Chorizo Sausage Chili

I'm a big fan of this chili. I prefer to make it with Kiolbasa Chorizo (which I think is really excellent). My local Sam's Club sells this kind of chorizo. Note that this recipe packs some heat. You can omit the cayenne pepper and cut back on the chili powder if you'd like to dial it back some.


2 lbs. Kiolbassa Chorizo (ground, not in links)

2 cloves garlic, chopped

1 onion, diced

1 can of tomato sauce

2 T. chili powder

1 tsp. ground cumin

1 tsp. ground oregano

1 tsp. salt

½ tsp. cayenne pepper

1 can of diced tomatoes

1 can of kidney beans, drained

1 can of pinto beans, drained

Optional toppings:
Sour Cream
Mexican Cheese, shredded
Tortilla chips


Remove chorizo from casing and cook in a skillet over medium high heat until done. Drain and return to skillet.

Add onions and garlic to skillet and sauté until onions are translucent.

Pour in tomato sauce, diced tomatoes, chili powder, cumin, oregano, salt and cayenne pepper. Stir until all ingredients are mixed and cover. Reduce to low heat.

Simmer for 1 hour, stirring occasionally. Add kidney and pinto beans, then stir. Simmer for 10 minutes.

Serve with your favorite toppings.