everything look mouthwatering! Thanks for sharing and hugs to you both!
NOPE
I don’t use black beans, I use kidney beans.