Chunky Chorizo Chili
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Something happened recently. Something big. Hell froze over!
OK, maybe not literally, but here in the desert, where summers temps are regularly in the triple digits, it can feel like hell. And it didn’t just get cold here. It got really cold! Like “colder than Anchorage, Alaska” cold. Like “it freaking snowed” cold!!
While that may not seem like a big deal to lots of people, for this girl, who can probably count on two hands how many times I’ve seen snow in my 30+ years, it’s amazing!! So, of course, we bundled the kids up and took them out to play. They had a blast!
We spent all day playing in the white, frozen goodness so, of course, on the way home we were all starving and my mind turned to food. The first thing that came to my mind was a big, warm bowl of chili. What better way to warm up on a cold day?
The chili I make is a Chunky Chorizo Chili. It’s warm and hearty with the chunks of meat to sink your teeth into. But it’s also got a little kick from the spices in the chorizo that melt and permeate the stew “broth.” It’s super yummy and now I don’t make chili any other way now!
Here’s how I make it:
The best part about chili? The toppings! While I love to add some cooling avocado to my bowl, my husband likes to add cheese and goldfish crackers. There’s no wrong way to do it!
So good! I hope you give it a try! Bon appétit!