Chorizo Poblano Chili
Chorizo poblano chili is a great meal year round. Featuring some robust spices like chili powder and paprika, along with a combination of chorizo, ground beef and fresh peppers, this chili is a hearty dish that is a real crowd pleaser.

There is really only one part of winter that I like: getting to eat soup.

But then I realized one day that you really don’t have to reserve having a big bowl of soup, stew or chili to the cold months. Honestly, despite being a warm food, it’s not an awful summer meal.

You don’t have to heat up the kitchen with the oven, you generally get leftovers to put in the fridge for those days you spend all day in the yard and don’t want to cook, and there are plenty of fresh garden veggies around to include.

So, yeah, I’m on board with eating a hot bowl of deliciousness any time of the year.

Obviously, what I’m really after is justifying the fact that I’m sharing a traditionally warm-weather recipe with you in May, but I figure this is my column, and if you’re not impressed, you can just put it in your recipe box to try in the fall.

This comes from the blog “Abras Kitchen” by Abra Pappa. You can find the original recipe at https://abraskitchen.com/chorizo-poblano-chili/. I added extra spices in my version below.

Chorizo Poblano Chili
Print Recipe

Chorizo Poblano Chili

Chorizo poblano chili is a great meal year round. Featuring some robust spices like chili powder and paprika, along with a combination of chorizo, ground beef and fresh peppers, this chili is a hearty dish that is a real crowd pleaser.
Course: Main Course
Keyword: chicken stock, chili powder, chorizo, cumin, diced tomatoes, fresh garlic, ground beef, jalapeno peppers, kidney beans, minced garlic, onion, oregano, paprika, poblano peppers, vegetable stock

Ingredients

  • 1 pound chorizo
  • 1 pound ground beef
  • 1 large onion diced
  • 6 to 8 cloves garlic minced
  • 3 poblano peppers diced
  • 1 jalapeno pepper diced (remove ribs and seeds for a milder taste)
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 2 teaspoons oregano
  • 2 teaspoons paprika
  • salt and pepper to taste
  • 15- ounce can kidney beans drained and rinsed
  • 2 15- ounce cans diced tomatoes
  • 1 cup chicken or vegetable stock

Instructions

  • Heat a large pot over medium-high heat.
  • Add the chorizo and ground beef, cooking until it’s browned and cooked through, and breaking it apart as you go.
  • Remove the meat with a slotted spoon to a plate over to the side.
  • Remove all but two tablespoons of fat from the pot. Add in the onions and peppers, and saute until they are softened. Add in the garlic and saute for a couple minutes until the garlic just starts to brown.
  • Pour in the beans and spices. Stir well, letting the spices toast a bit (about two minutes).
  • Add in the diced tomatoes, cooked chorizo and beef, and the chicken stock, and scrape the bottom of the pot to incorporate any stuck-on bits.
  • Bring the mixture to a boil, and then turn the heat down to a simmer, and let the chili cook for one hour, stirring regularly, until the liquid reduces to a consistency you like. Add more spices, as needed, and serve.

This was not nearly as spicy as I thought it would be. When I did the “add more spices” step, I added quite a bit more to really punch up the spice level, but it was probably perfect for quite a few folks’ palates.

Combining the chorizo with the ground beef gave this chili a bit more of a robust flavor that we really enjoyed.

And I’m sorry if I was too harsh with those of you who are in the “soup is only for winter camp” earlier. I was probably hungry. But after a big bowl of chili, I am definitely feeling much better.

This piece first appeared in print May 22, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.