Chorizo Inspired Chili Con Carne

5 from 1 vote

This Chorizo Inspired Chili Con Carne recipe is my take on a southwestern classic. It's chock full of tender pork, dried chilis, and chorizo inspired seasonings make this a super hearty and delicious bowl of chili!

Prep Time30

Cook Time4

Total Time4 30

Course: Main Course

Cuisine: Tex Mex

Servings: Servings

Calories: 496kcal

Author: Spencer Klickman

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

Intense Version

One iteration of this recipe that I made while developing it was a very intense version and thought it was worth mentioning. This is the version I recommend to you if you're not afraid of some heat! I would say that the recipe as written above is at a "family friendly" spice level. To kick things up a notch, do the following:

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.

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 top.

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!

Nutrition