Quick skillet chili built on Mexican chorizo, pinto beans, and tomatoes—vibrant, deeply seasoned, ready in 30 minutes.
Mexican chorizo renders its own fat and spice; no additional oil needed for browning. Drain and rinse canned pinto beans to reduce sodium and starch.
For extra heat, add 1/2 tsp cayenne pepper or a pinch of red pepper flakes. Taste and adjust seasoning before serving; chorizo varies in salt content.
Ingredients
Scale
Measurement units
- 1 lb Mexican chorizo (fresh chorizo, not cured)
- 1 medium yellow onion
- 3 garlic cloves
- 28 oz canned diced tomatoes (one 28 oz can, with juice)
- 15 oz canned pinto beans (one 15 oz can)
- 1 cup beef broth
- 2 tsp chili powder
- 1 tsp cumin
- salt (to taste)
- black pepper (to taste)
- 2 tbsp fresh cilantro (for garnish)
- ½ lime (for serving, juice optional)
Ingredients
Scale
Measurement units
- 1 lb Mexican chorizo (fresh chorizo, not cured)
- 1 medium yellow onion
- 3 garlic cloves
- 28 oz canned diced tomatoes (one 28 oz can, with juice)
- 15 oz canned pinto beans (one 15 oz can)
- 1 cup beef broth
- 2 tsp chili powder
- 1 tsp cumin
- salt (to taste)
- black pepper (to taste)
- 2 tbsp fresh cilantro (for garnish)
- ½ lime (for serving, juice optional)
Instructions
Brown the chorizo
Heat a large skillet over medium-high heat and add 1 lb chorizo removed from its casing, breaking it into bite-sized pieces with a wooden spoon as it cooks.
Cook until the chorizo is no longer pink and has rendered its fat, 5–6 minutes total.
Build the base
Add 1 medium diced onion (1 medium) to the chorizo and cook, stirring, until softened, about 3 minutes.
Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
Add tomatoes, beans, and broth
Pour in canned diced tomatoes (28 ounce) with their juice and beef broth (1 cup).
Add 15 oz drained and rinsed pinto beans, chili powder (2 teaspoon), and cumin (1 teaspoon); stir to combine.
Simmer the chili
Bring to a gentle simmer, then reduce heat to medium-low and simmer uncovered for 12–15 minutes, stirring occasionally, until flavors meld and the chili thickens slightly.
Season and finish
Taste and adjust with salt and black pepper as needed.
Ladle into bowls and top with fresh cilantro if desired; serve with lime wedges for squeezing.
Before you cook
Cook notes
- • Mexican chorizo renders its own fat and spice; no additional oil needed for browning.
- • Drain and rinse canned pinto beans to reduce sodium and starch.
- • For extra heat, add 1/2 tsp cayenne pepper or a pinch of red pepper flakes.
- • Taste and adjust seasoning before serving; chorizo varies in salt content.
- • Serve with cornbread, over rice, or with warm tortillas for scooping.
- • Freezes well for up to 3 months; thaw and reheat gently on the stovetop.
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