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Chili with Mexican Pot Beans and Chorizo

Chorizo and Beans Chili

From Evangelina Soza: I started making this recipe while I was working two jobs. It was a great go-to meal for my kids after school. When I had leftover frijoles de la olla and red chile sauce I would simply add chorizo and ground beef to create this simple dish. Serve this in big bowls with saltine crackers or galletas (page 47) and you have a great cold weather or game day meal. Recipe courtesy of Hippocrene Books.
Course Entree
Cuisine Mexican
Author Evangelina Soza, Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith


  • 1 pound ground beef
  • 12 ounces Mexican chorizo casings removed
  • cups Frijoles de la Olla with liquid (page 215)
  • cups Red Chile Sauce (page 25)
  • 1 cup water
  • ½ teaspoon dried Mexican oregano
  • Salt to taste
  • Shredded Colby cheese, optional


  1. Spray a large heavy skillet with nonstick cooking spray and set on moderately high heat until hot but not smoking. Add the ground beef and brown for about 10 minutes. Drain off any excess grease.
  2. Add the chorizo by crumbling it into the cooked ground beef. Cover the skillet and cook the chorizo thoroughly for another 5 to 10 minutes. Using a potato masher, combine the beef and chorizo together.
  3. Transfer to a large pot and add the frijoles and liquid and cook for 5 minutes. Add the red chile sauce, water, and oregano and cook until it starts to boil, stirring occasionally. Reduce heat to low and simmer, uncovered, for about 10 minutes. Add more liquid from beans if mixture is too thick.
  4. Add salt to taste. Ladle into bowls and sprinkle with a handful of cheese.