Spanish Chorizo and Chicken Chili

11 Jan

While we haven’t had any snow, it’s been cold.  Chili is a great meal to warm you right up.  Daniel thought this chili was delicious and the chorizo added some extra spice to it!





  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 2 pounds ground chicken or turkey
  • 3/4 pound chorizo, cut into medium dice
  • 2 medium onions, chopped
  • 5 to 6 garlic cloves, chopped or grated
  • 2 jalapenos diced
  • 1/4 cup sherry or 1/2 cup dry Spanish wine such as Rioja
  • 1/4 cup hot sauce
  • 2 to 3 cups chicken stock, depending on how thick you like your chili
  • 2 rounded tablespoons (about 2 palmfuls) smoked paprika
  • 1 tablespoon (about a palmful) cumin
  • Salt and freshly ground black pepper
  • Packet of hot chili mix
  • Large can of crushed tomatoes
    Tortilla chips
  • Shredded Cheese


Heat the oil in a large skillet or chili pot over medium-high heat.  Once the oil is hot, add the ground chicken or turkey and brown it for 5 to 6 minutes then add the chorizo and cook 2 to 3 minutes more to render the fat.

Drain the fat.  Add the hot chili mix/packet, diced jalapenos, onions, and garlic.  Season with the pepper, paprika, and cumin, then cook until the onions are tender, 5 to 6 minutes more.  Stir in the sherry or wine, stir for 1 minute, then add the can of crushed tomatoes, and 2 cups of stock.  Simmer for a couple additional minutes to combine the flavors, then taste for salt or hot sauce.  Add more stock if you like the chili thinner.  Garnish with shredded cheese and serve with tortilla chips or cornbread!~

Recipe adapted from – Rachael Ray’s Big Orange Book “Chorizo and Chicken Chili”


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