Get ready to transform your ordinary dinner into an extraordinary culinary adventure! This Slow Cooker Chorizo Potato and Two Bean Chili is not just a meal - it's a flavor-packed journey that will transport your taste buds straight to the heart of Mexican cuisine. Imagine coming home to a rich, spicy, and hearty chili that's been slowly simmering all day, filling your kitchen with an irresistible aroma that promises pure comfort and satisfaction.
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 1 pound chorizo, crumbled
- 2 potatoes, diced
- 1 can black beans, drained
- 1 can kidney beans, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups diced tomatoes
- 1 tablespoon chili powder
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing, chopping, and draining beans as specified in the ingredient list.
- In a large skillet over medium-high heat, brown the crumbled chorizo until it releases its oils and becomes slightly crispy, approximately 5-6 minutes. Drain excess fat if desired.
- Transfer the browned chorizo to the slow cooker, maintaining the flavorful drippings in the pan.
- In the same skillet, sauté chopped onions and minced garlic until the onions become translucent and fragrant, about 2-3 minutes. This helps develop deeper flavor profiles.
- Add the sautéed onions and garlic to the slow cooker with the chorizo.
- Add diced potatoes, drained black beans, drained kidney beans, and diced tomatoes to the slow cooker.
- Sprinkle chili powder, salt, and pepper over the ingredients, stirring gently to ensure even distribution of seasonings.
- Cover the slow cooker and set to low heat setting. Cook for 7-8 hours, allowing flavors to meld and potatoes to become tender.
- Occasionally stir the chili during cooking to prevent sticking and ensure even cooking.
- Before serving, taste and adjust seasonings if needed. The chili should have a rich, spicy flavor with tender potatoes and beans.
- Serve hot, optionally garnished with shredded cheese, sour cream, or chopped cilantro.
Tips
- For maximum flavor, brown the chorizo before adding it to the slow cooker. This extra step caramelizes the meat and releases its rich, spicy oils.
- Don't skip sautéing the onions and garlic - this technique builds a deeper flavor foundation for your chili.
- Use fresh, high-quality chorizo for the most authentic taste. If possible, choose Mexican-style chorizo for a more traditional flavor profile.
- Resist the urge to lift the slow cooker lid too often. Each time you do, you'll lose heat and extend the cooking time.
- For a thicker chili, you can mash some of the potatoes near the end of cooking to create a more creamy texture.
- This chili freezes beautifully! Make a double batch and store portions for quick future meals.
- Customize your toppings - try adding fresh cilantro, a dollop of sour cream, or some shredded cheese to elevate the dish.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 22g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 65mg
