This is a quick chorizo chili with roasted poblano peppers that have levels of flavor beyond your traditional chili recipe.
This chili combines chopped roasted poblano peppers with chorizo, tomato sauce, fire-roasted tomatoes, pinto beans, and seasonings. It’s the perfect cold-weather meal for those long winters.
Jump to:
- What beer pairs well with this chili with chorizo recipe?
- When eating a smokey chili with a cold beer, what should you watch during the holiday season?
- Ingredients
- How to roasted poblano peppers step-by-step
- How to make this chorizo chili with roasted poblano peppers recipe step-by-step
- FAQ’s
- Storage
- More chili recipes
- Chorizo Chili {with Roasted Poblano Peppers}
I really love chili recipes because they can be so versatile and use many different combinations of ingredients. Why stick with boring beef chili when you can ask yourself “Can you put chorizo in chili?” the answer is always ‘yes’. The possibilities are endless, sometimes just like winter can feel.
What beer pairs well with this chili with chorizo recipe?
The beer: Arctic Chill from Perrin
This beer weighs in at 7% ABV but tastes like an easy summerlike lawnmower beer. Don’t let the summer vibe fool you because this beer is perfect for enjoying with the chorizo in this recipe, hearty pinto beans, and a chili-based tomato sauce on a cold winter’s night.
When eating a smokey chili with a cold beer, what should you watch during the holiday season?
This December Mitten Movie Night, I thought I would stick to the cold theme and revisit Krampus. What? A Christmas HORROR movie? Yes, please! I LOVE horror, and I LOVE Christmas so this is a win, win.
Ingredients
This easy chili recipe has-
- Poblano peppers. Roasted on the stovetop over an open flame.
- Chorizo sausage. Adds the perfect spiciness to this dish.
- Tomato sauce and fire-roasted tomatoes. This makes a great chili-base combination.
- Pinto beans. These beans go great in chili.
- Chili spice blend. I used chili powder, cumin, garlic powder, onion powder, black pepper, and paprika
How to roasted poblano peppers step-by-step
I chose to roast the poblano peppers on the stovetop over an open flame.
Using tongs put the pepper on top of the grate over the flame on medium heat. Use tongs to turn the peppers after 2 minutes, and flip and roast for another two minutes.
Repeat the same process with the next pepper.
For additional ways to roast the peppers, check out this handy guide from Chili Pepper Madness, How to Roast Poblano Peppers.
Add the peppers to a zipped plastic bag and let sit for 10 minutes.
Adding roasted poblano peppers to a zipped plastic bag makes them sweat which makes it easier to remove the charred skin.
Take the peppers out of the bag and place them on a cutting board.
Use your forefinger and thumb to peel off the blackened skin of the pepper.
Once the charred bits are off the outside, chop the stem off and slice the pepper down the center. Roll the pepper open and remove all of the seeds.
Chop the peppers into bite-sized pieces.
How to make this chorizo chili with roasted poblano peppers recipe step-by-step
I cooked the chorizo in a sautee pan until cooked through. Remove the chorizo and add to a wire mesh strainer to strain out the grease.
Next, in a medium/large stock pot add 1 tsp of butter.
Add diced onions and start to brown them.
Take the cooked chorizo and add it to the onions, stir to combine.
Open the can of tomato paste and fire-roasted tomatoes. Add them to the pot.
Rinse the pinto beans and add them to the pot.
Put in the seasonings.
Stir everything and cover the pot. Let simmer on medium heat for 20 minutes.
Serve with tortilla chips.
FAQ’s
I don’t like chorizo, can I use something else?
Of course, you can substitute the chorizo for ground beef. This dish would also be a great meal for a meatless Monday by leaving out meat altogether.
Storage
Add to a covered container and eat within 3 days. Reheat in the microwave or on the stovetop.
I really don’t like chili and stews once they have been frozen, so I do not recommend freezing this. You can purchase the canned ingredients when on sale and chorizo can be frozen and thawed in the refrigerator before use.
More chili recipes
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Chorizo Chili {with Roasted Poblano Peppers}
Equipment
- tongs
- plastic zipped bag
- medium/large stockpot
Ingredients
Roasted Poblano Peppers
- 2 medium poblano peppers
Chorizo Chili
- 8 ounces chorizo sausage cooked
- 1 teaspoon butter
- 1 small yellow onion diced
- 15 ounces tomato sauce
- 28 ounces fire-roasted tomatoes
- 2 15.5 ounce cans of pinto beans drained and rinsed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 teaspoon chili powder
- 1/2 teaspoon black pepper
Instructions
Roasted Poblano Peppers
- Clean the peppers and dry them.2 medium poblano peppers
- Over an open flame, on the stove using tongs, place the pepper on top of the stove grate.
- Roast over medium flame for 2 minutes. Flip the pepper using tongs and let roast for another 2 minutes.
- Repeat with the second pepper.
- Place the poblanos in a plastic bag and zip the top.
- Let the peppers sit for 10 minutes.
- Remove the peppers from the bag and use two fingers to rub off the charred sections.
- Chop off the stem and cut the pepper down the center.
- Remove the seeds, then chop them into bite-sized pieces.
Chorizo Chili
- Cook the chorizo in a small sautee pan.8 ounces chorizo sausage
- Drain the meat in a strainer over a bowl to remove the grease.
- To a medium/large stockpot, add the butter and diced onions. Brown the onions slightly.1 teaspoon butter, 1 small yellow onion
- Add the cooked chorizo to the pan.
- Open the cans of tomato sauce and tomatoes, pour them into the pot.15 ounces tomato sauce, 28 ounces fire-roasted tomatoes
- Drain the liquid from the cans of pinto beans and rinse them off. Add them to the pot.2 15.5 ounce cans of pinto beans
- In a bowl, mix together the seasonings. Then pour into the chili pot.1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cumin, 1 teaspoon paprika, 2 teaspoon chili powder, 1/2 teaspoon black pepper
- Add the chopped poblano peppers.
- Stir to combine everything together.
- Cover the pot and simmer over medium heat for 20 minutes.
- Serve with tortilla chips. Enjoy!
Video
Notes
Tips for making this recipe:
- Chorizo is very greasy, so I like to cook the chorizo before adding it to the chili so I can control the amount of grease that is in the dish.
- Be very careful when using the open flame to make anything on the stove that is not in a pan or pot. If you feel uncomfortable trying this way, I suggested referencing the article that I mentioned in the post to find an alternative method.
- To store: add to a covered container and eat within 3 days. Reheat in the microwave or on the stovetop.
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Last Updated on August 6, 2023 by Erin@BottomLeftoftheMitten
Just curious. How many cans of pinto beans?
It is two, 15.5-ounce cans of pinto beans. Drain and rinse them before adding them to the pot. Thank you!