Red bean chili is a robust, hearty chili made with Mexican chorizo, tomatoes, and a variety of pure red chile powders. Through many years of testing, I’ve tried to develop a chili recipe made with red chile powders rather than a chili powder blend. To be honest, I’ve never really been a fan of the blends. I now have a couple of recipes that I make and we both enjoy. This red bean chili with chorizo is our favorite.
This recipe makes a large batch, enough for six people. Since it’s just the two of us, I have leftovers for at least two more meals if not three. To change it up for each meal, I change up the toppings and side creating a little change of flavors in the overall meal. A list of toppings and sides are provided in the recipe. If you’re serving several people, set out all of the toppings/sides and let people create their own – like what you would do with a taco bar. It’s fun!
Leftovers also make a delicious chimichanga or burrito smothered in red chile sauce.
Some of you may have been surprised to see the word “chili” instead of “chile”. Yes, this is the first “chili” I’ve ever posted. To understand how I distinguish between the two words, read this page – Chile or Chili?.
Red Bean Chili with Chorizo
This recipe is made with dried red beans which take several hours, mostly due to a four hour brine. If you want a quick cook, you can use canned beans. Check the Kitchen Notes for instructions.
A spicy chili made with dried red beans, Mexican chorizo, and a variety of chile powders. Hearty, healthy and spicy.
*See Kitchen Notes for more information, substitutions, related links, and for instructions on using canned beans instead of dried.
- 1 pound (~2 cups) small red beans
- 1 Tbsp. sea salt
- water
- 1 Tbsp Butter
- 1 Tbsp oil (olive, avocado)
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 6 garlic cloves, minced
- 6 cups water/broth*
- 1 pound bulk Mexican chorizo (usually 4 links), crumbled
- one 14.5 ounce can diced tomatoes with juice
- 1 – 2 Tbsp. tomato paste
- 1 tsp New Mexico Red Chile powder*
- 1 tsp smoked paprika
- ½ tsp paprika
- ½ tsp smoked chipotle
- ½ tsp toasted cumin/coriander mix*
- 1 tsp dried oregano, (Mexican if you have it)
- 1 tsp black pepper
- ½ tsp sea salt* (e.g., smoked, lime)
- Onion, diced
- Cheese, grated (cheddar, Monterey Jack, queso fresco)
- Sour cream or Greek yogurt
- Jalopeño slices, raw or pickled
- Avocado, sliced or chopped
- Saltine crackers, crumbled
- Tortilla chips or Fritos
- A squeeze of lime
- Buttermilk Cornbread*
- Flour tortillas
- Dissolve 1 Tbsp. sea salt in enough water to cover 1 pound of dried bean and then some.
- Add the dried beans and let soak for at least 4 hours.
- Drain and rinse.
- Heat the oil and butter over medium in a large Dutch oven.
When hot, add the onion, bell pepper, garlic and half of the chorizo. Sauté at medium / medium low, breaking up the chorizo and until onions are translucent but haven’t started to brown about 5 minutes.
- Add all of the seasoning. Stir to coat vegetables and chorizo, and sauté for 1 minute.
Add 6 cups of liquid and the drained and rinsed red beans. Increase heat to medium high and bring to a boil.
- Reduce to a low rolling simmer and cover for 1 hour, stirring a couple of times during the hour.
After an hour of cooking, add the tomatoes with juice, 1 Tbsp. tomato paste, and the rest of the chorizo, breaking it up as you add it to the pot.
Simmer, covered, until the beans are completely cooked and the sauce has thickened to desired consistency (30 – 45 minutes). If too thick, add more liquid and cook 2 – 3 minutes. If too thin, add 1 Tbsp. tomato paste and cook until thickened. Taste and adjust seasoning if needed.
- Serve with desired toppings and side.
Liquid – You can use all water or half water and chicken or vegetable broth. I have also used bean broth from other batches of beans. Whenever I cook beans, if I end up having too much broth, I freeze for use in soups, stews and chili.
Red Chile Powder – Make sure you are using just chile powder, not a chili powder mix. My favorite New Mexico chile powder is Chimayo from northern New Mexico, but any New Mexico/Hatch chile powder is good.
Sea Salt – You can use any sea salt, but I like using a seasoned salt like Apple Smoked or even Lime.
Using Canned Beans – You can eliminate the four hour brine and reduce the cooking time by about an hour using canned beans instead of dried. You’ll four 14.5 ounce cans of beans, drained. If you do use canned beans, sauté all of the chorizo with the vegetables, add the seasoning, reduce the liquid to 4 cups and add to the pot with the beans, tomatoes, and tomato paste. Cook 30 – 45 minutes until sauce has thickened.
Since this is the first chili recipe I’ve ever posted, I don’t have others on my site to share. However, I have found several from other cooks that look delicious. Here are a few that I think you’ll enjoy.
New Mexico Beef and Beer Chili from Eliot’s Eats
The Best Instant Pot Chili from La Bella Vita Cucina
Cajun Spiced Chicken and Andouille Chili from Kitchen Riffs
Vegetarian White Chili from Contendedness Cooking
If you are looking for other red bean recipes, here are a couple of my favorites.
I see so many recipes that call for powdered chiles, cumin, oregano, garlic and chili powder. I don’t see the point of adding chili powder when the ingredients are already there and the flavors of the individual ingredients are much better then the purchased concoction. I’ve made your chorizo recipe and much prefer it to the store bought variety.
Thank you so much! I’m glad you like the chorizo recipe. Ever since I made it the first time, I’ve never bought it. It doesn’t take near the effort of your hominy because I just throw everything in my Mixmaster and it does the work for me. 🙂 Thanks again. Cheers, MJ
Red beans and Spices combination dish looks delicious. I like it.
MJ!!!
I made your magnificent chili this past weekend and it was so good . . . Just from the incredible aroma coming from the pot as it was all brewing and coming together, I couldn’t wait until the hour was over and just started slurping it from a small teaspoon, and then to a larger soup spoon, and then finally to a satisfying huge soup LADEL! I couldn’t get enough. My husband, Mr. super Particular said it was really good too. And that’s the best testimonial I can stand behind. I’ll tell you, I’ve never had a bowl of chili quite like it. It’s truly a recipe that is unique to your region! I ended up making another batch and froze it for later. Bill wasn’t thrilled to find out the next day that there weren’t any leftovers to heat up! I’m telling you, this was a major grand slam hit! Thank you so much!
xo
Roz
Thank you so much Roz for your feedback! I am totally thrilled that you and your husband enjoyed it so much! You’ve made my day Darlin. 🙂
I love all kinds of chili but my husband not so much. However, yours being made with chorizo might change his mind. 😁
Thanks Karen. We are the opposite – my husband loves chili, but me “not so much”. However I love this chili!
Although I’ve got a standby chili recipe, it’s not quite ‘authentic’, if you know what I mean? Yours with the pure spices added together instead of in a ready-made blend and with the chorizo is what I think is more authentic. We love chili year-round and I’m off to the store for some chorizo. I have a question though, MJ: You wrote a note on making chorizo. Would store-bought chorizo be fine or should I doctor it up?
Thanks Roz! If you buy the store bought, make sure you are buying “Mexican” chorizo and not Spanish. The Spanish chorizo is smoked and sliced, where as the Mexican chorizo is uncooked/unsmoked and usually in bulk or casing. With that said, Yes, store-bought chorizo is just fine if it’s good :).
Thanks for letting me know, MJ. Bill’s off to the store now and I’m having him look for “Mexican” chorizo as you described what to look for . . . plus having him pick up some ground pork to make a batch with your recipe. This is a new experience for my cooking abilities and we’re excited to try something spicy and new! Mmmm!
This must be delicious and hearty dish to have. So good!
Thanks Darlin. Delicious and hearty it is, 🙂
Does this sound good or what? I love your collection of spices!
Thanks Jeff. I have so much “chile” powders in my pantry that I just love bringing them together for a delicious flavor,
This looks and sounds like a hearty and very flavorful chili dish! It looks delicious.
Thanks Amy.
Sounds like an awesome chili MJ and I have what I need on hand to make this (except the chorizo). But, I’ve got ground lean pork in the freezer, and your chorizo recipe will solve that. Thanks for sharing…
Thanks Ron. Hope you enjoy!
Definitely trying this soon (before all the warmer weather hits). THANK YOU for the shout out for the NM Beer Chili. I haven’t made that in a while either. Be safe and well, M.J.!!!!
Thank you Debra and you are most welcome! I love your beer chili!
Definitely trying this, MJ, as I know you have a way with chile peppers! I hope I’ve used the right form of chile there. I read your post on chili vs chile and it was very helpful. To make matters more confusing for me, I’ve lived in Dubai for the last 16 years and the chiles are mostly from India and there is a heavy UK influence. (I’ve already had to refer to your post three times while writing this!) I’m so happy to see your recipe for Mexican Chorizo! I wonder how it would turn out with beef or a beef substitute like Beyond Beef? Thanks so much for the recipe, my friend!
Thanks Kelly. Here in New Mexico chile vs. chili can become fighting works. Ha Ha. It’s a puzzle as to how it’s spelled worldwide and I never really knew that until I researched for that article. It’s very interesting. I hope you enjoy the chili!
This in between weather we are having always makes us crave spicy and warming foods. Adding a few ingredients to the grocery list so we can make this delicious chili this week. Hope you are doing well. Take Care
Thanks Darlin. Hopw you enjoy and that you and your family are doing well.
Dear MJ, already after the first sentence I know I would love this dish! I also often make a big batch of bean dishes (recently Greek-style big white beans and Indian curry with kidney beans) and then change toppings when I reheat them.
The mixture of chile powders sounds extraordinary! I have recently got crazy with chipotle (I found a website selling it in a pound bags… I make sure I have at least unopened in advance… just in case, haha!), I prepare your carne adovada only with chipotle. It’s so strong and smokey…. and addictive! Though I’m sure I’ll get bored with it one day and start mixing other chile powders too.
Thanks Sissi! Of course you would love this chili with all the chiles 🙂 I need to explore the kidney bean more. It’s our standard for creole red beans and rice but haven’t used them in other ways. The curried kidney beans sound found interesting. So glad you are enjoying my carne adovada recipe. I bet it is wild tasting made with all chipotles.
oops sorry for the rant. just ignore me:) It just makes so cross tho …
hubby is the chilli maker in our house, and he always puts cummin and ground coriander, and a bit of unsweetened cocoa powder in his version. plus lots of hot chillies, of course. and many many other spices etc. Interesting about the spelling of such things isn’t it? To aussies, capsicum is the fruit, tho ‘red peppers’ is becoming common. Damn the internet for the colonialisation of our young people:-) A young friend in her early twenties told us that people her age didn’t even know they were using american spelling, phrases, grammar etc… Sigh!!
Thanks Sherry! I’ve heard of people adding a bit of cocoa powder to chili. Now I’m very curious. Sounds quite interesting. No problems on the rant. I’ve had a few similar ones myself. 🙂
Your chili looks so good MJ! I love chorizo, unfortunately chorizo doesn’t like me. Your recipe sounds wonderful with the medley of spices; maybe I could sub in some ground pork. The topping choices are perfect!
Thanks Jan! Sorry that chorizo doesn’t like you. 🙁 I have a few foods like that, cauliflower being one of them. Which is sad because there are a lot of great looking cauliflower recipes out there.
We love red bean chili but I used completely wrong spices mix, so it seems ! Thank you very much for this one so I can improve our version. And yes, I love making food to have for another day or too; it saves so much time…..
Thanks Davorka! I’m with you, there are very few dishes I make that can be tweaked now and then. Always improving.
I love chorizo in chili. And as for chili? It doesn’t matter what recipe I make, Manservant could eat it every day!
Thanks Abbe! Yes my manservant likes chili a lot more than me so I have to make it once in a while. 🙂
All the different versions of this great dish are fine with me — whatever state they are from (NM, TX, OH, CA, etc). It’s sad that the Hatch chili crop is jeopardized by climate change, so they are growing smaller and smaller quantities of their famous peppers.
be safe… mae at maefood.blogspot.com
Thanks Mae. That’s what I love about cuisine in the US. With the diversity of cultures, chili is not the same when you cross state lines It’s wonderful.
Adding chorizo to chili is a great idea! It’s such a yummy way to shake up my chili routine!!
Thanks Liz! The chorizo does add a different flavor from chili made with ground beef.
I bet those chorizos would give it tons of flavours
Thanks Raymund!
Writing from Down Under making chilli is probably one of my weakest links and thus most interesting to learn ! With the coolish winter months slowly arriving must do some homework as to the availability of red chilli powder . . . there are very few ingredients we cannot source here, so should be able to find. We have many different chorizo producers but they usually arrive two 20-25 cm length sausages to the pack . . . we do not use enough for it to be made in bulk. Your list of acceptable toppings also is helpful !
Thanks Eha! It sounds like the chorizo you have down under is the Spanish style chorizo which is smoked and ready to eat. Mexican chorizo is uncooked, unsmoked sausage that why I can crumble it. If you use Spanich chorizo, dice it and add it toward the end of cooking so it won’t dry out.
Yes, you are right ! Ours can be used straight from the packet and I do 🙂 ! Glad you pointed out the difference ! Whilst I am ‘here’ and on – reading Sherry’s comments above I would like to express my agreement with her thoughts – I do not think our friends in the States are aware of the sometime linguistic pitfalls we can and do encounter. Australia is a proud country in the British Commonwealth – to a greater or lesser degree we do try to speak the equivalent of Oxbridge English one might say. It may be and is often difficult for many of us to revert to what we consider as American English – I simply could not write ‘flavor’ instead of ‘flavour’ or ‘chili’/’chile’ instead of ‘chilli’. If I was ever asked I would simply quietly leave . . .Vive la difference !
Fabulous chili. I don’t love Mexican chorizo, just because it’s so greasy, but sometimes I just cook it separately. The whole chili vs chile makes me crazy. Someone got mad at me because I corrected her, and she removed my comment. I wasn’t mean about it, just trying to help. As bloggers I think we should put out correct information. And she’s American, so she should know. I lived in Texas a long time, and ages ago bought the Chile Pepper Book by Mark Miller. That’s how I learned.
Thanks Mimi! I understand what you mean about sausage being greasy, so that’s why I make my own chorizo using a leaner ground pork. But I have foud that there is a fine line between too much fat and not enough. The pork can be too lean creating a dry sausage. I bet living in Texas you ate some great chilis.
We adore chili and could eat it all year long. Can’t wait to try your chili seasoning mix. This looks so yummy with the combo of flavours and I love esp. the chorizo.
Thanks Angie!
Love chili. L O V E it!! We make it all the time during cold weather months. We sometimes, not often, use chorizo in chili. So good, and yours looks excellent. We sometimes like to add sweet potatoes — their flavor seems to blend so well with chorizo. And red chile powder. Terrific dish. Thanks. (And thanks for the link love!)
Thanks John! I didn’t mention what our other favorite chili, but since you mentioned sweet potatoes, we love a vegetarian chili with black beans and sweet potatoes. You’re right – so good with the red chile powders.