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Pork and Chorizo Chili (GF)

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Pork and Chorizo Chili filling a bowl with a colorful decorated rim, sitting on a white plate, on top of an aqua cloth, with tortilla chips around the bowl; topped with lime slices, avocado slice, tortilla strips, sour cream, sliced jalapenos, chopped green onions © 2026 Jane Bonacci, The Heritage Cook.

Pork and Chorizo Chili is pure love in a Dutch oven! It tastes like It takes hours but can be done rather quickly. But you can also leave it on a low simmer for several hours if needed. I love the flexibility that gives us, perfect for Super Bowl activities, to kick off the Olympics, for dinner parties, or whenever you have guests visiting, Nothing feeds a crew better than a steaming hot pot of chili!

With temperatures dropping, I start searching for recipes that are easy to make, comforting, and will warm everyone through and through. I want meals that take care of themselves. I want to have things on hand that I can make ahead and that get better with time.

Tube of Cilantro Paste and a bag of PAN cornmeal.

If you want a meal that improves overnight, look for braised meats or soup and stews. Chili is always a hit with the crowds and can be modified to your personal likes and heat tolerance levels. Feel free to pass hot sauce or chipotle powder at the table for those who want more heat.

I love to make nourishing meals for my family and friends. But making a few changes to your favorite recipes can make all the difference and provides a counter-balance to our typical holiday noshing.

Pork and Chorizo Chili filling a bowl with a colorful decorated rim, sitting on a white plate, on top of an aqua cloth, with tortilla chips around the bowl; topped with lime slices, avocado slice, tortilla strips, sour cream, sliced jalapenos, chopped green onions © 2026 Jane Bonacci, The Heritage Cook.

Today’s recipe for Pork and Chorizo Chili is one meal that everyone will enjoy; it can be endlessly adapted to personal tastes. It gets better as it warms on the back of the stove waiting to feed latecomers, and is very filling. You can let everyone garnish their bowls, making it extra fun for kids to create their own variations. And if you have anyone in your gang that has gluten-intolerance issues or Celiac, the recipe is perfect for them, too!

By replacing the traditional beef with pork and chorizo, you get tremendous flavor and richness. The seasonings are definitively southwestern. Packed with extra deliciousness, it is a guaranteed crowd pleaser. I added whole kernel frozen corn  to complement the masa harina in the chili and add even more healthy vegetables and crunch.

Pork and Chorizo Chili filling a bowl with a colorful decorated rim, sitting on a white plate, on top of an aqua cloth, with tortilla chips around the bowl; topped with lime slices, avocado slice, tortilla strips, sour cream, sliced jalapenos, chopped green onions © 2026 Jane Bonacci, The Heritage Cook.

If you haven’t worked with chorizo before, there are two types, Spanish which is a cured, firm sausage in a casing, this is more like charcuterie. The second type is Mexican chorizo which is sold raw. Today’s recipe calls for the Mexican variety to cook along with the ground pork (NOT sausage – you want to control the seasonings that are added.).

While all Mexican chorizo is similar, it does vary from vendor to vendor. Each one has their own proprietary blend of seasonings they are known for. Generally speaking, the darker red the chorizo, the more chile powder or paprika is included and often results in a spicier sausage. It pays you to fry off a little to taste it and know how spicy it is so you can customize the seasonings you add, controlling the heat levels, etc.

Pork and Chorizo Chili filling a bowl with a colorful decorated rim, sitting on a white plate, on top of an aqua cloth, with tortilla chips around the bowl; topped with lime slices, avocado slice, tortilla strips, sour cream, sliced jalapenos, chopped green onions © 2026 Jane Bonacci, The Heritage Cook.

If you can’t find Mexican chorizo, you can use more pork, ground turkey, ground chicken, etc. in its place. If you are not using chorizo, you probably will want to add a good amount of paprika and boost the other flavors to approximate the boldness of the chorizo. And of course you can make your own from scratch – check out the recipe here.

Did you know that canned tomatoes are even healthier for us than fresh? The heat in the canning process increases our body’s ability to access and use the powerful antioxidant lycopene in tomatoes, helping to reduce our risk of cardiovascular disease. They are packed at the peak of ripeness (nearly 90% are canned on the day they are picked to lock in nutrients), do not contain any artificial colors or flavors, and the majority are grown in the United States.

Pork and Chorizo Chili filling a bowl with a colorful decorated rim, sitting on a white plate, on top of an aqua cloth, with tortilla chips around the bowl; topped with lime slices, avocado slice, tortilla strips, sour cream, sliced jalapenos, chopped green onions © 2026 Jane Bonacci, The Heritage Cook.

While I love the ease and speed of using canned beans in this recipe, if you have the time you certainly can make your own from scratch. Both are delicious and good options. Be sure to drain and rinse the canned beans thoroughly until the water runs clear before shaking off the excess water and adding to the chili.

Pork and Chorizo Chili is the perfect meal for these cold, rainy, or snowy days. It fills you with warmth and the comfort of a good homecooked meal. It is perfect for your Super Bowl party or to kick off the Olympics when everyone is gathered around the television! They will love it and ask for seconds!

Happy Friday my friends, have a wonderful weekend. I’ll see you back here for Chocolate Monday next week!!

Pork and Chorizo Chili filling a bowl with a colorful decorated rim, sitting on a white plate, on top of an aqua cloth, with tortilla chips around the bowl; topped with lime slices, avocado slice, tortilla strips, sour cream, sliced jalapenos, chopped green onions © 2026 Jane Bonacci, The Heritage Cook.

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

 

Ingredients needed for Pork and Chorizo Chili:

  • Chili: olive oil, ground pork (not sausage), raw chorizo, onion, garlic, bell pepper, celery, canned tomatoes, tomatoes with green chiles, beef broth or water, chili powder, cayenne or chipotle powder (or smoked paprika for a mild chili), cumin, oregano, cilantro paste (opt), masa harina or corn flour, salt, pepper, canned black beans, corn kernels
  • Optional Garnishes: shredded cheese, sour cream, avocado, jalapeno peppers, green onions, cilantro or parsley, tortilla chips, cornbread

 

PRO Tip:

Slow-cooked meals like chili are often better when served the day after cooking. This gives the flavors time to blend and really come together. While this is delicious on the day you make it, it is even better the next day. So throw this together and have an easy meal ready for tomorrow!

 

PRO Tip:

I made this recipe fairly mild to please a wider audience. If you love spicy foods, increase the chili powder, chipotle powder, and/or cayenne pepper to taste. You can also add chopped green chiles or hot sauce. And feel free to pass extra hot sauce at the table.

 

How to make Pork and Chorizo Chili:

  1. Heat the oil in a large Dutch oven or stockpot. Brown the pork and chorizo, add the vegetables and cook until tender.
  2. Add the tomatoes and their juices with all the seasonings and stir in the beef broth or water. Stir in the masa harina making sure there are no lumps. Cook over low heat for 30 to 45 minutes until flavors have blended. Add a little water if the chili is too thick.
  3. Stir in the beans and corn, cooking until heated through. Taste and adjust seasonings. Ladle the chili into bowls and garnish as desired.
  4. Can be left on low for up to 4 hours if desired or made a day ahead and reheated,

 

PRO Tip:

If you can’t find Mexican (raw) chorizo at your grocery store (look near the sausages and hot dogs) you can make your own with ground pork and seasonings. You can check out this recipe as a guide and customize it for your personal tastes.

 

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Gluten-Free Tips:

While this recipe does not contain any natural gluten, make sure each of your ingredients is gluten-free.

* If you have trouble finding Mexican raw chorizo, you can make your own from scratch using this recipe.

** P.A.N. is an ultra-fine cornmeal that works very well in most recipes calling for cornmeal. It is designed to be used to make arepas (corn cakes) but you can use it to make cornbread too. And bonus, it is gluten free! It is so fine that it is almost corn flour, similar to Wondra flour. It works beautifully as a thickener in this chili.

*** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much because they are saltier.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

 

Yield: 8 servings

Pork and Chorizo Chili (GF)

Pork and Chorizo Chili filling a bowl with a colorful decorated rim, sitting on a white plate, on top of an aqua cloth, with tortilla chips around the bowl; topped with lime slices, avocado slice, tortilla strips, sour cream, sliced jalapenos, chopped green onions © 2026 Jane Bonacci, The Heritage Cook.

Pork and Chorizo Chili is the perfect meal for these cold, rainy, or snowy days. It fills you with warmth and the comfort of a good homecooked meal. Everyone will love it and ask for seconds!

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

Chili

  • 1 tbsp olive oil
  • 1 lb (454g) ground raw pork (not sausage)
  • 1 lb (454g) ground raw chorizo (remove casings if needed) or more pork, ground turkey, ground chicken, etc.*
  • 1 medium onion, finely chopped
  • 1 clove garlic, finely minced
  • 2 poblano peppers, seeded and chopped finely, optional
  • 1 red bell pepper, stem and seeds removed, chopped finely
  • 2 stalks celery, chopped finely
  • 2 (14.5 oz; 411g each) cans diced tomatoes with their juices
  • 1 (14.5 oz; 411g) can diced tomatoes and green chiles, with their juices
  • 14.5 oz (just over 1 cup; 429 ml) low sodium beef broth or water
  • 2 to 3 tbsp chili powder, to taste
  • 1 tsp ground cayenne or chipotle pepper, or to taste (use smoked paprika for a mild chili)
  • 1 tbsp ground cumin
  • 1 tbsp oregano leaves
  • 2 tbsp cilantro paste from Gourmet Garden, optional
  • 1/2 cup (60g) masa harina, PAN **, or corn flour (for thickening)
  • Kosher salt *** and freshly ground black pepper, to taste
  • 1 (15 oz; 425g) can black beans, thoroughly rinsed and drained
  • 1 (15.25 oz; 432g) can whole kernel corn or frozen corn, drained or thawed

Optional Garnishes

  • Sour cream
  • Avocado
  • Jalapeno peppers
  • Chopped green onions
  • Chopped fresh cilantro or parsley
  • Tortilla chips
  • Shredded cheese, such as cheddar and/or Monterey Jack
  • Cornbread

Instructions

1. In a large Dutch oven or stockpot, heat the oil in the pot over medium-high heat. When hot, add the pork and chorizo, breaking up chunks and stirring. Reduce the heat to medium. When the meats are mostly browned, add the onion, garlic, poblanos, bell pepper, and celery. Cook, stirring often until vegetables are wilted and meats are cooked through, about 15 more minutes.

2. Stir in the tomatoes (with their juices), chili powder, cumin, and oregano. Add the cilantro paste if using. Mix in the broth or water. Sprinkle in the masa harina, whisking or stirring to be sure there are no lumps. Season with salt and pepper. Scrape the bottom of the pot thoroughly.

3. Reduce the heat to low and cook at a simmer for 30 to 45 minutes or until vegetables are tender, the flavors have blended, and it has thickened. Add a little water if chili is too thick. Stir in the beans and corn. Scrape the pan well. Cook until beans are heated through. Taste and adjust seasonings. Serve with garnishes as desired.

4. At this point you can serve the chili, continue cooking it on low for up to 4 hours stirring occasionally, or turn it off and when cool, store in the refrigerator for serving the next day. The flavor actually improves overnight so make it a day ahead and reheat. Remove the chili from the pot if you are cooling it – it will be much faster that way.

Recipe found at www.theheritagecook.com

Notes

While this recipe does not contain any natural gluten, make sure each of your ingredients is gluten-free.

* If you have trouble finding Mexican raw chorizo, you can make your own from scratch using this recipe.

** P.A.N. is an ultra-fine cornmeal that works very well in most recipes calling for cornmeal. It is designed to be used to make arepas (corn cakes) but you can use it to make cornbread too. And bonus, it is gluten free! It is so fine that it is almost corn flour. It works beautifully as a thickener in this chili.

*** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much because they are saltier.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 175Total Fat: 9gSaturated Fat: 2gUnsaturated Fat: 7gCholesterol: 62mgSodium: 249mgCarbohydrates: 11gFiber: 3gSugar: 4gProtein: 16g

The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.

© Jane Bonacci The Heritage Cook
Cuisine: American / Category: Pork

 

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Pork and Chorizo Chili filling a bowl with a colorful decorated rim, sitting on a white plate, on top of an aqua cloth, with tortilla chips around the bowl; topped with lime slices, avocado slice, tortilla strips, sour cream, sliced jalapenos, chopped green onions © 2026 Jane Bonacci, The Heritage Cook.

Create a New Tradition Today!

 

Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in Nov 2012. The article was updated in 2026.

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Comments

  5. Erin

    Soups incorporating home-grown veggies are my favorite nutritious meals to make. I fill in the gaps in my vegetable list with Del Monte veggies for the best flavor.

    Reply

  12. angie

    My vegan crockpot chili is VERY good…sinfully so some of my friends and family say…but it is nothing but tomatoes, beans, and spices. SO easy and so very healthy!

    Reply

  17. anash

    I love any meal that includes cheese..it warms my heart and gives me comfort! Thanks for a super giveaway!
    My email: anashct1 [at] yahoo [dot] com

    Reply

  19. LAMusing

    Most of the Greek food I make is very healthy – lots of tomatoes and other veggies and usually a little olive oil which is the good stuff 🙂

    Reply

  35. Wild Orchid

    I love making soup! I can load it up with veggies and it is super comforting.

    Thanks for the cool giveaway!

    wildorchid985 @ gmail dot com

    Reply

  44. MelissaO

    My go to healthy meals usually include grilled meat, rice and beans, fresh guacamole, and corn tortillas. Healthy and simple!

    wolverina401 at gmail dot com

    Reply

  51. Judith B.

    I try to stick close to vegan so I eat lots of fruits & veggies to feel good & stay healthy. DelMonte is always on my shelf.

    Reply

  53. Debbie B

    I recently got a Vita Mix blender and I’m starting to eat a lot healthier by making soups and smoothies – still learning what all I can do with it

    Your turkey chili looks delicious!

    Reply

  60. sy

    The chili looks really good, we like to make chili too, it’s easy to make in a big batch. I also like an arugula salad with vinaigrette dressing and dried figs, it’s tasty and easy to make.
    songyueyu at gmail

    Reply

  63. Carolsue

    Something I just made is my fav! Smoked Creole Turkey Breast with zucchini and pasta salad. I use Del Monte tomatoes in the pasta salad, too! Very good.
    Digicats {at} Sbcglobal {dot} Net

    Reply

  73. Lisa Brown

    A meal that is good and good for you and makes you feel good is the chicken pot pies I make that use vegetarian “faux” chicken, organic veggies, and other organic ingredients. So good!
    jslbrown_03 at yahoo dot com

    Reply

  75. Karen Medlin

    With holidays one of our comfort foods to make are Turkey Pot pies loaded with veggies. Makes me feel good the family is eating their veggies

    Reply

  83. Jenny

    This chili looks absolutely delicious. I love salads with grilled chicken and red peppers. I also look forward to the turkey on Thanksgiving and try to go light on the side dishes.

    Reply

  86. Mandy Blank

    I like to make grilled chicken with a spice combination of garlic and paprika. Then, at the same time, I cook potatoes in foil with a little seasoned salt. So yummy!

    Reply

  99. Marnely Rodriguez-Murray

    Any food cooked by my Mom, all of we will be enjoying in about two weeks when we head back home. Dominican food makes my tummy and my soul happy.

    Reply

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