Devilish Chorizo Chili with Hominy

Devilish Chorizo Chili with Hominy Recipe
Leigh Beisch

Not only is this chili easy to make ahead, it actually improves with time. If you like your chili very spicy, add an extra teaspoon of chipotle powder. Prep and Cook Time: 50 minutes. Notes: Prepare chili up to two days ahead. Cool, cover, and chill; reheat before serving. Buy the best-quality chorizo you can find, preferably from a butcher or Mexican market, and avoid the type of chorizo that is very soft and sold in plastic casings; it tends to break down too much in cooking. Substitute another spicy uncooked sausage if you can't find good chorizo.


Makes 8 servings

Total time: 50 Minutes

Recipe from


Recipe Time

Total: 50 Minutes

Nutritional Information

Calories 512
Caloriesfromfat 54 %
Protein 27 g
Fat 31 g
Satfat 11 g
Carbohydrate 32 g
Fiber 6.6 g
Sodium 1523 mg
Cholesterol 90 mg


2 1/2 pounds uncooked chorizo sausages in natural casing
1 pound ground lean beef
2 large onions, chopped
5 cloves garlic, minced
2 cans (7 oz. each) diced green chiles
1/4 cup chili powder
1 teaspoon ground chipotle chiles
2 teaspoons chopped fresh oregano
2 teaspoons ground cumin
1 can (28 oz.) crushed tomatoes
1 1/2 cups (12 oz.) ale or other hearty beer
2 cans (15 oz. each) yellow hominy, drained


1. Squeeze sausages from casings into a 6- to 8-qt. pan over high heat; discard casings. Add beef, onions, and garlic. Stir occasionally over high heat, breaking sausages and beef into small pieces, until meat is browned and onion is soft, about 10 minutes. Spoon off and discard fat.

2. Add green chiles, chili powder, chipotle chiles, oregano, and cumin. Cook, stirring, 1 minute.

3. Stir in tomatoes, ale, and hominy. Bring to a boil; reduce heat, cover, and simmer 30 minutes, stirring occasionally. Add salt to taste.

Note: Nutritional analysis is per serving.

October 2006