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Chorizo-Nopalito Chili

This chili recipe is one of my go-to’s for Sunday dinner when I’m looking to make something hearty. It uses spicy chorizo, fresh nopalitos, and cilantro for a twist on the classic chili, and everything happens in one pot to make cleanup much easier!

Recipe by Esteban Castillo

Esteban is the voice behind Chicano Eats. Esteban created Chicano Eats when he noticed there was a lack of Latino representation in the food blogging space. Esteban strives to create visibility, educate and provide context behind authentic dishes, and also strives to redefine how people in the U.S view Mexican food, presenting dishes with a very vibrant and minimalistic treatment. 

Serves: 5-6
Prep: 5 mins
Cook: 40 mins
Total: 45 mins

Ingredients

  • 10 oz chorizo, casing removed
  • 1 onion, chopped
  • 28 oz can crushed tomato
  • 2 1/2 cups chicken stock
  • 1/4 cup cilantro, chopped
  • 1 1/2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp ancho chile powder
  • 1/4 tsp coriander
  • 15 oz can kidney beans
  • 15 oz can pinto beans
  • 1 cup nopalitos, diced

To Garnish & Serve:

  • sour cream
  • onion, diced
  • shredded cheddar cheese

Directions

1. Start by browning the chorizo in a large dutch oven on medium-low heat. Cook the chorizo for about 5 minutes, then add in the chopped onion. Cook until the chorizo is brown and crispy, and the onion has become translucent, about 5 more minutes. Add the crushed tomatoes and chicken stock and bring to a simmer. Once the mixture has begun to simmer, mix in the chopped cilantro, garlic powder, smoked paprika, ancho chile powder, and coriander then bring to a boil. Once the mixture has reached a boil, add in the kidney beans, pinto beans, and nopales.

2. Place the lid on the dutch oven, and reduce the heat to low. Cook for 30 minutes then taste for salt. Serve with sour cream, shredded cheese and diced onion.