Chili with diced Chorizo

With its smoky flavour, diced chorizo completes this chili recipe. Try it today!


10 to 15


15 minutes


3 to 4 hours



  • 2 x 175 g (2 packages) Fantino & Mondello diced Chorizo sausage
  • 2 lb (900 g) ground meat (beef or veal, or a combination)
  • 1  chopped medium size onion
  • 1 diced red pepper
  • 2 to 3 chopped or crushed garlic cloves
  • 1 can (156 ml) tomato paste
  • 1 medium can (540 ml) diced tomato
  • 1 cup (250 ml) beef or chicken broth
  • 2 tbsp. brown sugar
  • 2 tbsp. chili sauce (Heinz type)
  • 1 can (540 ml) red kidney beans rinsed in cold water and drained
  • 2 tbsp. lime juice
  • 1 tbsp. ground cumin
  • 1 tbsp. ground coriander
  • 2 tbsp. chili powder
  • To taste salt and pepper
  • 2 (24-g packages) commercial brand chili seasoning


  1. In a large pan, fry the diced chorizo and ground meat until lightly browned.
  2. Add the onions, peppers and garlic, and simmer for a few minutes.
  3. Add the spices or commercial brand chili seasoning, and stir well.
  4. Transfer the preparation into a slow cooker, large pot or casserole dish, add the tomato paste, diced tomatoes, broth, brown sugar and chili sauce, and simmer covered on low heat for 3 to 4 hours.
  5. Stir the chili occasionally and keep it heated in the slow cooker or on minimum/low on the stove or in the oven. Add the red kidney beans 10 minutes before serving.
  6. At the very end, add the lime juice. Adjust the seasoning.

Serve with tortilla chips or bread, with the toppings of your choice.


Add 1 cup (250 g) kernels of corn or frozen “edamame, corn, black beans” mixture at the same time as the red kidney beans to add a little variety to your chili!

Serve it for family supper too!

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