Chorizo Chili {with Roasted Poblano Peppers}

This chorizo chili with roasted poblano peppers is a hearty chili recipe with a thick tomato sauce base, pinto beans, and chili seasoning.

Course Main Dish

Cuisine American

Keyword chorizo chili, poblano chili

Prep Time 5

Cook Time 20

Roasted Poblano Peppers 15

Servings servings

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.

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!

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.