Chorizo Chili with Hominy
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A classic chili recipe with a twist -This quick and easy homemade Chorizo Chili with Beans and Hominy comes together in a flash with a handful of pantry ingredients, ground pork chorizo, ground beef, and Mexican style hominy!JUMP TO RECIPE
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Quick and easy homemade chili with beans and hominy
Classic chili is always a great weeknight meal idea. This Chorizo Chili with Hominy is takes a slight twist in adding flavorful ground chorizo, diced green chilis, and hominy! The result is a tasty and hearty one pot meal the whole family will enjoy!
The addition of the hominy adds a great corn flavor and chewy texture to the chili, which I love. The chorizo adds a flavor boost that works perfectly with the blend of spices, beef and beans.
Looking for more great recipes?
Why not try my Slow Cooker Mexican Pozole, Shrimp Corn Chowder, Shrimp Gumbo with Chicken and Andouille, Chipotle Cheddar Chicken Meatloaf, or Tuna Noodle Casserole with Cheese Tortellini and Egg Noodles!
What you need to make this classic chili (with a slight twist)
To make this delicious and easy chili, you will need:
- Ground raw pork chorizo. You can get this at most grocery stores, sold with and without casings. If buying in casing, remove casing before cooking.
- Ground beef.
- A red bell pepper, a small red onion, and a few cloves of garlic.
- 1 can of diced green chilis.
- A can of Mexican style hominy.
- Canned of light red kidney beans.
- A can of cannelini beans.
- A can of fire roasted diced tomatoes.
- A bit of tomato paste.
- Spices: Smoked paprika, Chili powder, Ground Cumin, Ground Cayenne, and Salt and pepper.
- A can of crushed tomatoes.
- A bit of water.
- A couple tablespoons of olive oil.
The best chorizo chili recipe!
This chorizo chili is packed with flavor, cooks quickly in one pan, and is ready in under 1 hour! All you need to do is prep a few veggies, open a few cans and simmer! Easy peasy.
The whole recipe cooks in one pot. Start with sautéing your onions and peppers, then brown your meat, and add the tomatoes, beans and hominy. Simmer to perfection and serve!
Substitutions and additions
When making this chili recipe, you can make some minor substitutions and alterations, and still wind up with a delicious and satisfying meal. Here are a few ideas and modifications you can make:
- Substitute the chorizo for mild or hot Italian sausage, or even ground pork.
- Use regular or low sodium diced tomatoes in place of fire roasted, if that’s what you have on hand.
- White onion of shallot can work in place of ed onion.
- Pinto beans can sub in for cannelini.
- Add MORE hominy for a heartier chili!
- Use whole peeled tomatoes instead of crushed and break them up with your hands for a chunkier texture.
What to serve with the chorizo chili
Like and classic chili recipe, this chili goes great with classic chili toppings, like grated cheddar cheese, scallions, and sour cream. A little squirt of lime, some sliced jalapeños, and a dash of hot sauce never hurt either!
I also love a hot buttered piece of fresh baked cornbread on the side. Bon appetit!
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More fun chorizo recipes
If you look around the blog, it’s no secret that I LOVE ME SOME CHORIZO! It’s such a delicious and flavorful sausage, and it really adds a little extra zing to a lot of dishes. I like to keep some on hand in the freezer so I can add it in to breakfast, lunch and dinner recipes!. Here are some of my favorite chorizo recipes from the blog:
- Mexican Chorizo Cornbread Casserole
- Chorizo Chicken Taco Soup
- Huevos Rancheros Skillet with Chorizo and Hominy
- Chorizo Sausage Gravy with Cheddar, Scallion and Smoked Gouda Biscuits
- Plantain and Chorizo Hash
- Chorizo and Egg Breakfast Tacos
Chorizo Chili with Hominy
- 1 lb ground pork chorizo
- 1 lb ground beef
- 1 medium red bell pepper, diced
- 1 small red onion, diced
- 4 cloves pressed garlic
- 1 4 oz can diced green chilis
- 1 25 oz can Mexican style hominy, drained and rinsed
- 1 15.5 oz can light red kidney beans, drained and rinsed
- 1 15.5 oz can canneleni beans, drained and rinsed,
- 1 14.5 oz can fire roasted diced tomatoes
- 1/2 tbsp tomato paste
- 2 tsp smoked paprika
- 2 1/2 tsp chili powder
- 2 tsp ground cumin
- a dash of cayenne
- salt and fresh ground pepper, to taste
- 1 28 oz can crushed tomatoes
- 1 cup water
- 2 tbsp olive oil
- In a large deep pan or skillet over medium heat, sauté onions and peppers in olive oil over for 4-5 minutes, until softened. 2. Add chorizo and beef and season with salt and pepper. 3. Cook, breaking up as you go, until browned- 8-10 minutes. 4. Drain excess fat, if desired. 5. Add the seasonings and garlic, stir to combine. and cook 2 minutes. 6. Add the diced tomatoes, tomato paste, beans, diced chili’s and hominy and stir to combine. 7. Add the crushed tomatoes and water, stir, and cover. 8. Reduce heat to low and simmer 30 minutes. 9. Serve hot with diced scallions, sour cream, and grated cheddar.
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Hi, I’m Sharon!
Welcome to Jawns I Cooked!
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