Spicy chorizo and pinto bean chili from Serious Eats

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Notes about this recipe

  • aeader on February 09, 2026

    A really good chili that can be done in an hour and has very good depth of flavor. I forgot to add the fish sauce, but will use it next time. Even without, the flavor was great. I used 1lb chorizo (from the butcher) a 28 ounce can of whole peeled tomatoes with juice, 4 cups of home-cooked pinto beans and about 2 cups of the bean broth that was in with the beans (instead of the chicken broth). Will definitely make this again.

  • Skamper on May 18, 2020

    We both liked this. I used a 14 oz package of soyrizo and 1.5 c (when dried) pinto beans that I made ahead in the instant pot. I used 1 c. of the bean broth + 1 tsp of BTB, then added about another 1/2-3/4 c liquid because it seemed like it needed it. Didn't have whole tomatoes so used 1 can of rotel. Added about 1/2 tsp hatch chili plus regular chili powder. It came together quite quickly.

  • wodtke on March 06, 2016

    Excellent and pretty fast. I used purchased chorizo from a local artisan butcher, but making your own per the recipe doesn't sound hard. I used all the add-ins listed in the recipe, which make all the difference. Nice short-cut dish.

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