How to Make Chorizo Chili in the Dutch Oven Ft. Texas Style BBQ and Cuisine

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories, while processed cheese melts easily.

monterey jack cheese

🥗Healthier: pepper jack cheese

💰Cheaper: mozzarella cheese

Pepper jack adds spice while mozzarella is more affordable.

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: ground beef

Turkey chorizo is leaner, while ground beef is often cheaper.

Start by making homemade chorizo sausage, mixing it with 1 egg and forming meatballs.

Brown the meatballs in a Dutch oven with a little oil, covering with a lid.

Roast dried New Mexican hatch chilies in a cast iron pan until fragrant.

Remove the meatballs from the Dutch oven and set aside.

Add half a sweet onion to the Dutch oven and sauté until softened.

Add 1 tablespoon of fresh chopped garlic and stir to combine.

Add tomato paste (about half a can) to the Dutch oven and cook it for about 5 minutes, stirring frequently.

Add a can of diced tomatoes, pouring off some of the juice first, and mix well until it bubbles.

Add beef stock to the mixture to achieve a good simmer, keeping the consistency thick.

In a separate pot, simmer the roasted New Mexican chilies in water for about 30 minutes until softened.

Blend the softened chilies with the steeping water in a food processor until smooth.

Add the blended chili sauce to the Dutch oven along with the cooked meatballs and stir to combine.

Add small red beans that have been soaked and cooked with garlic, cilantro, and cumin to the chili.

Stir everything together and let it simmer to allow the flavors to meld.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens