Chili Con Carne is one of the most iconic dishes to come out of the Southwest and is popular for a good reason. It's simple, delicious, and absolutely jam-packed with flavor thanks to large chunks of meat that are slowly simmered in a delicious sauce infused with whole dried chilis. Images of cowboys, chuckwagons, and a communal pot of chili over an open fire always come to mind when making this Chorizo Inspired Chili Con Carne!
"Chili con carne" literally means "chili with meat" and is typically made with whole chilis and cuts of beef. I opted to switch things up a little bit and make a Mexican chorizo-inspired version by slowly braising pork shoulder (aka Boston butt) in a chili sauce that has been flavored with a whole slew of chorizo seasonings! One of the best parts of this recipe is that it's really easy to customize the flavors and heat level to your tastes.
For a more classic take on chili, go check out my recipe for Beef and Chorizo Chili. This uses Mexican Chorizo and a dried-chile puree that produces the perfect amount of heat and richness to create a seriously delicious bowl of chili!
Pork Chili Con Carne Ingredients
This recipe is made up of several components: the pork shoulder, chorizo-inspired chili sauce, and the toppings, which are outlined in the serving suggestions below.
Pork Shoulder
This recipe begins with the pork shoulder. I typically use a 4 to 5-pound bone-in pork shoulder or Boston butt. Boneless pork shoulder will work perfectly fine and will save you some time when cubing the pork. I like the extra boost in flavor that the bone gives; however, it is a little more difficult to work with since you have to work around the bone when cubing it.
Begin by cubing the pork into 1 to 2-inch cubes, then coating liberally with kosher salt. Use ½ teaspoon of salt per pound of meat, and let it sit for about 30 minutes up to overnight (uncovered) to dry brine. After resting for a bit, sear the pork in batches in a large Dutch oven or heavy-bottom pot until well browned on all sides. Remove the pork from the pan and allow it to rest while you make the chorizo sauce.
For more info on the basics of dry brining (as well as a deep dive on all things salt), check out my guide to salt in this article.
Pro Tip: While the pork is resting, this is the perfect time to gather and prepare the rest of your ingredients.
Chorizo Seasoned Chili Sauce Ingredients
The real key to the depth of flavor in this recipe comes from the chili sauce. It is made with a variety of whole chili peppers and is chock-full of Mexican chorizo-inspired seasonings like cumin, paprika, garlic, coriander, oregano, and thyme (don't forget the vinegar!), among others, which are outlined in the recipe below.
Also, please note the distinct lack of beans in this recipe. This is very much on purpose since I prefer my chili without them. If you feel the need to use beans, by all means, add them in if you want! Toss canned (or soaked) beans of your preference in during the last 15 minutes of cooking to warm them through.
This recipe uses a mixture of whole chili peppers. Using whole peppers in chili, stews, or soups is an absolute game-changer and one of the best ways to add complexity and flavor. Working with whole chilis can be intimidating at first, but using them is fairly straightforward. Simply remove the stems and seeds, lightly toast them in a pan, then soak them in some warm liquid for a little bit to soften them, and then they're ready to be blended. There is SO much more flavor than using chili powder. Here is a quick rundown on all of the varieties used in this recipe:
- Pasillas - These are moderately spicy, slightly fruity, and deeply flavorful chilis and are among the most popular in traditional Mexican cuisine. They are the main chili to use when making Chili Con Carne.
- Guajillos - These are also mild to moderately spicy, flavorful, and add a nice, gentle warming flavor to the chili.
- Ancho* - Ancho chilis are dried poblano peppers. These are very mild in heat but very fruity and flavorful.
- Chile de Arbol - This pepper variety is hotter than the others and is added almost strictly for their heat level.
- Chipotle Pepper in Adobo - This pepper adds an intense, smokey heat to the dish. Using two of these peppers is the fastest way to increase the heat level in this dish. Keep in mind that this is not a dried pepper like the other varieties and is added added directly to the chili sauce immediately before blending. There is no need to de-seed or cook it beforehand.
*Not pictured above
Serving Suggestions
One of the best parts of this chili is letting all of your family and guests pick their favorite toppings! I prefer the following:
- Tortilla Chips or Torn-up pieces of my Beef Tallow Tortillas
- Crumbled Queso Fresco or Cotija Cheese
- Fresh Lime Juice
- Diced Avocado
- Cilantro
Feel free to experiment with things like pickled red onions, fresh or pickled jalapeno slices, sour cream or Mexican Crema!
And what is chili without a side of cornbread? Check out my recipe for Honey Jalapeno Cornbread to serve with this dish!
Storing and Reheating Tips
Storing Tips
Store any leftovers in an airtight container in the fridge for up to 5 days. In fact, this is almost better after resting in the fridge overnight!
To freeze, once the chili has cooled, add it to gallon freezer bags and lay flat to freeze for up to 6 months. Simply thaw in the refrigerator overnight or for a few hours on the counter.
Reheating Tips
To reheat, simply add the leftovers to a pot on the stove and heat over medium heat until warmed through, about 5 to 8 minutes, and enjoy!
Did you make this recipe for Chorizo-Inspired Chili Con Carne?
Let me know how yours turned out in the comments below, and don't forget to leave a rating!
Recipe
Chorizo Inspired Chili Con Carne
Equipment
- Large Dutch Oven Or Large Heavy-Bottom Pot
- Pestle and Mortar Optional
- Blender or Immersion Blender
Ingredients
Pork
- 4 - 5 lb. Pork Shoulder Boston Butt, Cubed into 1 to 2-inch cubes (Bone-in or Boneless will work)
- ¾ Teaspoon Kosher Salt per Pound of Meat
Chorizo Chili Sauce
- 1 Onion Quartered
- 4 Cloves Garlic Minced
- 3 Pasilla Chilis Seeds and Stems Removed
- 3 Guajillo Chilis Seeds and Stems Removed
- 2 Ancho Chilis Seeds and Stems Removed
- 1 Chile De Arbol Seeds and Stems Removed
- 1 Tablespoon Whole Cumin Seeds 1 teaspoon Ground Cumin
- 1 Teaspoon Whole Black Peppercorns ¾ teaspoon Ground Black Pepper -Plus more to taste
- 1 Teaspoon Whole Coriander Seeds ¾ teaspoon Ground Coriander
- 3 Whole Cloves 1 Pinch Ground Clove
- 2 Teaspoons Paprika
- ½ Teaspoon Smoked Paprika
- ½ Teaspoon Mexican Oregano Substitute Regular Oregano
- ½ Teaspoon Dried Thyme
- Pinch Cinnamon
- 2 Teaspoons Kosher Salt (Omit if using salted chicken stock) - Plus more to taste
- 1 Canned Chipotle Pepper in Adobo with ½ teaspoon of the Sauce
- 2 Quarts No Sodium Chicken Stock Divided
- ¼ Cup White Vinegar
- 3 Tablespoons Worcestershire
- 2 Bay Leaves
- 2 - 3 Tablespoons Masa Harina Optional
- 3 Tablespoons Apple Cider Vinegar
Optional Toppings
- Queso Fresco or Cotija Cheese Crumbled
- Green Onions Thinly Sliced
- Avocado Diced
- Tortilla Chips or Warm Flour Tortilla pieces
- Lime Wedges
- Hot Sauce
Instructions
Chili Assembly
- Cube the pork into 1 to 2-inch cubes. Apply ¾ teaspoon of kosher salt per pound of meat, and allow to rest for at least 30 minutes (or uncovered in the fridge overnight to dry brine - for more info on dry brining, check out my guide on salt here!).
- While the pork is resting, heat a large Dutch oven or large heavy-bottom pot over medium-high heat. Add several tablespoons of a neutral oil (or bacon fat - my personal favorite!) and sear the pork in batches until well browned on all sides, about 20 minutes. Remove the pork from the pot, reserving the drippings to sauté the vegetables in.
- Preheat the oven to 300°F and prepare the chorizo spice mixture by grinding the whole cumin seeds, black peppercorns, coriander seeds, and whole cloves in a pestle and mortar. Add in the paprika, smoked paprika, Mexican oregano, dried thyme, and one pinch of cinnamon, stirring until combined. (If using all ground spices, simply combine all of the ingredients in a small bowl.)
- In the same pot the pork was cooked in, add the quartered onion and allow to sear for 3 to 4 minutes, stirring frequently. Add the garlic, pasilla, guajillo, ancho, and chili de arbols and sauté for 30 seconds to 1 minute until fragrant. Add the prepared chorizo spice mixture and cook for an additional minute. Add 2 cups of chicken stock to deglaze the pan, and bring to a boil.
- Reduce the heat and simmer for about 5 minutes to allow the chilis to soften. Transfer the contents of the pot to a blender (or a separate bowl if using an immersion blender) and add in the chipotle pepper, white vinegar, and Worcestershire sauce. Blend on high speed until smooth.
- Add the seared pork, remaining 6 cups of stock, bay leaves, and the chili sauce to the pot, stirring until evenly incorporated.
- Partially cover the pot with the lid, transfer it to the preheated oven, and cook for 3 ½ to 4 hours, until the sauce has thickened and the pork is fork tender. Add three tablespoons of apple cider vinegar and stir to incorporate. Optionally, stir in 2 to 3 tablespoons of masa harina to slightly thicken the chili if needed. Taste and adjust for salt and pepper.
Serving
- Serve with the toppings of your choice. I recommend topping with crumbled queso fresco or cotija cheese, thinly sliced green onion, cilantro, and a hefty squeeze of fresh lime juice! Serve tortilla chips or some warm flour tortilla pieces on the side.
Notes
- Increase the chipotle peppers in adobo sauce to two.
- Reduce the total amount of chicken stock to 6 cups by only adding 4 cups of stock instead of 6 cups in step 6.
- Reduce the simmering time down to 2 ½ to 3 hours (and omit using any masa harina as a thickening agent). Add water or stock to thin the final sauce if needed.
Harry K says
This will make you throw out all of your old chili recipes. I made this and I can't begin to tell you just how bonkers-good it is! The depth of flavor you get from toasting the whole chilis and blooming the spices in the oil is next level. Those crispy yet tender bits of slow cooked pork are truly something else. The bright tanginess from the acid that the vinegar brings provides a nice balance to the heat and richness as well. It's perfect for a cold and rainy night, but this is going to be a year round staple for me, it's that good!
Spencer Klickman says
Awesome to hear, Harry!