Mexican Foods

Mexican chorizo chili has all the components needed to be in the BEST chili Hall of Fame! There’s one secret ingredient that makes it pop!

If there’s one cuisine that I absolutely love and could eat daily, that would be Mexican food or basically Latin-inspired food, Cuban, South American. Mexican foods like the music and decor is vibrant. Plus, it’s delicious, fresh and fun. Of course, beans and corn are staples of Mexican food.

Chorizo

Chorizo is a basically made of chopped pork and pork fat. Seasoned with smoked paprika and salt, there’re also varieties of spicy chorizo and sweet chorizo. Depending upon your recipe, you’ll use which is best. One of the most succinct ways to get the low down on chroizo is this article from Epicurious. It’s low-carb but by no means considered a health food. But, the fat from the pork gives your chili some deep rich flavors that you just can’t get from leaner meats. Chorizo is so very versatile and great for so many recipes. Like anything else that might not be super healthy for you, use it and eat it in moderation and in recipes like this Mexican chorizo chili!

Chili Recipes

Chili recipes in general are all over the board. Lots of chili recipe secrets floating around, too. But, there are some basics to chili recipes. The best chili recipe like this Mexican chorizo chili should have these components:

A definite hearty meaty flavor

A lot of ground meat or meats

A combo of chili flavor with other elements to balance, hot, bitter, sweet, fresh and fruity

A deep red thick sauce

Best Chili Recipe

What makes this one of the best chili recipes out there?

You’ll use a pale lager that adds some unique dimension to this chili, plus a tad bit of sweet. The spices, chorizo, cilantro, lime all come together with reckless abandon. And, yes, all make you realize you are south of the border as you savor each bite. Now if you want to ‘err’ on the side of less spicy, then just omit the chili powder and smoked hot paprika. You can always add them back, add less or more. Around our table, we love those chilis that just make your lips sear and tinge just a tad.

This chili is the kind that gets better the next day, so you just might want to make a day ahead of when you want to serve it. It gives those flavors time to merge their juju energy and become even more boholicious!

