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Smoky Chorizo and Red Bean Chili

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  • 2 T. olive oil
  • 8 oz. Spanish chorizo, cut into 1/4-inch pieces
  • 1 lb. ground chicken
  • 1 large yellow onion, chopped
  • 1 T. chili powder
  • 1 T. smoked paprika
  • 1 T. dried oregano
  • 2 cloves garlic, minced
  • 1/2 cup dry red wine, such as Petite Sirah
  • 1 (28 oz.) can diced tomatoes
  • 2 cups low-sodium chicken broth
  • 1 cup tomato puree
  • 2 dried bay leaves
  • 1 (15 oz.) can kidney beans, rinsed and drained
  • 8 oz. manchego cheese, shaved
  • 2 cups tortilla strips
  • 1 cup jarred roasted red peppers, finely chopped
  • 1 small red onion, finely chopped
  • 1/4 cup chopped fresh parsley
  • Lime wedges, for serving

Cooking Instructions

Prep time: 15 minutes
Cook time: 58 minutes
Ready in: 1 hour 13 minutes

Serves: 8

  • In a large Dutch oven over medium-high heat, heat oil. Add chorizo and cook, stirring occasionally until light golden brown, about 4-5 minutes. Transfer to a plate and set aside.
  • Add chicken and saute for 5-6 minutes, breaking up into small crumbles with a wooden spoon and cook to golden brown. Stir in onion, chili powder, smoked paprika, oregano and garlic and cook until spices are fragrant and the onion is tender, about 3-5 minutes.
  • Stir in wine. Scrape up any browned bits from the bottom and sides of the pot. Cook until wine has evaporated, about 1-2 minutes. Stir in diced tomatoes, broth, tomato puree and bay leaves and bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally until sauce reduces and thickens slightly, about 25-30 minutes. Stir in reserved chorizo and beans and cook for 10 minutes.
  • Divide chili between serving bowls. Top with cheese, tortilla strips, red peppers, red onion and parsley. Serve with lime wedges and enjoy.