Recipes - print - Rick's Firehouse Chorizo Chili

Rick's Firehouse Chorizo Chili - Recipe

This award winning chili provides lots of flavor, spice and heat, but can be easily made to be served for tastes from mild to fiery.
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Rick's Firehouse Chorizo Chili Recipe
  • Chop white onion into small cubes
  • Remove seeds and membranes from peppers.
  • Place meat in saute pan or similar on stovetop burner. Brown meat on medium heat setting for 5 to 7 minutes. Drain excess grease from meat.
  • Add onions, garlic, and jalepeno peppers and continue browning. Cook for another 5 minutes or until vegetables are soft.
  • Combine all ingredients in slow cooker or stockpot for cooking.
  • Cook for 4 hours on low in slow cooker or cook for 1 1/2 to 2 hours on medium to medium low heat on stovetop burner.
  • Note: the chili may be somewhat spicy with the jalapeno peppers so alter accordingly for heat intensity preferences.
Prep Time: 30 minutes
Cook Time: 2 hours
Container: Stockpot or slow cooker
Servings: 6
Serving Size: cup
-24 ounces Ground chorizo or other spiced pork
-2 jalapeno peppers, chopped
-1 medium onion, chopped
-2 cloves garlic, diced
-15 ounces black beans, drained and crushed
-11 ounces corn, drained - canned or frozen
-30 ounces tomatoes, crushed
-15 ounces tomato sauce
-1 teaspoon ground oregano
-2 tablespoons chile powder
-1 teaspoon ground cumin
-1 teaspoon crushed red pepper flakes
-2 tablespoons hot chile sauce or Asian hot sauce
-2 teaspoons salt or to taste